Friday, August 12, 2011

In remembrance of Food Fridays---Food of the Civil War

I used to post food fridays over on 360 with Agnes of France, and also with Deb in NC, so since we are in the years of remembering the civil war-150 years ago, I decided to research food today


Food in the Civil War


Although weapons, clothing and shelter were of the greatest importance to the soldiers, food was a necessary element of survival. Here you will find recipes and cooking techniques that the Civil War soldier used to help him get by during his struggle to survive.
More links with recipes and informative information:
Civil war recipes and food here
Civil war recipes here
Food During the War
As the war continued, Southerners began to feel the pinch of food shortages, especially in the cities, where residents did not produce their own food and had large concentrated populations. As the Union established more and more blockades, farmers were less able to transport food into the cities. While rural areas felt the shortages as well, most rural residents were farmers and were used to hunting or growing their own food.
Some popular dishes in the South included fried ham with red-eye gravy and biscuits, Hopping John (a stew made with bacon, peas or beans, and red pepper). Vegetables included tomatoes (Ruffled Yellow), lettuce (head, leaf, and romaine), beans (Great Northern Yellow Eye, Jacob's Cattle) and snap beans, sweet corn (Black Aztec), cabbage, potato (Early Rose and Irish potatoes), cucumbers, pumpkins, melons and beets.
Men on the field often ate canned food, as storage was more difficult since soldiers would travel from camp to camp every day. Some of the labels are surprisingly familiar:
� Underwood Deviled Ham>
� Lea and Perrins Worcestershire Sauce>
� Borden's Condensed Milk>
� Van Camp's Pork and Beans>
� McIlhenny Company's Tabasco Sauce>

from here

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