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I have to say that this is amazing, i can't believe that i missed this one on there website as i visit it often . I have personally found it difficult to find the right foraged food items for each scenario because of the many different variants IE the different states ,the different times of year, and the specific location.

i am adding this as well some of you i know have this knowlege already but some some like me could do with some of this so here it is.

Food on the March
Part One
By
Dave Rodgers

I will not attempt to be long winded as I will be giving a more in-depth course on the contents of the rebel haversack and cooking practices at a later date. In the mean time, I will point out the fact that our menu is much too diverse for someone who claims to pursue a realistic impression. For all those who choose to surround themselves with fresh bacon, Hills Bros. coffee, fresh eggs, canned goods, and a veritable commissary of sugar-tits and luxury, "Bon Appetite". Even if it's not totally correct we must accept the fact that most don't have what it takes to experience the quintessential civil war moment. As for the rest of us sick, masochistic historical scientists who love to experiment in hardships, I have a few simple field recipes to help us along with our field diner's club. Let's begin with what was readily available. The CS Government supplied it's troops mostly with salt beef or "Salt Horse" or salt pork "Sow-Belly". Although the CS Commissary gave out corn-bread "Johnny-Cakes" and flour "Crackers", straight flour or corn meal was probably most common for a bread supplement on a forced march. Vegetables in any condition would also be issued whenever they could be obtained. Items like coffee were rarities and would likely be acquired by trade or private purchase (at a high price). Foraging was common for livestock, vegetables and other edibles. Some vegetables most widely enjoyed by the soldiers were Irish Potatoes, Sweet Potatoes, Beets, Onions, Carrots, Apples, Corn, Peanuts, and Field-Peas. Yes, I know there are more than these on the list, but I 'm starting to ramble. Here are some recipes. These require very little or no cooking implements. (That's good because there were few of them on a hard campaign.)
Imitation Coffee


Shell Peanuts and cook on a lightly greased pan until it is roasted black/brown. Grind (using bayonet and mucket) boil like coffee. (Use real coffee if you have it for flavoring.) The recipe is the same for apples and sweet potatoes.

Sassafras Tea (Ga-Na-S-Da-Tsi)*


Gather and wash the roots of the red sassafras. Do this in early spring before the sap rises than store them for future use, boil a few roots like any other tea. This was a favorite tea of Native Americans and was adopted by white in the colonial period. It was one of the most widely documented hot beverages that filled rebel boilers which I have read about.


Cherokee Mush(A-Ni-S-Ta)


To make mush, add salt to a pot of water (Mucket), boil add cornmeal and cook until meal is done.

Sagamite


Mix 3 parts cornmeal and one part brown sugar. Add a little water so that it sticks together and cook until brown. (This is ready-to-eat rations for forced marches, scouting parties, or long fatigue and picket duties. These will nourish you and allay thirst.) A good backwoodsman trick.

Pemmican

Take some smoke house meat, I prefer buffalo meat but beef would be more common for the impression, and fire dry it co that it can be pulverized into a fine powder. (Cherokees and settlers used Ka-No-Na to do this). Then fill up a buffalo skin pouch or a canvas pouch and add enough melted lard and very small portion of salt (to taste) mixed in so that it will stick together into one big clump. It will keep for awhile and was a frontier favorite. I enjoy it with corn meal and sweet potatoes.

Fry Bread

Fry a piece of sow-belly. When it is done remove it from the grease. Mix flour and water (add salt and soda if they issue it. Optional). Cut into desired size and fry dough in grease. Fry bread goes great with meat.

Sloosh

There is no real recipe for this. Fry up your meat. Add corn meal, flour, vegetables or anything else to your liking. You will wind up with a type of gruel that is full of whatever you can endure.

