Civil War Recipes: 15 Dishes Soldiers and Families Really Cooked, From Skillet Cornbread to Molasses Cake

Civil War recipes tell the story of how Americans ate when times were hard. Soldiers lived on salt pork, beans, cornmeal and hardtack, and families at home stretched what little they had, swapping molasses for sugar and roasted grains for coffee. A video about the forgotten mac and cheese that fed Civil War soldiers has drawn thousands of likes on MSN, so it is clear these old dishes still make people hungry. Below are simple comfort foods from the camp and the home front, each rewritten with modern measurements so you can cook them in your own kitchen. A few of them might already be family favorites without you knowing their history..

Baked Macaroni and Cheese, Civil War Recipes Style

Long before boxed mac and cheese, cooks baked macaroni with cheese and butter, and recipes for it appear in American cookbooks of the 1800s. It was rich, filling and easy to make in a big pan for a crowd. This version keeps it simple, with no flour sauce, just layers of pasta, sharp cheddar, butter and milk baked until golden and bubbly. Of all the Civil War recipes here, this is the one kids ask for. Ready to cook a little history..

You will need: 1 lb elbow macaroni, 4 cups shredded sharp cheddar, 4 tbsp butter (cut in pieces), 2 cups whole milk, 2 eggs, 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp dry mustard.

How to make it: 1. Heat the oven to 350 F and butter a 9×13 dish or large skillet. 2. Cook the macaroni 2 minutes less than the package says and drain. 3. Layer one third of the pasta, cheese and butter, and repeat twice. 4. Whisk the milk, eggs, salt, pepper and mustard. 5. Pour over the top. 6. Bake 35 to 40 minutes until set and golden.

Skillet Cornbread, a Staple of Civil War Recipes in Camp and at Home

Cornmeal was cheap, it kept well and it was grown all over the country, so cornbread showed up in nearly every kitchen and camp of the 1860s. Cooks baked it in a hot greased skillet over coals or in the oven. Our modern version adds a little butter and buttermilk for a tender crumb with a crisp edge. Sweet cornbread or not sweet?

You will need: 2 cups yellow cornmeal, 1 cup flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt, 2 tbsp sugar (optional), 2 eggs, 1 1/2 cups buttermilk, 1/2 cup melted butter plus 1 tbsp for the skillet.

How to make it: 1. Put a 10 inch cast iron skillet in the oven and heat to 425 F. 2. Whisk the dry ingredients. 3. Whisk the eggs, buttermilk and melted butter. 4. Stir wet into dry until just mixed. 5. Melt 1 tbsp butter in the hot skillet and pour in the batter. 6. Bake 20 to 22 minutes until golden.

Johnnycakes on a Hot Griddle

Johnnycakes are thin cornmeal cakes cooked on a griddle, and they were around long before the war. Families made them because all you need is cornmeal, salt, boiling water and a little fat. They are crisp outside, soft inside and wonderful with butter and molasses. Have you ever had a true johnnycake, or only regular pancakes?

You will need: 1 cup fine white or yellow cornmeal, 1 tsp sugar, 1/2 tsp salt, 1 1/4 cups boiling water, 1/4 cup milk, 2 tbsp butter or bacon fat for the griddle.

How to make it: 1. Mix the cornmeal, sugar and salt in a bowl. 2. Pour in the boiling water and stir; let it sit 5 minutes. 3. Stir in the milk to make a thick batter. 4. Heat the griddle with a little fat over medium heat. 5. Drop 2 tbsp batter per cake and flatten slightly. 6. Cook 5 minutes per side until crisp and brown.

Beans and Bacon, the Slow Cooked Civil War Recipes Soldiers Knew Well

Dried beans and salt pork were standard rations, and a pot of beans simmering all day was a welcome sight in camp. At home, the same pot fed big families on very little money. Our version uses smoky bacon and a spoonful of molasses for that deep, old-fashioned flavor. Serve it with the cornbread and you have a real 1860s supper.

You will need: 1 lb dried navy beans (soaked overnight), 6 slices thick bacon (chopped), 1 onion (chopped), 1/3 cup molasses, 2 tbsp brown sugar, 1 tbsp mustard, 1 tsp salt, 1/2 tsp pepper, 4 cups water.

How to make it: 1. Drain the soaked beans. 2. Cook the bacon and onion in a Dutch oven until soft. 3. Add the beans, molasses, sugar, mustard and water. 4. Cover and bake at 300 F for 4 hours. 5. Stir every hour and add water if dry. 6. Season with salt and pepper and bake uncovered 30 minutes more.

Hasty Pudding With Molasses

Hasty pudding is simply cornmeal stirred into boiling water or milk until thick, the same idea as grits or polenta. It was quick, cheap and filling, and families ate it hot for breakfast with milk and molasses. Leftovers were sliced and fried the next morning. Would you eat it sweet with molasses or savory with butter and salt?

