Godey's Lady's Book, perhaps the most popular magazine for women in nineteenth-century America, had a national circulation of 150,000 during the 1860s. The recipes (spelled ""receipts"") it published were often submitted by women from both the North and the South, and they reveal the wide variety of regional cooking that characterized American culture. There is a remarkable diversity in the recipes, thanks to the largely rural readership of Godey's Lady's Book and to the immigrant influence on the country in the 1860s. Fish and game were readily available in rural America, and the number of seafood recipes testifies to the abundance of the coastal waters and rivers. The country cook was a frugal cook, particularly during wartime, so there are a great many recipes for leftovers and seasonal produce. In addition to a wide sampling of recipes that can be used today, Civil War Recipes includes information on Union and Confederate army rations, cooking on both homefronts, and substitutions used during the war by southern cooks.
"The recipes themselves become a window into middle-class American culture nearly 150 years ago: what they ate, how they prepared their foods, how much food was prepared, and what kitchen utensils were used." -- Arkansas Review
"Presents a picture of domestic life during those difficult years." -- Blue Ridge Country
"A valuable work to all readers who are interested in American cooking practices of the past, especially of the era of the Civil War." -- Charles P. Roland
"A superb job of filling in the background on cooking term, measurements, techniques, etc., that were commonplace for our ancestors but unknown or baffling today." -- Civil War Interactive
"A 'must' for the cookbook collector, and for those who enjoy a good read and good food." -- Journal of the West
"Serves up period dishes ranging from the gourmet to army rations." -- Publishers Weekly
" Civil War Recipes not only can be put to practical use, but it's also fun to read and chuckle over." -- The (Tucson) Arizona Daily Star