Peacock - History Lovers Cookbook: Over 150 Full-Color Photos Inspired by Nineteenth Century Recipes, Anecdotes, and the Civil War

Copyright 2012 by Roxe Anne Peacock

Cover design by Heather Land
Cover Photos courtesy of Tom George Davison and Roxe Anne Peacock
Editor: Cecile Kahr

All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical, magnetic, photographic means including photo copying, recording or by means including information storage and retrieval systemsexcept in the case of brief quotations embodied in critical articles or reviewswithout permission in writing from its publisher, Roxe Anne Peacock.

Although every precaution has been taken in the preparation of this book, the publisher and author assume no responsibility for errors or omissions. Neither is any liability assumed for damages resulting from the use of the information contained herein.

Oven temperatures and cooking times may vary due to altitude or equipment used.

Additional permissions and credits appear at the back.

Published by Roxe Anne Peacock
2012 Kelly Road
Caledonia, IL 61011
(815) 765-2832

http://www.roxeannepeacock.com
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The recipes in History Lovers Cookbook were inspired by nineteenth century recipes; some without measurements. The articles included in the book are about the history of foods used prior to the Civil War and up to the early nineteen hundreds.

The author used the ingredients of the recipes, but modernized the recipes to make it easier for the modern cook to follow. She encourages readers to use replica cooking vessels so as to preserve the integrity of antiques. Also, she cant stress how important it is to use food-safe pans, canning jar lids, utensils, stoneware, etc. Remember, today we cook with many ingredients to enhance flavor; which was not always the case in the nineteenth century.

In February of 1861, the South had formed a government with Jefferson Davis appointed as the president.

March 4, 1861, brought the inauguration of Abraham Lincoln as the sixteenth president of the United States.

On April 11th, Confederate Brigadier General P.G.T. Beauregard demanded the surrender of Fort Sumter in Charleston, South Carolina. Discussions went well into the night.

The commander of the fort, Robert Anderson, stated he would surrender the fort when he had exhausted his supplies. Beauregard rejected the offer. At 3:20 A.M. on April 12, 1861, the Confederates informed Anderson they would begin bombardment. The war had begun and the South had fired the first shot.

President Abraham Lincoln sent out a call for seventy-five thousand volunteers. Over one-hundred thousand men enlisted. The Confederate forces grew every day. Full-scale war would be coming soon.

History Lovers Cookbook will travel through the Battle of First Bull Run/Manassas where Washingtons citizens and congressmen viewed the conflict romantically and prepared for a picnic only to find them in a panic.

Prepare a picnic of lemonade, raspberry shrub, mint juleps, fried chicken, ham sandwiches, potato salad with boiled dressing, cold slaw as it was known then, soda biscuits and quince marmalade to observe one of the many Civil War re-enactments throughout the United States.

History Lovers Cookbook will take readers to the Battle of Seven Pines where General Jacksons men captured a Union supply depot; French mustard was the most highly prized item.

Read about J.E.B. Stuarts plan for a Grand Review on a scale no one had ever seen before; followed by a ball.

Enjoy eating tea cakes while viewing full color recipes and photos of re-enactors portraying President Abraham Lincoln, Mary Todd Lincoln, General Ulysses S. Grant, General Robert E. Lee, General George Armstrong Custer, civilians and more.

Mary Virginia (Jennie-Ginnie) Wade was shot while baking bread for the Union soldiers in Gettysburg. She was the only civilian to die at the Battle of Gettysburg. Give a gift of fresh baked bread with a jar of homemade lemon butter.

General Robert E. Lees body servant, William Mack Lee, cooked Lees favorite black hen for a guest list of generals on May 4, 1864. William was lambasted for killing the hen who laid the golden egg. Cook roast chicken with butter stuffing as William cooked for the guest list of generals.

President Lincoln declared the last Thursday of November to be a day of Thanksgiving. In the trenches at Petersburg, cooks prepared over 120,000 chicken and turkey dinners for Grants men. The Confederates held their fire in respect of the Unions holiday. Share in the Unions holiday by preparing recipes photographed in the chapter, Siege at Petersburg.

On April 9, 1865, General Lee stood under an apple tree to dispatch his surrender to Grant. Do you know what he was eating just before he surrendered?

Have you ever wondered where hush puppies got their name? What did Grant eat every morning with his breakfast? Travel through the Civil War with anecdotes, photos, and recipes inspired by the nineteenth century.

This book was born many years before I set ink to paper and then began transferring the information to the computer.

From the very first day I walked into a Civil War re-enactment camp with my family and heard a fife being played by a commissary sergeant waiting for the stew he was cooking to be completed to feed a hungry group of re-enactors in their heat soaked clothes back from entertaining a crowd of civilian onlookers, I knew a cookbook was in the making.

My family spent many years sleeping in tents, eating breakfasts that consisted of oatmeal, eggs, fried potatoes, biscuits and gravy, fresh seasonal fruit from the area, drinking milk, indulging in coffee with a bit of grounds for extra flavor, and enjoying savory dinners around the campfire with friends. We hosted ladies teas, participated in fashion shows of the era and educated the public about the tribulations of the Civil War. I gained a fond respect for all who participate.

Thanks to all the organizations who host Civil War events, the re-enactors who participate whether soldiers or civilians, medical units, musicians, commissaries, sutlers, the cavalry who train their horses not to fear large crowds, clanking of sabers, gunfire, the artillery for bringing their cannons, photographers for making their photos come to life, the vendors for supplying the public with refreshments, tailors, and the seamstresses.

Thanks to all who maintain the historical parks, battlefields and museums. Thanks to all the county, state and national historical societies. Thanks to all the authors for their research for historical magazines, journals, newspapers, non-fiction and fiction hardcover, paper back and eBooks. And thanks to all the cookbook authors who want to share a bit of history through their foods.

History Lovers Cookbook could not have been completed without the help of my daughter, Heather Land, who has helped me with blogs, websites, editing, photo shopping, book covers, recipes and more.

A special thanks to my wonderful photographer, Tom George Davison, who helped the cookbook come to life.

My dear friend and editor, Cecile Kahr, deserves a medal for coming to my aide when I am on a time restraint. Not only is she my editor, but she is a Civil War re-enactor herself.

A special tribute to my husband, Tom, who portrays General George Armstrong Custer in a troupe entitled, Grant, Lee, Custer & Co. The group makes every effort to make their first impressions perfected.

Last but not least, a big thanks to Billie Beach for showing me how to butcher a rabbit, grandchildren Allison, Hunter, Jake and Jennie for not fearing trying oxtail soup, fried rabbit, broiled quail, raspberry shrub, duck with orange sauce and many more unusual recipes. I have to say there were no apple fritters left, Hunter ate three quail by himself, and Allison braved drinking the wonderful raspberry shrub. Jake will try anything once.