Sunday, December 4, 2011

Civil War Christmas

I have been doing a series of civil war posts this year, to commemorate the 150th anniversary of the war.

from here

from here I also found this blog post with more on this painting, and foods and hardships in the south during the war here
More history here in pdf form-very intersting reading on customs during this time period that we now still celebrate
I found these recipes here for Christmas foods during the civil war, below is the Christmas goose:
Dr. Kitchiner's Goose
When a goose is well picked [feathers removed], singed [pin feathers burned off by holding the bird over a small flame, usually gas], and cleaned [internal organs, feet, wingtips and head/neck removed], make the stuffing with about two ounces of onion*, and half as much green sage, chop them very fine, adding four ounces, i.e. about a large breakfast-cupful of stale bread-crumbs, a bit of butter about as big as a walnut, and a very little pepper and salt (to this some cooks add half the liver, parboiling it first), the yelk of an egg or two, and incorporating the whole well together, stuff the goose; do not quite fill it, but leave a little room for the stuffing to swell; spit it, tie it on the spit at both ends, to prevent its swinging round, and to keep the stuffing from coming out. From an hour and a half to an hour and three-quarters, will roast a fine full-grown goose. Send up gravy and apple sauce with it.

*If you think the flavour of raw onions too strong, cut them in slices, and lay them in cold water for a couple of hours, or add as much apple or potato as you have of onion.






silk christmas card 1860
ornaments in the 1800's here and a little more history here
a christmas bauble in production since 1847

from here

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