American Civil War

Baked Milk

/ sandramervillehart / 1 Comment

“Weak persons” can drink baked milk, according to a recipe in an 1877 cookbook under “Food for the Sick.”

Nurses probably gave this beverage to wounded soldiers during Civil War. As a historical novelist, I love to add authentic details like this when a story requires it.

Since this was totally new to me, the brief recipe instructions left me wondering. I did an Internet search. According to Wikipedia, room temperature storage for baked milk is safe up to 40 hours.

The 1877 recipe called for baking 2 quart jars of milk for 8 to 10 hours. I used 2 pint jars. Early cooks tied writing paper over the mouth of the jars.

I experimented. One Mason pint jar opening was covered with copier paper fastened by a rubber band. I closed the other with a Mason jar lid.

To allow room for the milk to boil, I added only 1 ½ cups of milk to each jar. These were placed inside a dish with about 2 inches of cold water.

I placed this inside the oven and then turned it on, setting the temperature to 350 degrees.

The liquid slowly reduced. A layer of brown grew around the rim. After 4 hours, a burning smell alerted me. They were removed from the oven.

Milk in the lidded jar had burned and tasted burned. I removed a layer of brown crust in the papered jar—missing from the lidded jar—and tasted the now beige liquid. Not bad, but it wasn’t “thick as cream” as the recipe suggested.

I tried again. I used the same amount of milk—12 ounces—and used another paper covering. This time I tied it on with string. (Not surprisingly, the rubber band melted on the first one. It was quicker to put on, but not the best idea.)

I cooked it for 8 hours in a 350-degree oven. It was baked inside a dish half-filled with water. As the water level receded, it was slowly refilled with water almost boiling hot.

Turn off oven after 8 hours. Allow the jar to cool.

The milk reduced to about half in that time, with the same brown rings and layer as previously. The tan liquid wasn’t as thick as expected, but tasted surprisingly good. I’m not a fan of white milk, but I liked it prepared this way.

It’s been sitting on my kitchen counter for 40 hours and still looks good. I refrigerated the beverage and liked it even better.

Milk was baked for weak persons. Convalescing patients. I’m not a health professional, but that suggests that baked milk is easier to digest.

I’d love to hear from you if you try this dish. Enjoy!

-Sandra Merville Hart

Sources

“Baked Milk,” Wikipedia, 2017/05/09 https://en.wikipedia.org/wiki/Baked_milk.

Compiled from Original Recipes. Buckeye Cookery and Practical Housekeeping, Applewood Books, 1877.

 

 

Civil War Camp Letterman: Caring for Gettyburg’s Wounded

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Railroad cut, Gettysburg battle, July 1, 1863

Medical Director Jonathan Letterman shipped tents, supplies, and provisions to Adams County—where Gettysburg resides—on the evening of July 1, 1863, the first day of the Battle of Gettysburg. He ordered that a general hospital be established there on July 5th. Confederate and Union wounded would be provided transportation to the hospital for treatment.

The army erected tents on George Wolf’s farm on York pike approximately one and a half miles east of Gettysburg. Railroad tracks adjacent to the property made it easy to deliver supplies and transport patients to Washington, Philadelphia, and Baltimore.

Surgeons, nurses, supply clerks, quartermasters, and cooks staffed the general hospital, known as Camp Letterman, when it was ready in mid-July. Infantry guarded Confederate patients and supplies.

Almost forty folding cots each with mattresses and linens fit in rows of tents. Camp Letterman held five hundred white tents with only ground as the floor. Trains brought supplies to warehouse tents set up near the railroad. A large cookhouse in the middle of camp gave cooks a place to prepare nutritious meals such as soup and bread.

Wounded from both sides arrived at camp in ambulances where they were assigned beds. The hospital camp was filled by late July. It housed over 1,600 wounded soldiers. Hundreds more continued to receive medical care in temporary hospitals in Gettysburg.

A morgue and cemetery near camp were established by the army. An army chaplain gave them a Christian burial.

Yet most of Camp Letterman’s patients survived. Surgeons worked around the clock while treating the seriously wounded. When patients recovered enough to travel to city hospitals, Sanitary Commission workers assisted the army in transporting them to the railroad depot. They waited a long time for the single Gettysburg railroad line.

-Sandra Merville Hart

Sources

Sheldon, George. When the Smoke Cleared at Gettysburg: The Tragic Aftermath of the Bloodiest Battle of the Civil War, Cumberland House, 2003.

 

Buttermilk Stew

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A recipe in an 1877 cookbook for Buttermilk Stew was included in a section titled “Food for the Sick.”

Research involves a lot of reading for historical novelists, but I don’t remember reading about this type of stew. Civil War nurses and cooks likely fed it to wounded soldiers. I love learning about our history. It’s fun to add authentic details like this when a story requires it.