You will need: 4 cups water (or half milk), 1 tsp salt, 1 cup yellow cornmeal, 2 tbsp butter, molasses or maple syrup and milk for serving.

How to make it: 1. Bring the water and salt to a boil in a heavy pot. 2. Whisk in the cornmeal in a slow, thin stream. 3. Turn the heat to low. 4. Cook 20 to 25 minutes, stirring often, until thick. 5. Stir in the butter. 6. Spoon into bowls and top with molasses and a splash of milk.

Molasses Cake When Sugar Was Scarce

With the blockade cutting off so many supplies, white sugar got expensive and hard to find in much of the South. Home cooks leaned on molasses and sorghum syrup instead, and cakes like this one came out dark, moist and full of spice. It is still a cozy fall dessert today. Do you have a jar of molasses in your pantry?

You will need: 2 1/2 cups flour, 1 1/2 tsp baking soda, 1 tsp ginger, 1 tsp cinnamon, 1/2 tsp salt, 1/2 cup soft butter, 1/2 cup brown sugar, 1 egg, 1 cup molasses, 1 cup hot water.

How to make it: 1. Heat the oven to 350 F and grease a 9×13 pan. 2. Whisk the flour, soda, spices and salt. 3. Beat the butter and sugar, then the egg and molasses. 4. Add the dry mix and hot water in turns. 5. Pour into the pan. 6. Bake 30 to 35 minutes and serve with whipped cream.

Mock Apple Pie, One of the Cleverest Civil War Recipes

When apples were hard to get, cooks found a way to fake them. Crackers soaked in a hot syrup with lemon and cinnamon turn soft and taste surprisingly like apple pie filling. Food historians often link cracker ‘mock apple’ pies to times of shortage like the Civil War. Serve it to your family and see if anyone guesses. Would you be fooled?

You will need: Pastry for a 9 inch double crust pie, 36 butter crackers (broken into pieces), 2 cups water, 2 cups sugar, 2 tsp cream of tartar, juice and zest of 1 lemon, 1 tsp cinnamon, 2 tbsp butter.

How to make it: 1. Heat the oven to 425 F and line a pie plate with one crust. 2. Boil the water, sugar and cream of tartar 2 minutes. 3. Add the crackers and simmer 2 minutes, then stir in the lemon. 4. Cool slightly and pour into the crust. 5. Sprinkle with cinnamon, dot with butter and top with the second crust. 6. Cut slits and bake 30 to 35 minutes.

Sweet Potato Pie From the Home Front

Among Civil War recipes, this pie may be the most loved. Sweet potatoes grew easily across the South and stored well through winter, which made them a reliable ingredient when other foods ran short. Mashed with eggs, butter and warm spices, they made a pie that is still a holiday favorite today. If you only make one of these Civil War recipes for Thanksgiving, make this one.

You will need: 1 unbaked 9 inch pie crust, 2 cups mashed cooked sweet potatoes, 1/2 cup soft butter, 3/4 cup sugar, 2 eggs, 1/2 cup evaporated milk, 1 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp nutmeg.

How to make it: 1. Heat the oven to 350 F. 2. Beat the sweet potatoes and butter until smooth. 3. Beat in the sugar, eggs, milk, vanilla and spices. 4. Pour into the crust. 5. Bake 55 to 60 minutes until the center is just set. 6. Cool at least 2 hours before slicing.

Apple Pandowdy, the Rustic Pie in a Skillet

A pandowdy is a homely apple dessert where the crust is cut up and pressed down into the bubbling juices partway through baking. That is called dowdying, and it makes the crust soak up the syrup. It is an old American dish that was much easier than a fancy pie. Ice cream on top, or plain?

You will need: 6 apples (peeled and sliced), 1/2 cup brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, 1 tbsp lemon juice, 2 tbsp flour, 2 tbsp butter, 1 refrigerated or homemade pie crust, 1 tbsp sugar.

How to make it: 1. Heat the oven to 400 F. 2. Toss the apples with the brown sugar, spices, lemon and flour. 3. Spread in a buttered 10 inch skillet and dot with butter. 4. Cut the crust into squares and lay them over the apples. 5. Bake 20 minutes, then press the crust into the juices with a spoon. 6. Sprinkle with sugar and bake 20 to 25 minutes more.

Fried Salt Pork and Potatoes, Made Modern

Salt pork kept for months without a refrigerator, so it was a main ration for soldiers and a pantry staple at home. Fried with potatoes and onions, it made a hearty skillet meal. Today, thick bacon or salt pork that you rinse first gives the same flavor without being too salty. It is one of the easiest Civil War recipes to make tonight. Breakfast or supper?

