Union Army Camp Cooking:
1861–1865

by Patricia B. Mitchell

Union Army Camp Cooking

Contains documented quotations, historical background information, authentic recipes of the period, and commemorative recipes, giving the reader “a taste of” life in the Union Army. Published 1991, revised from the 1990 original edition. 31 recipes, 53 research notes, 37 pages. 5.5 x 8.5 inches. Soft cover, saddle-stitched. ISBN-10: 0-925117-41-2. ISBN-13: 978-0-925117-41-0.


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“It was at Darnestown that we were first made acquainted with an article of food called ‘desiccated’ vegetables. For the convenience of handling, it was made into large, round cakes about 2 inches thick. When cooked it tasted like herb tea.— It became universally known in the army as ‘desecrated’ vegetables, and the aptness of this term would be appreciated by the dullest comprehension after one mouthful of the abominable compound.” — Charles E. Davis, 13th Massachusetts

This description and many other excerpts from diaries, journals, and letters of Union Army soldiers in the American Civil War make Union Army Camp Cooking by Patricia B. Mitchell an especially informative and fascinating-to-read book. In addition to the written accounts of soldiers, Union Army Camp Cooking presents recipes and a text which help the reader to understand what it was like to serve in the Union Army and to eat camp food (and enjoy “care packages” from home).

Commemorative recipes such as “Trench Beans” and “Earthwork Beans” make the stomach sing; “New England Corn Cakes” fill the tummy; and “Clam Chowder” warms the heart. Make, eat, and remember the brave men who fought for the preservation of the nation.

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