Civil War Era Recipes
Beaten Biscuits
Beaten biscuits are a unique delicacy born in the southern portion of the United States long before the Civil War. The time it takes to prepare the biscuits likely have something to do with the fact they were a specialty item served at breakfast, steaming hot with slices of ham and slathered with gravy. They truly are “beaten” when made. Folded and kneaded several times, the dough was also beaten with a rolling pin or mallet. Some stories relate iron hammers being employed to smash the dough flat, fold it over, and then beat it over and over. Some might get the notion they’re hardtack, but do not be misled on that! While a leftover beaten biscuit may end up drying out and getting as hardened as the tough hardtack served soldiers, these gems are actually more like a thick cracker.
2 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon cream of tartar
1/4 cup lard
3/4 to 1 cup of iced cold water
butter
Preheat oven to 400 degrees. Using a small bowl, stir together the dry ingredients. Use a fork to cut the lard into the dry ingredients till it all looks crumbly. Make a hole in the center of the crumbly mixture into which you should add 3/4 cup iced cold water all together, and then stir it briskly, making a stiffened dough. You can add up to 1/4 cup more water as needed to make this dough. Place the dough ball onto a floury surface and smash down flat. Beat the batter flat with a mallet or wooden spoon. Beat down till very flat, then turn the dough and fold it over, and continue beating and folding over for about 15 minutes. Form the dough into a flattened, 1/4 inch thick sheet. Using a 2-inch heavily floured cutter, cut biscuits and place them on an ungreased sheet. Be sure to keep the cutter well-dusted with flour. When all the biscuits are cut out, use a fork to poke holes in the tops of each biscuit. Traditionally there ought to be 12 holes, or poking a four-tined fork into them three times each. Bake till they are lightly browned and crisp. Serve with butter, ham, gravy, or whatever is in the larder! Makes 24.
Dessicated Vegetables (sometimes were referred to as desecrated vegetables)
To prepare your own version, here is a suggested recipe:
Ingredients:
Into one pot:
Cabbage, 2 medium to large heads, cut into quarters--remove stem and separate leaves.
Greens of your choice, chopped
add water enough to cook and boil
Into a second pot:
Carrots 1/2 bag of sliced or baby carrots, sliced and diced
Turnips, 4 medium with the tops on them, but separated or cut off. Cut the turnips into thin slices. Chop the turnip tops.
Parsnips, half the volume of the turnips, sliced and diced
Onions, 3-4 small yellow ones, sliced and diced
add water enough to cook and boil
Cook each pot till vegetables are done, but still retain some of their texture; strain/drain as much moisture as possible (reserve liquid if desired for another soup).
Preparation:
prepare a 9 x 13" pan by placing a wire rack in the bottom. You may wish to layer a sheet of foil with small perforations atop the wire mess. Starting with the greens, layer 1/2 inch on the bottom. Mash down, and add 1/2" of carrots mixture; mash down, repeat alternating mixtures, but be sure to begin and end with a green layer. On top of the layers, place another wire mess/foil and weigh down the mass with bricks or other very heavy object. Cook at 200 to 250 degrees Fahrenheit with door propped open to allow steam to escape. Watch to be sure the vegetables are not scorching. This mixture is to dehydrate all the moisture as much as possible. When completely dehydrated, cut into 2" to 4" squares. Wrap in paper, and store in plastic till ready to use.
Hardtack
2 cups flour
1/2 tablespoon salt (optional)
1/2 to 3/4 cup water
Preheat oven to 250 degrees F. Combine flour with salt in a mixing bowl. Add water and mix with hands until the dough comes together. Roll out on a table to about 1/3 inch thickness. Use a knife to cut 3×3 squares from the dough. Place on baking sheet, and use a dowel (see note above) to make 16 evenly-spaced holes in each square. Bake for at least four hours, turning over once half-way through baking. Cool on a rack in a dry room.