Recipes

Cooking the wolf (or fox) at the door

Three authors wrote notable books on eating in lean times: MFK Fisher, Elizabeth David, and Patience Gray. Fisher and David wrote during and just after the war, respectively. Gray wrote about places where food was scarce at certain times of the year. They all offer sage advice and write well. 

Food for the Settler

By Bobbie Kalman

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Nature's bounty usually provided the settler with everything they needed. Whatever these new farmers didn't know, the Native peoples taught them. Food for the settler shows how they caught it, grew it, and prepared it.

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Addy's Cookbook: A Peek at Dining in the Past with Meals You Can Cook Today

By Rebecca Sample Bernstein

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Young cooks can learn about cooking in the Civil War era. Through words and pictures, with recipes and instructions, they will learn to make chicken shortcake, collard greens, cornbread, potato salad, lemonade, peach cobbler, pound cake, buttermilk biscuits with gravy, fried apples, and more.

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Food and Recipes of the Revolutionary War

By George Erdosh

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Describes the kinds of foods commonly consumed by colonists, including soldiers, during the time of the American Revolutionary War. The recipes have been adapted for families to try together.
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Civil War Days: Discover the Past with Exciting Projects, Games, Activities, and Recipes

By David C. King

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Discusses what life was like for Americans during the Civil War; follows a year in the lives of two fictional families: a white family from the South and a black family from the North; and presents projects and activities from that time period.

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Bring Me Some Apples and I'll Make You a Pie: A story about Edna Lewis

By Robbin Gourley

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From the whippoorwill's call on the first day of spring through the first snowfall, Edna and members of her family gather fruits, berries, and vegetables from the fields, garden, and orchard on their Virginia farm and turn them into wonderful meals. Includes facts about the life of Edna Lewis, a descendant of slaves who grew up to be a famous chef, and five recipes.

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The U.S. History Cookbook: Delicious Recipes and Exciting Events from the Past

By Joan D'Amico, Karen Eich Drummond

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Chapters discuss different time periods in American history, focusing on typical foods and cooking styles. Includes recipes for such dishes as pumpkin bread, Virginia ham with cherry sauce, and buckwheat griddle cakes.

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Projects about Plantation Life

By Marian Broida

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Presents information about life in Virginia, South Carolina, and Mississippi between 1770 and 1860 and provides instructions for making such related projects as a Commonplace book, a folk remedy for colds, a recipe for Hoppin' John, and a girls' game called Graces.
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The Sleepover Cookbook

By Hallie Warshaw

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A collection of kid-tested recipes, suitable for a sleepover or any time. Includes recipes, using readymade ingredients, for desserts, snacks, lunch, supper and breakfast dishes, soups, and salads.
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Colonial Virginia Cookery

By Jane Carson

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Cooking methods and recipes as done by Virginia's colonists. Recipes are drawn from period cookbooks by Mrs. Custis, Mrs. Randolph, Mrs. Glasse, and numerous others. Dressing trout, stewing oysters, making ice cream, dressing mutton, and layering trifles were part and parcel of colonial cooking.
Also available to check out.

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