Vegetables

Can always be eaten raw, fried, boiled, or roasted on the coals. Try seasoning with either salt, grease, brown or raw sugar, and or molasses. (These were the most common flavoring agents)

Greased Biscuit

Fry meat, put crackers in grease, turn over cook until golden brown. This was a common practice on both sides for a good nourishing meal. (Perfect with salt pork and coffee)

Bread (Without the use of any utensils)

Mix flour and water in your handkerchief if you don't have a mucket. Stretch out and spiral wrap it around your ramrod. Use your ramrod as a spit. When the bread is golden-brown it is done. Break off pieces and eat. You can also pat it into cakes and cook it on the coals.

Cooking Meat

Either pan fry it, stick it on your bayonet or ramrod, or lay it on the coals. Add available vegetables etc. at your discretion. I will cover this in my next cooking article.

Nice Salt Pork

This came from the Johnston Family recipe book from the 1860's. Slice salt pork into this strips (1/4") and then boil out the salt in a frying pan full of water. Pour off the water when the meat is boiled and then roll it in wheat flour and brown it lightly in a frying pan. Add a heaping tablespoon of flour and stir it to a paste and then add a bowl of sweet milk and bring to a boil to make a good gravy to accompany the meat.

Gravy

Add flour to your grease. Salt it and add minced wild garlic, onions or any other seasoning that is readily available.

Flapjacks

Mix 3-parts four with 1-part corn meal and add a proportionate amount of salt as you would in baking bread and then add brown sugar or molasses. Mix and fry. Canned milk works well with this also.

Of course additional fare can be provided through sutlers, stores, or homes. Just keep it period. There are also recipes for much more, including fresh meat and good home cooking. My next article will be for more advanced cookery for the home and camp.

DR.
*Many southern dishes are a combination of European and Indian cuisine. I included the Cherokee names because of it's being a well known folk language in the Western Carolinas and Tennessee, where my family came from.

**Pig Pen Additions to Food Article**

Camp Apple Pie

Take several pieces of hardtack and grind into a course flour. Mix the four and some sugar with water in the bottom of a fry pan until it is like mud. Cut fresh apples or dried apples and lay on top of "crust" sprinkle again with sugar or molasses. Take another pan or plate and cover, place on top of fire and let cook until apples are soft

Corn Bread

Bring corn meal to a boil in a cup, add a little salt if you have it. Once meal begins to boil pour into a pan and cover with another plate or skillet. Cook until top is brown. The boiling part of the recipe is very important to keep the bread from being gritty.

Food on the March
Part One
By
Dave Rodgers

I will not attempt to be long winded as I will be giving a more in-depth course on the contents of the rebel haversack and cooking practices at a later date. In the mean time, I will point out the fact that our menu is much too diverse for someone who claims to pursue a realistic impression. For all those who choose to surround themselves with fresh bacon, Hills Bros. coffee, fresh eggs, canned goods, and a veritable commissary of sugar-tits and luxury, "Bon Appetite". Even if it's not totally correct we must accept the fact that most don't have what it takes to experience the quintessential civil war moment. As for the rest of us sick, masochistic historical scientists who love to experiment in hardships, I have a few simple field recipes to help us along with our field diner's club. Let's begin with what was readily available. The CS Government supplied it's troops mostly with salt beef or "Salt Horse" or salt pork "Sow-Belly". Although the CS Commissary gave out corn-bread "Johnny-Cakes" and flour "Crackers", straight flour or corn meal was probably most common for a bread supplement on a forced march. Vegetables in any condition would also be issued whenever they could be obtained. Items like coffee were rarities and would likely be acquired by trade or private purchase (at a high price). Foraging was common for livestock, vegetables and other edibles. Some vegetables most widely enjoyed by the soldiers were Irish Potatoes, Sweet Potatoes, Beets, Onions, Carrots, Apples, Corn, Peanuts, and Field-Peas. Yes, I know there are more than these on the list, but I 'm starting to ramble. Here are some recipes. These require very little or no cooking implements. (That's good because there were few of them on a hard campaign.)
Imitation Coffee


Shell Peanuts and cook on a lightly greased pan until it is roasted black/brown. Grind (using bayonet and mucket) boil like coffee. (Use real coffee if you have it for flavoring.) The recipe is the same for apples and sweet potatoes.

