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The under-cooks meanwhile were enlisted on a permanent basis, ensuring the food was properly cooked in a consistent manner. Their pay was $10 per month (minus $3 for clothing) plus one daily ration. [10] One common dish prepared by Civil War soldiers was Skillygalee, hardtack soaked in water and fried in fat.
The cuisine of the antebellum United States characterizes American eating and cooking habits from about 1776 to 1861. During this period different regions of the United States adapted to their surroundings and cultural backgrounds to create specific regional cuisines, modernization of technology led to changes in food consumption, and evolution of taverns into hotels led to the beginnings of ...
During the American Civil War (1861–1865), three-by-three-inch (7.6 by 7.6 cm) hardtack was shipped from Union and Confederate storehouses. [22] [23] Civil War soldiers generally found their rations to be unappealing, and joked about the poor quality of the hardtack in the satirical song "Hard Tack Come Again No More".
A Confederate soldier gave this recipe for cush: "We take some bacon & fry the grease out, then we cut some cold beef in small pieces and put it in the grease, then pour in water and stew it like mash. Then we crumble corn bread or biscuit in it and stew it again till all the water is out. Then we have real Confederate cush." [1]
3. Green Bean Casserole. One of the most enduring recipes on this list, green bean casserole has been a polarizing staple at family gatherings since its birth in a Campbell Soup Co. test kitchen ...
United States military ration refers to the military rations provided to sustain United States Armed Forces service members, including field rations and garrison rations, and the military nutrition research conducted in relation to military food. U.S. military rations are often made for quick distribution, preparation, and eating in the field and tend to have long storage times in adverse ...
Nothing shows more creativity than Depression-Era recipes like this: a pie whose main ingredient is literally water. This dish was especially popular in the South, where, with fewer cities than in ...
Chestnut Stuffing. In 2011, The Beaumont (Texas) Enterprise unearthed a few amazing Thanksgiving recipes printed Nov. 21, 1932, in a predecessor newspaper called The Beaumont Journal.