~ QuarterMasters Store ~
~ FOOD ~
The old adage that an army marches on its stomach is as true today as it was in the 1860's. Food always seems to be problem for re-enactors, here are the suggested rations for both armies;
Federal : - Hardtack, softbread, slab bacon, fresh or salt beef, 'desecrated' vegetables, potatoes, rice, army beans, foraged chicken, apples; canned and bottled delicacies from 'boxes from home'. Coffee (NOT Instant), Tea
Confederate : - Corn, cornbread, slab bacon, fresh or salt beef, rice, potatoes, field peas, goobers, root vegetables, foraged chicken, apples. Griddles cakes, slapjacks, molasses.
Don't forget the other sources ...... trading with the enemy! Friendly farmers or their wives and daughters! ..... and don't forget the captured enemy supplies.
On Campaign
For Campaign Style Events, the types of food that you want are those that are light, require no refrigeration, and are easy to prepare;
Dried food {dehydrated vegetables & fruits, lentils, rice}, hard cheese, hardtack, crackers, meat {saltpork, dried beef, jerky, summer sausage}, staples {brown sugar, coffee, tea, pepper, salt etc.}
Meal Suggestions
Breakfast : - Cooked rice, cracked or whole wheat, oatmeal, corn meal and brown sugar, saltpork and hardtack.
Lunch : - Peanuts (goobers), dried fruit (such as apples), hardtack or crackers, hard (dry) cheese, jerky or sausage.
Supper : - Split pea soup with saltpork, prepackaged soup mix, dehydrated vegetables with saltpork, rice pudding (over cooked rice with brown sugar)
Hardtack
5 x cups flour (unbleached) {1lb 6oz}
1 x tablespoon baking powder
1 x tablespoon salt
1 to 1 1/4 cups water
Pre-heat the oven to 220 degrees Centigrade. In a bowl, combine the ingredients to form a stiff, but not dry dough. The dough should be pliable, but not stick a lot to your hands.
Take this mound of dough, and flatten it out onto a greased cooking tray, and roll the dough into a flat sheet approx 1/2 " thick.
Using a breadknife, divide the dough into 3x3 squares. Taking a nail and at even intervals put 3x3 matrix of holes all the way through the dough.
Bake in the oven for approx. 20 mins, or till lightly browned. Take out and let cool.
Beef Jerky
Soy Sauce
Worcester Sauce
Black Pepper
Garlic Salt
Beef (Rump steak or something similar)
Mix equal parts of Soy Sauce and Worcester Sauce {you can add Jerk Seasoning if available} in a jug.
Cut the steak into thin strips, if the steak is still partially frozen it is easier to cut it thinner. Flatten out the steak even thinner with the heel of your hand on a hard surface.
Lay out the strips in a cake pan or a bowl in alternative strips (as you would cross-layer lasagna). Between each layer lightly dust the meat with the garlic salt and black pepper. When all the steak has been placed in the bowl pour over the marinade. Cover the bowl with cling film and place in the fridge for 24 hours.
Taking each strip in turn lay it out on a baking tray. Place the tray(s) in an oven at a maximum of 70 degrees Centigrade for 24 hours. Remember to turn the meat occasionally.
Keep it in brown paper bags.
Fried Potatoes
Easy stuff. Slice the potatoes about 1/4" thick. Throw some lard in a frying pan or skillet, coat the potatoes with corn meal. Let them set while the grease gets hot. Cook the potatoes in the pan. Add onion or salt and pepper to taste.
Kentucky-Irish Apples
Sweet apples Molasses Kentucky Bourbon Place a little lard in a skillet. Cut the apples into slices or wedges, place in the skillet with molasses and a dash or three of Kentucky bourbon. Warm the apples through, or until the molasses/bourbon bubbles. Pick the apple out with a fork and enjoy!!! The sauce left in the skillet is perfect for dipping cornbread.
Corn Bread
1 1/4 cups of yellow cornmeal 1 1/4 cups buttermilk 1/4 cup flour 1/2 tsp. soda 1 tsp. salt 1 tsp. baking powder 2 eggs 2 Tbsps. melted lard Combine cornmeal, flour, slat and baking powder; mix well. Combine buttermilk and soda in a small bowl; beat until foamy. Add to cornmeal mixture. Beat in eggs; stir in lard. P our into a greased hot skillet. Bake in a hot oven (220 degrees Centigrade) or until lightly browned on top.