Sassafras Tea (Ga-Na-S-Da-Tsi)*


Gather and wash the roots of the red sassafras. Do this in early spring before the sap rises than store them for future use, boil a few roots like any other tea. This was a favorite tea of Native Americans and was adopted by white in the colonial period. It was one of the most widely documented hot beverages that filled rebel boilers which I have read about.


Cherokee Mush(A-Ni-S-Ta)


To make mush, add salt to a pot of water (Mucket), boil add cornmeal and cook until meal is done.

Sagamite


Mix 3 parts cornmeal and one part brown sugar. Add a little water so that it sticks together and cook until brown. (This is ready-to-eat rations for forced marches, scouting parties, or long fatigue and picket duties. These will nourish you and allay thirst.) A good backwoodsman trick.

Pemmican

Take some smoke house meat, I prefer buffalo meat but beef would be more common for the impression, and fire dry it co that it can be pulverized into a fine powder. (Cherokees and settlers used Ka-No-Na to do this). Then fill up a buffalo skin pouch or a canvas pouch and add enough melted lard and very small portion of salt (to taste) mixed in so that it will stick together into one big clump. It will keep for awhile and was a frontier favorite. I enjoy it with corn meal and sweet potatoes.

Fry Bread

Fry a piece of sow-belly. When it is done remove it from the grease. Mix flour and water (add salt and soda if they issue it. Optional). Cut into desired size and fry dough in grease. Fry bread goes great with meat.

Sloosh

There is no real recipe for this. Fry up your meat. Add corn meal, flour, vegetables or anything else to your liking. You will wind up with a type of gruel that is full of whatever you can endure.

Vegetables

Can always be eaten raw, fried, boiled, or roasted on the coals. Try seasoning with either salt, grease, brown or raw sugar, and or molasses. (These were the most common flavoring agents)

Greased Biscuit

Fry meat, put crackers in grease, turn over cook until golden brown. This was a common practice on both sides for a good nourishing meal. (Perfect with salt pork and coffee)

Bread (Without the use of any utensils)

Mix flour and water in your handkerchief if you don't have a mucket. Stretch out and spiral wrap it around your ramrod. Use your ramrod as a spit. When the bread is golden-brown it is done. Break off pieces and eat. You can also pat it into cakes and cook it on the coals.

Cooking Meat

Either pan fry it, stick it on your bayonet or ramrod, or lay it on the coals. Add available vegetables etc. at your discretion. I will cover this in my next cooking article.

Nice Salt Pork

This came from the Johnston Family recipe book from the 1860's. Slice salt pork into this strips (1/4") and then boil out the salt in a frying pan full of water. Pour off the water when the meat is boiled and then roll it in wheat flour and brown it lightly in a frying pan. Add a heaping tablespoon of flour and stir it to a paste and then add a bowl of sweet milk and bring to a boil to make a good gravy to accompany the meat.

Gravy

Add flour to your grease. Salt it and add minced wild garlic, onions or any other seasoning that is readily available.

Flapjacks

Mix 3-parts four with 1-part corn meal and add a proportionate amount of salt as you would in baking bread and then add brown sugar or molasses. Mix and fry. Canned milk works well with this also.

Of course additional fare can be provided through sutlers, stores, or homes. Just keep it period. There are also recipes for much more, including fresh meat and good home cooking. My next article will be for more advanced cookery for the home and camp.

DR.
*Many southern dishes are a combination of European and Indian cuisine. I included the Cherokee names because of it's being a well known folk language in the Western Carolinas and Tennessee, where my family came from.