Boil one pint of buttermilk over a medium high heat. I allowed it to boil less than a minute before removing from the heat. The consistency of the milk completely changed. The thick, creamy liquid thinned to a grainy consistency of water.

A “small lump of butter” called for in the original recipe became a tablespoon of butter to this modern cook.

When that melted, I added 2 tablespoons of sugar—a complete guess as the recipe said to “sweeten to taste.” I added more because adding ginger was an option. Ginger has such a strong flavor.

I added ¼ teaspoon ground ginger. Cooks may substitute honey for sugar.

The consistency remained like water as it cooled. It had a very strange flavor. It tasted like buttermilk though different. The sugar overpowered the ginger, so I’d suggest decreasing it to only a tablespoon. Ginger is optional.

After only a couple of sips, I pushed it aside. It wasn’t terrible. I can understand that thinning out the buttermilk made it easier for ailing patients to digest.

Good luck! I’d love to hear if you try this recipe.

-Sandra Merville Hart

Sources

Compiled from Original Recipes. Buckeye Cookery and Practical Housekeeping, Applewood Books, 1877.

Citizens of Gettysburg in the Aftermath

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Confederate cannons at North Carolina Memorial, Gettysburg Battlefield

“We do not know until tried what we are capable of.” Sarah Broadhead, Gettysburg citizen, wrote this on July 7, 1863—just four days after the battle ended.

An undated article in Adams County Sentinel reported that the town was one vast hospital. Wounded soldiers filled churches, colleges, the seminary, the courthouse, and many homes. Houses and barns outside of town were filled with thousands of Rebels, left behind when their army retreated. Citizens were doing everything in their power for them.

The Sanitary Commission took over the Fahnestock store, a one-hundred-foot long building in the center of town. They filled it with provisions and clothing, which were distributed to soldiers in the hospitals. Sarah Broadhead praised the work of both the Sanitary Commission and the Christian Commission. Private contributions enabled both organizations to provide generously for the injured men.

Nellie Auginbaugh remembered the Union and Confederate sympathizers who came to town. They couldn’t visit hospitals until taking the oath of allegiance. Some resented the requirement and refused, but others took the oath.

According to Mary Cunningham Bigham, someone at her father’s farm on Emmitsburg Road baked bread to feed the soldiers every day for six weeks. Every soldier able to walk stood in line for the bread hot from a brick oven. The family used all of their 25 barrels of flour stored in the barn.

Visitors came to town to search for loved ones, help the wounded, or to satisfy their curiosity. Sarah Broadhead’s home stayed full and she had to turn people away. One man felt grateful to have a chair to sit on in front of a hotel.

There were no church services while the wounded soldiers occupied the churches. On July 12th, Sarah Broadhead didn’t even feel like she had a Sunday. Not only were there no services, but trains also continued to run and confusion reigned.

The battle had affected the whole town.

-Sandra Merville Hart

Sources

Slade, Jim & Alexander, John. Firestorm at Gettysburg, Schiffer Military/Aviation History, 1998.

Sandra’s newest Civil War romance novel, A Rebel in My House, is set during the Battle of Gettysburg. It shows what the townspeople endured through the eyes of a Gettysburg seamstress and a Tennessee soldier (Heth’s Division, Archer’s Brigade, 7th Tennessee) left behind in the retreat.

 

Firestorm at Gettysburg by Jim Slade & John Alexander

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The full title of this book is Firestorm at Gettysburg: Civilian Voices June—November 1863. This nonfiction book contains quotes throughout. The story of the Battle of Gettysburg is told in quotes by the townspeople, giving the account a compelling authenticity.

The townspeople who are quoted most often are briefly introduced at the beginning of the book. The town of Gettysburg and how the war affected the borough are also shown. Then the story quickly starts with all that happens in the month preceding the battle. Then we see what the citizens experienced during the battle and in the aftermath.

I enjoyed learning about Gettysburg, the townspeople, and the battle this way. It brought bring history to life.

Great book for anyone interested in the Battle of Gettysburg, Civil War research, and history lovers.

-Sandra Merville Hart

Amazon

Tamarind Water

/ sandramervillehart / 4 Comments

The Battle of Gettysburg took place in the small Pennsylvania town on July 1-3, 1863. After the fighting stopped, wounded soldiers filled the homes, churches, barns, and courthouse.

There were so many that soldiers from both sides lay in the fields where they were shot until someone found them. Citizens rallied heroically to meet the monumental challenge.

Folks from the U.S. Sanitary Commission and the Christian Commission arrived in Gettysburg to help. They provided supplies for the hospitals and the town’s citizens. A general tent hospital, Camp Letterman, was set up in mid-July to care for Union and Confederate wounded.

