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Confederate Cookbook is not what the soldiers in gray actually ate during the war. Unless you had to, nobody would live on salt pork, hardtack, parched com and green apples. The recipes in this cookbook — appetizers, salads, main dishes, breads, desserts, are down home Southern cooking, the sort of no guilt, artery clogging comfort foods that would evoke a Rebel yell from any true Southerner.
From Dirt Farm Corn Bread to 17th Virginia Beef Jerky, these imaginatively named dishes conjure up images of plantation mansions and humble mountain cabins, filled with folks who never counted calories or needed vitamin supplements.
Each recipe in the book was submitted by a member of the SCV, along with brief biographical information on their soldier
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