**Pig Pen Additions to Food Article**

Camp Apple Pie

Take several pieces of hardtack and grind into a course flour. Mix the four and some sugar with water in the bottom of a fry pan until it is like mud. Cut fresh apples or dried apples and lay on top of "crust" sprinkle again with sugar or molasses. Take another pan or plate and cover, place on top of fire and let cook until apples are soft

Corn Bread

Bring corn meal to a boil in a cup, add a little salt if you have it. Once meal begins to boil pour into a pan and cover with another plate or skillet. Cook until top is brown. The boiling part of the recipe is very important to keep the bread from being gritty.
Food on the March
Part One
By
Dave Rodgers

I will not attempt to be long winded as I will be giving a more in-depth course on the contents of the rebel haversack and cooking practices at a later date. In the mean time, I will point out the fact that our menu is much too diverse for someone who claims to pursue a realistic impression. For all those who choose to surround themselves with fresh bacon, Hills Bros. coffee, fresh eggs, canned goods, and a veritable commissary of sugar-tits and luxury, "Bon Appetite". Even if it's not totally correct we must accept the fact that most don't have what it takes to experience the quintessential civil war moment. As for the rest of us sick, masochistic historical scientists who love to experiment in hardships, I have a few simple field recipes to help us along with our field diner's club. Let's begin with what was readily available. The CS Government supplied it's troops mostly with salt beef or "Salt Horse" or salt pork "Sow-Belly". Although the CS Commissary gave out corn-bread "Johnny-Cakes" and flour "Crackers", straight flour or corn meal was probably most common for a bread supplement on a forced march. Vegetables in any condition would also be issued whenever they could be obtained. Items like coffee were rarities and would likely be acquired by trade or private purchase (at a high price). Foraging was common for livestock, vegetables and other edibles. Some vegetables most widely enjoyed by the soldiers were Irish Potatoes, Sweet Potatoes, Beets, Onions, Carrots, Apples, Corn, Peanuts, and Field-Peas. Yes, I know there are more than these on the list, but I 'm starting to ramble. Here are some recipes. These require very little or no cooking implements. (That's good because there were few of them on a hard campaign.)
Imitation Coffee


Shell Peanuts and cook on a lightly greased pan until it is roasted black/brown. Grind (using bayonet and mucket) boil like coffee. (Use real coffee if you have it for flavoring.) The recipe is the same for apples and sweet potatoes.

Sassafras Tea (Ga-Na-S-Da-Tsi)*


Gather and wash the roots of the red sassafras. Do this in early spring before the sap rises than store them for future use, boil a few roots like any other tea. This was a favorite tea of Native Americans and was adopted by white in the colonial period. It was one of the most widely documented hot beverages that filled rebel boilers which I have read about.


Cherokee Mush(A-Ni-S-Ta)


To make mush, add salt to a pot of water (Mucket), boil add cornmeal and cook until meal is done.

Sagamite


Mix 3 parts cornmeal and one part brown sugar. Add a little water so that it sticks together and cook until brown. (This is ready-to-eat rations for forced marches, scouting parties, or long fatigue and picket duties. These will nourish you and allay thirst.) A good backwoodsman trick.

Pemmican

Take some smoke house meat, I prefer buffalo meat but beef would be more common for the impression, and fire dry it co that it can be pulverized into a fine powder. (Cherokees and settlers used Ka-No-Na to do this). Then fill up a buffalo skin pouch or a canvas pouch and add enough melted lard and very small portion of salt (to taste) mixed in so that it will stick together into one big clump. It will keep for awhile and was a frontier favorite. I enjoy it with corn meal and sweet potatoes.

Fry Bread

Fry a piece of sow-belly. When it is done remove it from the grease. Mix flour and water (add salt and soda if they issue it. Optional). Cut into desired size and fry dough in grease. Fry bread goes great with meat.

Sloosh

There is no real recipe for this. Fry up your meat. Add corn meal, flour, vegetables or anything else to your liking. You will wind up with a type of gruel that is full of whatever you can endure.

Vegetables

Can always be eaten raw, fried, boiled, or roasted on the coals. Try seasoning with either salt, grease, brown or raw sugar, and or molasses. (These were the most common flavoring agents)

Greased Biscuit

Fry meat, put crackers in grease, turn over cook until golden brown. This was a common practice on both sides for a good nourishing meal. (Perfect with salt pork and coffee)

Bread (Without the use of any utensils)

Mix flour and water in your handkerchief if you don't have a mucket. Stretch out and spiral wrap it around your ramrod. Use your ramrod as a spit. When the bread is golden-brown it is done. Break off pieces and eat. You can also pat it into cakes and cook it on the coals.

