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| Posted: Sat Oct 1st, 2005 10:05 pm |
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1st Post |
26th N.C
Member
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Do any of you reenactors have good recipes that you use on reeactments. I know bacon and hardtack are authentic, but I am looking for an authentic meal, tasty meal. Also, what homemade spices do you find go good with bacon, ham and potatoes? Last edited on Sat Oct 1st, 2005 10:06 pm by 26th N.C
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| Posted: Tue Oct 4th, 2005 04:33 pm |
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2nd Post |
Albert Sailhorst
Member
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When reenacting, we generally just throw some carrots, potatoes and some meat in a dutch oven and boil it till it's done......we don't bring spices with us, so we don't use any.
I figure this must be pretty authentic, considering when and if the soldiers had meat and vegetables. From some of my reading/research, troops pretty much ate was available, especially when rations were cut or not issued. We've even parched corn over the fire......One of these days, I want to make coffee out of acorns!!
Albert Sailhorst, Cannoneer, Scott's Battery
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| Posted: Wed Oct 5th, 2005 10:33 pm |
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3rd Post |
26th N.C
Member
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My unit attends a fairly large event at Genesee Country Village here in Western N.Y. At the event this year (my first year reenacting), a guy from our unit said he heard of someone that would actually bring live chickens to previous G.C.V events and butcher them in camp! I thought this was kind of weird, but I figured that during the Civil War, soldiers could have raided nearby farms for animals such as chickens, taken them back to camp and butcherd them. So, I guess you could say this reenactor had a somewhat meal.
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| Posted: Thu Oct 6th, 2005 01:51 pm |
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4th Post |
Albert Sailhorst
Member
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I started reenacting this year, also.
I, too, have heard stories of other reenactors butchering chickens.....
For authenticity's sake, I also make my own hardtack and beef jerky. Sometimes I'll boil a few eggs to take with. I carry a small fry pan and cook up some salt pork for breakfast. As a treat, I'll take a tin or small can of smoked oysters (considered a delicacy during the War!!), though no one else wants to share when I offer to pass them around!!
Albert Sailhorst, Cannoneer, Scott's TN Battery
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| Posted: Sat Oct 29th, 2005 03:29 am |
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| Posted: Thu Nov 17th, 2005 06:41 am |
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6th Post |
Hellcat
Member
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You could also try checking Stackpole Books reproductions of The 1862 Army Officer's Pocket Companion: A Manual for Staff Officers in the Field by William P. Craighill. In collecting reproductions of peroid manuals, I've run across a few recipies the Union Army had. The 1865 Customs of Service for Non-commissioned Officers and Soldiers: A Handbook for the Rank and File of the Army by August V. Kautz also discusses cooking but doesn't actually have recipies so one would have to go through what it has and see what they could come up with. Of course as far as Confederate recipies go, while I'd guess some of these could be used I wouldn't stand by that guess.
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| Posted: Wed Feb 22nd, 2006 11:33 am |
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7th Post |
Harry
Member
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One of my volunteers for Fort Taylor's reenactment put together a recipe book for cooking in the field. She compiled it from numerous sources. We offered it up to reenactors and visitors during our event for $2 and it sold like hotcakes! I still have some copies left. If interested, email me or pm me with your info. Proceeds from the sale of the cookbook go to preserving Fort Taylor.
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| Posted: Wed Feb 22nd, 2006 11:28 pm |
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8th Post |
26th N.C
Member
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Does anyone know how to preserve bacon so it can be taken to reenactments without the need for a cooler? Last edited on Sat Apr 22nd, 2006 02:27 am by 26th N.C
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| Posted: Wed Feb 22nd, 2006 11:44 pm |
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9th Post |
| Posted: Mon Oct 23rd, 2006 12:16 pm |
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10th Post |
26th N.C
Member
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To answer my own question about preservable bacon, I have discovered 'Slab Bacon,' which I buy from an Amish store in my area. This stuff is good because it not only tastes good, but can go without refridgeration for 1-3 days.
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