One of the Sanitary Commissioners wrote of volunteering at Camp Letterman. He remembered that the wounded arrived to the newly-established hospital thirsty. Volunteers gave them tamarind water from pails. The soldiers loved the “beautiful drink.”

The only recipe I could find for tamarinds in my 1877 cookbook was “Tamarind Whey,” which used milk. The same recipe stated that a tablespoon of tamarinds could be added to water instead of milk.

Being new to tamarinds, I needed a bit more information. I found a recipe for Tamarind Water on the Foot Network site that I followed.

My husband found dried tamarinds at a specialty food store. The outer layer must be peeled off before cooking. The fruit inside is sticky.

I cooked the fruit as directed and let it cool. I drained it first in a colander and then a second time in a wire strainer.

The drink, when iced, resembles the color of iced tea. The unfamiliar flavor was too strong for me. I didn’t really like the beverage.

Using perhaps half the amount of tamarinds would be enough for my taste. A tablespoon for 2 quarts of water—now that I know how to prepare it—might be too weak.

The taste reminds me of a very strong tea. I haven’t tasted anything else that compares to it. Several people tried the drink. One person liked it. He downed the drink, saying that it reminded him of a special blend of tea.

I can well believe that this drink comforted parched Civil War soldiers on a hot summer’s day.

-Sandra Merville Hart

Sources

Compiled from Original Recipes. Buckeye Cookery and Practical Housekeeping, Applewood Books, 1877.

 

Milliken, Mary Sue & Feniger, Susan. “Tamarind Water,” Food Network, 2017/05/11 http://www.foodnetwork.com/recipes/tamarind-water-recipe.

 

Sheldon, George. When the Smoke Cleared at Gettysburg, Cumberland House, 2003.

 

A Pastor’s Perception After Gettysburg

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Stone wall on Confederate side of battle – Gettysburg Battlefield

Reverend William G. Browning joined a group of ministers who arrived at Gettysburg by train on Friday, July 10th,  just one week after Pickett’s Charge. The Methodist pastor helped nurse wounded at the hospitals.

Homes, churches, and other public buildings housed the wounded. Union and Confederate wounded “lay side by side as brothers” in some hospitals.

An offensive odor permeated the air. Fences lay flattened. Bullets and shell destroyed homes and trees.

Browning visited the battlefield. He found a rebel field hospital in a barnyard. Confederate officers and soldiers who had been too severely wounded to retreat in their army’s ambulances were left behind. Browning saw more misery there than he ever expected or hoped to see again.

Some of the dead had been moved to a nearby field. Yet others who had died of their wounds remained in the barn and the barnyard with their dying comrades. No one had carried the corpses away.

The sufferers were unattended. Arms and legs heaped near a board used as a surgeon’s table. Wretchedness and despair filled the faces of the wounded.

Browning, though not a nurse, walked among them and did whatever he could to relieve their suffering. While there, he asked why they enlisted.

Two men answered that they were led into it.

Browning figured they were as sincere as any Union soldier. The Southerners felt wronged. They defended themselves from an oppressor.

Browning felt strangely fascinated when walking the battlefield. He stepped over broken guns, hats, bayonets, coats, and cartridge boxes. He saw many dead men who hadn’t yet been discovered. Many lay where they fell.

He found the marker of one of his parishioners in a field. He noted the area so that family and friends could find it, which they later did.

He preached at a memorial service for that parishioner on August 2, 1863. He used 2 Samuel 1:19 for his text: “The beauty of Israel is slain upon thy high places: how are the mighty fallen!”

-Sandra Merville Hart

Sources

Gragg, Rod. The Illustrated Gettysburg Reader: An Eyewitness History of The Civil War’s Greatest Battle, Regnery History, 2013.

 

Egg Gruel

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A recipe in an 1877 cookbook for Egg Gruel claimed to be good for treating a cold. It was included in a section titled “Food for the Sick.”

As a historical novelist, I’m always interested in learning tidbits from our history. Gruels were given to Civil War soldiers in hospitals.

To make the gruel, take one egg and separate the egg yolk and white. Add a tablespoon of sugar to the egg yolk and beat.

Whisk the egg white separately. As there were no guidelines, I whisked until frothy. This worked well.

Stir a cup of boiling water into the yolk mixture.

Add the egg white. Add any seasoning you desire. I sprinkled salt over the mixture and stirred it once more.

It looked far more appealing than expected but I didn’t taste it. I don’t have a cold at the moment or I might have been tempted.

Good luck! I’d love to hear if you try this recipe.

-Sandra Merville Hart

Sources

Compiled from Original Recipes. Buckeye Cookery and Practical Housekeeping, Applewood Books, 1877.