Cooking Meat

Either pan fry it, stick it on your bayonet or ramrod, or lay it on the coals. Add available vegetables etc. at your discretion. I will cover this in my next cooking article.

Nice Salt Pork

This came from the Johnston Family recipe book from the 1860's. Slice salt pork into this strips (1/4") and then boil out the salt in a frying pan full of water. Pour off the water when the meat is boiled and then roll it in wheat flour and brown it lightly in a frying pan. Add a heaping tablespoon of flour and stir it to a paste and then add a bowl of sweet milk and bring to a boil to make a good gravy to accompany the meat.

Gravy

Add flour to your grease. Salt it and add minced wild garlic, onions or any other seasoning that is readily available.

Flapjacks

Mix 3-parts four with 1-part corn meal and add a proportionate amount of salt as you would in baking bread and then add brown sugar or molasses. Mix and fry. Canned milk works well with this also.

Of course additional fare can be provided through sutlers, stores, or homes. Just keep it period. There are also recipes for much more, including fresh meat and good home cooking. My next article will be for more advanced cookery for the home and camp.

DR.
*Many southern dishes are a combination of European and Indian cuisine. I included the Cherokee names because of it's being a well known folk language in the Western Carolinas and Tennessee, where my family came from.

**Pig Pen Additions to Food Article**

Camp Apple Pie

Take several pieces of hardtack and grind into a course flour. Mix the four and some sugar with water in the bottom of a fry pan until it is like mud. Cut fresh apples or dried apples and lay on top of "crust" sprinkle again with sugar or molasses. Take another pan or plate and cover, place on top of fire and let cook until apples are soft

Corn Bread

Bring corn meal to a boil in a cup, add a little salt if you have it. Once meal begins to boil pour into a pan and cover with another plate or skillet. Cook until top is brown. The boiling part of the recipe is very important to keep the bread from being gritty.


Food on the March
Part One
By
Dave Rodgers

I will not attempt to be long winded as I will be giving a more in-depth course on the contents of the rebel haversack and cooking practices at a later date. In the mean time, I will point out the fact that our menu is much too diverse for someone who claims to pursue a realistic impression. For all those who choose to surround themselves with fresh bacon, Hills Bros. coffee, fresh eggs, canned goods, and a veritable commissary of sugar-tits and luxury, "Bon Appetite". Even if it's not totally correct we must accept the fact that most don't have what it takes to experience the quintessential civil war moment. As for the rest of us sick, masochistic historical scientists who love to experiment in hardships, I have a few simple field recipes to help us along with our field diner's club. Let's begin with what was readily available. The CS Government supplied it's troops mostly with salt beef or "Salt Horse" or salt pork "Sow-Belly". Although the CS Commissary gave out corn-bread "Johnny-Cakes" and flour "Crackers", straight flour or corn meal was probably most common for a bread supplement on a forced march. Vegetables in any condition would also be issued whenever they could be obtained. Items like coffee were rarities and would likely be acquired by trade or private purchase (at a high price). Foraging was common for livestock, vegetables and other edibles. Some vegetables most widely enjoyed by the soldiers were Irish Potatoes, Sweet Potatoes, Beets, Onions, Carrots, Apples, Corn, Peanuts, and Field-Peas. Yes, I know there are more than these on the list, but I 'm starting to ramble. Here are some recipes. These require very little or no cooking implements. (That's good because there were few of them on a hard campaign.)
Imitation Coffee


Shell Peanuts and cook on a lightly greased pan until it is roasted black/brown. Grind (using bayonet and mucket) boil like coffee. (Use real coffee if you have it for flavoring.) The recipe is the same for apples and sweet potatoes.

