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was amputated by a Union surgeon on the field after the battle, and the wounded Confederate recovered while in a Yankee prison. Upon returning to his family farm, he fathered two children before dying in 1870 of complications from his war wounds.
The book thus presents a fascinating mix of food and history, illustrated by old-fashioned wood cuts and some poignant photographs of these young men who marched off to war, and of the white haired veterans that they became in their old age.
It’s a tribute both to Southern patriotism and Southern appetites, a book that is at once so nutritionally outrageous and politically incorrect that it fairly begs for a lawsuit from some liberal watchdog group.
If you’d like to try your hand at Confederate cooking at home, there are plenty of dishes to choose from. Most look fairly easy to prepare. Here’s one that you will be able to sample at Sperryville Civil War Days.
Ham Balls
1 1/2 pounds sausage
1 1/2 pounds ground ham
2 cups crackers, crushed
1 cup milk
2 eggs
Roll into one and one half inch balls and bake at 350 degrees for 45 minutes. Prepare a glaze consisting of: one half cup vinegar, two teaspoons horse radish, one teaspoon prepared mustard, one half cup water, one cup brown sugar. Mix glaze ingredients and bring to a boil. Pour over the ham balls and bake another 25 minutes. Makes a hearty appetizer.
Sperryville Civil War Days will run both June 2 and 3 from 10 a.m. to 6 p.m. All events are free and open to the public. The Confederate Cookbook is available from the Old Sperryville Bookshop, by calling 987-8444 or sending e-mail to bookchurch@earthlink.net.
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