Shared from the Daughters of the American Revolution, Book of Recipes, Genesee Chapter, Flint, Michigan 1922
In honor of the upcoming Valentine’s Day and President’s Day Holiday, I stumbled across this wonderful vintage cookbook available online and wanted to share.
I actually was curiously looking for some recipes or ideas of what a typical soldier might have eaten during the war when I found the DAR Cookbook. And I have two things to say, #1: Regarding the cookbook…Bravo to those who volunteered their time to digitize the historical cookbook for all of us to read and enjoy. #2: Pertaining to the diet of a Revolutionary War Soldier…Be thankful that we do not have to eat what those poor men had to eat during the Revolutionary War. In my opinion, that alone makes them Patriots to the cause.
According to The Smithsonian Magazine, “mostly preserved meats and flavorless flour cakes”.
“the American soldiers usually received most of their rations, at least in the early days of the war. These included:
1 lb. beef, or 3/4 lb. pork, or 1 lb. salt fish, per day; 1 lb. bread or flour, per day; 3 pints of peas or beans per week, or vegetable equivalent; 1 half pint of rice, one pint of Indian meal, per man, per week; 1 quart of spruce beer or cider per man per day, or nine gallons of molasses, per company of 100 men per week; 3 lbs. of candles to 100 men per week, for guards; 24 lbs. soft, or 8 lbs. hard soap, for 100 men per week.
One unofficial ration was vinegar that made water secured from nearby creeks, rivers, and lakes more potable and added flavor to food. Vinegar’s antiseptic properties also proved beneficial.”
Read more: http://www.smithsonianmag.com/arts-culture/the-food-that-fueled-the-american-revolution-25701053/#uEDveqKPBmXxkm58.99
Here is an example of the cookery of Washington himself from the Smithsonian.