 

 

 

Confederate Generals Hill and Heth Doubt Pettigrew’s Report

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Confederate First Lieutenant Louis G. Young, aide to Brigadier General James J. Pettigrew, accompanied his commander on reconnaissance on June 30, 1863. They planned to search Gettysburg for shoes and other army supplies.

Major General Henry Heth, Pettigrew’s Division commander, ordered him not to attack any portion of the Army of the Potomac. If he encountered a home guard, he could drive them away easily.

While on his way to Gettysburg, a spy of General Longstreet’s warned Pettigrew that Brigadier General John Buford’s Federal cavalry division held the town.

Pettigrew sent a message to General Heth requesting instructions. Heth reiterated his previous orders yet expressed doubt that the Army of the Potomac was in the area. Pettigrew withdrew.

He left Young, his aide, and Lieutenant Walter H. Robertson in the rear to watch Buford’s Cavalry, who followed their retreat from a distance.

Young easily watched them follow on the rolling countryside. The two officers hid on ridges where they could see and not be seen until the Union cavalry was 300 to 400 yards away. Then the pair rode into the open. Union troops halted until the Confederate soldiers rode away before following again.

This happened several times. Both sides observed the other without attacking.

Pettigrew reported what he’d seen to Heth and to Lieutenant General A.P. Hill, the corps commander. Neither believed that their enemy was nearby in force.

They called in Young to question him. He verified that the troops he saw were well-trained.

They didn’t believe him either.

The two generals’ disbelief was so emphatic that Young doubted any of the other commanders believed Pettigrew—including General Archer, who led Heth’s Division with his Tennessee Brigade to Gettysburg the following morning, July 1st.

-Sandra Merville Hart

Sources

Gragg, Rod. The Illustrated Gettysburg Reader: An Eyewitness History of The Civil War’s Greatest Battle, Regnery History, 2013.

 

Civil War Beef Tea

/ sandramervillehart / 2 Comments

I’ve often read of nurses giving Beef Tea to severely wounded Civil War patients in my research so I was thrilled to find a recipe for it in an 1877 cookbook under the section “Food for the Sick.”

As a historical novelist, I’m always interested in learning tidbits from our history. It’s fun to add authentic details such as this one when a story requires it.

The recipe called for a pound of the best lean steak. I asked my butcher if stew beef was a type of steak. He explained that while it wasn’t a grilling steak, their stew beef was a type of steak taken from the shoulder so I used this.

The instructions were to put the beef in a glass jar, cover it tightly, and boil it slowly in water for 3 to 4 hours.

I divided the meat into 3 pint-sized Mason jars. It didn’t say anything about adding water to the meat. As an experiment, I added enough water to cover the beef in one jar only.

The lids were put on top. I half-filled a stewpot with cold water and placed the jars in the water. They toppled sideways. The 1877 cook advised tying them in place. I tied them to the handles individually.

I turned them on a medium heat, refilling with hot water occasionally as it boiled down. After 4 hours, the meat didn’t look like “white rags” as the recipe advised. It didn’t appear that way after 4 ½ hours of gently boiling in a jar.

I turned off the heat anyway and let it cool undisturbed.

When the jars had cooled, I removed them from the water. The amount of broth in the 2 jars with no added water wasn’t impressive. The third jar that started with about a ¼ cup of water held more broth but not a lot more.

After straining the meat, I measured 1 ¼ cups of Beef Tea. I added ½ teaspoon salt. It tasted and looked like au jus. My husband, who loves his meat, liked the flavor but felt I’d added too much salt. If you try this recipe, maybe start with ¼ teaspoon of salt or season to taste.

I checked online to see if there were other beef tea recipes and found a few that are referenced in the sources. One served patients dry toast with the tea. Another suggested adding chopped raw meat to the drink when serving. Another offered the idea of placing the tea in a bowl over boiling water (double-boiler effect) to warm it before serving.

It may seem like a lot of time for little return. Civil War soldiers too weak to eat received lots of nourishment from this tea.

Good luck! I’d love to hear if you try this recipe.

-Sandra Merville Hart

Sources

“Beef Tea,” Vintage Recipes, 2017/05/10 http://www.vintagerecipes.net/books/plain_cookery_book/beef_tea_6.php.

“Beef Tea,” Vintage Recipes, 2017/05/10 http://www.vintagerecipes.net/books/fifty_soups/beef_tea_4.php.

“Beef Tea,” Vintage Recipes, 2017/05/10 http://www.vintagerecipes.net/books/bookofhouseholdmanagement/beef_tea_3.php.

Compiled from Original Recipes. Buckeye Cookery and Practical Housekeeping, Applewood Books, 1877.