You will need: 6 oz salt pork or thick bacon (diced), 2 lb potatoes (peeled and cubed), 1 onion (sliced), 1/2 tsp black pepper, chopped parsley.

How to make it: 1. If using salt pork, rinse it and pat dry. 2. Cook the pork in a large skillet until crisp, then lift it out. 3. Add the potatoes to the fat in one layer. 4. Cook 15 minutes, turning, until golden. 5. Add the onion and cook 5 minutes more. 6. Stir the pork back in and season with pepper and parsley.

Coffee Substitutes When the Real Thing Ran Out

Soldiers loved their coffee, and it was hard to come by in the South. The American Battlefield Trust says the blockade kept coffee from most Southern towns, so families roasted chicory root, wheat, okra seeds and even sweet potato chips to make a coffee-like drink. Chicory coffee is still served in New Orleans today. Here is a gentle version to try.

You will need: 1/4 cup ground coffee, 2 tbsp roasted ground chicory root, 4 cups water, milk and sugar to taste.

How to make it: 1. Mix the coffee and chicory. 2. Add to a coffee maker or French press. 3. Pour in water just off the boil. 4. Brew 4 minutes in a press, or as usual in a drip maker. 5. Strain or press. 6. Serve with warm milk and sugar, New Orleans style.

Soldier Soup, Civil War Recipes for a Cold Night

Camp cooks threw whatever beef, potatoes, onions and dried vegetables they had into one big kettle. Our version is the cozy kitchen take: chunks of beef, carrots, potatoes, cabbage and tomatoes simmered in broth until everything is tender. It feeds a crowd and tastes even better the next day, like many Civil War recipes made in one pot. What would you add?

You will need: 1 1/2 lb beef stew meat, 1 tbsp oil, 1 onion, 3 carrots, 3 potatoes, 2 cups chopped cabbage, 1 can (15 oz) diced tomatoes, 6 cups beef broth, 1 tsp thyme, 1 bay leaf, salt and pepper.

How to make it: 1. Brown the beef in the oil in a big pot. 2. Add the onion and cook 3 minutes. 3. Pour in the broth, tomatoes, thyme and bay leaf. 4. Simmer covered 1 hour. 5. Add the carrots, potatoes and cabbage. 6. Simmer 30 minutes more and season.

Soft Gingerbread From an Old Cookbook

Gingerbread recipes fill American cookbooks of the 1800s, and the soft cake kind was a favorite for holidays and company. Molasses, ginger and cinnamon make it dark and fragrant. A simple sugar glaze makes it feel special, but it is just as good plain with coffee. Love food history? Our colonial recipes Americans ate in 1776 go back even further. Cake gingerbread or cookie gingerbread?

You will need: 2 cups flour, 1 tsp baking soda, 2 tsp ground ginger, 1 tsp cinnamon, 1/4 tsp cloves, 1/2 tsp salt, 1/2 cup butter, 1/2 cup brown sugar, 1 egg, 3/4 cup molasses, 3/4 cup hot water.

How to make it: 1. Heat the oven to 350 F and grease a 9×5 loaf pan. 2. Whisk the dry ingredients. 3. Beat the butter and sugar, then the egg and molasses. 4. Stir in the dry mix and hot water. 5. Bake 45 to 50 minutes until a toothpick comes out clean. 6. Cool and drizzle with a powdered sugar glaze.

Soda Biscuits, Quick Civil War Recipes for the Home Table

Baking soda and buttermilk made quick biscuits possible without yeast, and they were baked in homes all over the country. They go with everything on this list, from the beans to the soup to a drizzle of molasses at breakfast. The trick is cold butter and a light hand. Do you like them tall and flaky or crusty?

You will need: 2 cups flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt, 6 tbsp cold butter, 3/4 cup cold buttermilk.

How to make it: 1. Heat the oven to 450 F. 2. Whisk the flour, soda, powder and salt. 3. Cut in the butter until crumbly. 4. Stir in the buttermilk just until it comes together. 5. Pat 3/4 inch thick and cut into rounds. 6. Bake 12 to 14 minutes until golden.

Hardtack, the Cracker Every Soldier Remembered

No look at Civil War recipes is complete without hardtack, the hard flour and water cracker issued to soldiers on both sides. It lasted for months, but it was so tough that men soaked it in coffee or fried it in pork fat. Make a batch for a history lesson with the kids, then reward everyone with the molasses cake. Which recipe will you try first?

You will need: 2 cups flour, 1/2 tsp salt, 2/3 cup water.

How to make it: 1. Heat the oven to 375 F. 2. Mix the flour, salt and water into a stiff dough. 3. Roll out 1/2 inch thick and cut into 3 inch squares. 4. Poke each square 16 times with a skewer. 5. Bake 30 minutes, flip and bake 30 minutes more. 6. Cool completely; dunk in coffee or soup to soften.