Sassafras Tea (Ga-Na-S-Da-Tsi)*


Gather and wash the roots of the red sassafras. Do this in early spring before the sap rises than store them for future use, boil a few roots like any other tea. This was a favorite tea of Native Americans and was adopted by white in the colonial period. It was one of the most widely documented hot beverages that filled rebel boilers which I have read about.


Cherokee Mush(A-Ni-S-Ta)


To make mush, add salt to a pot of water (Mucket), boil add cornmeal and cook until meal is done.

Sagamite


Mix 3 parts cornmeal and one part brown sugar. Add a little water so that it sticks together and cook until brown. (This is ready-to-eat rations for forced marches, scouting parties, or long fatigue and picket duties. These will nourish you and allay thirst.) A good backwoodsman trick.

Pemmican

Take some smoke house meat, I prefer buffalo meat but beef would be more common for the impression, and fire dry it co that it can be pulverized into a fine powder. (Cherokees and settlers used Ka-No-Na to do this). Then fill up a buffalo skin pouch or a canvas pouch and add enough melted lard and very small portion of salt (to taste) mixed in so that it will stick together into one big clump. It will keep for awhile and was a frontier favorite. I enjoy it with corn meal and sweet potatoes.

Fry Bread

Fry a piece of sow-belly. When it is done remove it from the grease. Mix flour and water (add salt and soda if they issue it. Optional). Cut into desired size and fry dough in grease. Fry bread goes great with meat.

Sloosh

There is no real recipe for this. Fry up your meat. Add corn meal, flour, vegetables or anything else to your liking. You will wind up with a type of gruel that is full of whatever you can endure.

Vegetables

Can always be eaten raw, fried, boiled, or roasted on the coals. Try seasoning with either salt, grease, brown or raw sugar, and or molasses. (These were the most common flavoring agents)

Greased Biscuit

Fry meat, put crackers in grease, turn over cook until golden brown. This was a common practice on both sides for a good nourishing meal. (Perfect with salt pork and coffee)

Bread (Without the use of any utensils)

Mix flour and water in your handkerchief if you don't have a mucket. Stretch out and spiral wrap it around your ramrod. Use your ramrod as a spit. When the bread is golden-brown it is done. Break off pieces and eat. You can also pat it into cakes and cook it on the coals.

Cooking Meat

Either pan fry it, stick it on your bayonet or ramrod, or lay it on the coals. Add available vegetables etc. at your discretion. I will cover this in my next cooking article.

Nice Salt Pork

This came from the Johnston Family recipe book from the 1860's. Slice salt pork into this strips (1/4") and then boil out the salt in a frying pan full of water. Pour off the water when the meat is boiled and then roll it in wheat flour and brown it lightly in a frying pan. Add a heaping tablespoon of flour and stir it to a paste and then add a bowl of sweet milk and bring to a boil to make a good gravy to accompany the meat.

Gravy

Add flour to your grease. Salt it and add minced wild garlic, onions or any other seasoning that is readily available.

Flapjacks

Mix 3-parts four with 1-part corn meal and add a proportionate amount of salt as you would in baking bread and then add brown sugar or molasses. Mix and fry. Canned milk works well with this also.

Of course additional fare can be provided through sutlers, stores, or homes. Just keep it period. There are also recipes for much more, including fresh meat and good home cooking. My next article will be for more advanced cookery for the home and camp.

DR.
*Many southern dishes are a combination of European and Indian cuisine. I included the Cherokee names because of it's being a well known folk language in the Western Carolinas and Tennessee, where my family came from.

**Pig Pen Additions to Food Article**

Camp Apple Pie

Take several pieces of hardtack and grind into a course flour. Mix the four and some sugar with water in the bottom of a fry pan until it is like mud. Cut fresh apples or dried apples and lay on top of "crust" sprinkle again with sugar or molasses. Take another pan or plate and cover, place on top of fire and let cook until apples are soft

Corn Bread

Bring corn meal to a boil in a cup, add a little salt if you have it. Once meal begins to boil pour into a pan and cover with another plate or skillet. Cook until top is brown. The boiling part of the recipe is very important to keep the bread from being gritty.