Food in the Civil War era
Subtitle: the North
By: edited by Helen Zoe Veit
Series: American food in history; American food in history
Published: 2014
Language: eng
Number of pages: 205
ISBN-13: 9781611861228
Subjects: Sources; Cookbooks; Social aspects; Food; Food habits; American Cooking; History
Notes: Includes index.

Includes bibliographical references (pages 187-193) and index.
Table of contents: title: Feeding the North / by Kelly J. Sisson Lessens and Adam Arenson; title: Seeing the Civil War era through its cookbooks: Mary Hooker Cornelius, The young housekeeper's friend (Boston : Taggard & Thompson, 1863); Mrs. S.G. Knight, Tit-bits, or, How to prepare a nice dish at a moderate expense (Boston : Crosby and Nichols, 1864); P.K.S., What to do with the cold mutton : a book of réchauffés, together with many other approved receipts for the kitchen of a gentleman of moderate income (New York : Bunce and Huntington, Publishers, 1865); Ann Howe, The American kitchen directory and housewife (Cincinnati : howe's Subscription Book Concern, 1868); What shall we eat? A manual for housekeepers, comprising a bill of fare for breakfast, dinner, and tea, for every day in the year (New York : G.P. Putnam & Son, 1868); title: Glossary of nineteenth-century cooking terms.