Rations for the Reenactor
GENERAL GUIDELINES:
The principle staples of the Union Army were salt pork, hardtack, coffee, and salt. Additions to this menu which are acceptable include slab bacon, venison or any game, beef, hard breads, rice and cornmeal. Vegetables and fruits are allowed but should be aligned either with the season or be one that could be stored for long periods in a fruit cellar. Examples of these are: potatoes, sweet potatoes, onions, carrots, apples, dried apples, and white beans.
PREPARATION:
Meats were generally sliced and fried. Some prefer to load slices onto the ram-rod creating a shish-ka-bob and thereby eliminating some of the fat from the meat. Oils from the meats is used for frying vegetables and hardtack (skilly-gallee), mixing with cornmeal (sloosh) for frying or baking, and to season the pan. Vegetables were either boiled or fried. Any combination of meats, rice, and vegetables mixed together make for a good meal.
EQUIPMENT:
Cooking in camp requires minimal investment. A small light steel fry pan, a boiler, utensils, and a clean rag is all that is required.
PACKAGING:
Packaging is essential to creating and maintaining an impression. Simple white muslin bags are essential. These allow for separation of foods from each other and from other items in your haversack. Cheese cloth is an excellent wrapping for your meats prior to placing them in a muslin bag. Simple brown wrapping paper is another good wrapper secured by twine. All foods should be removed from their modern wrappers. Hard fruits and vegetables can be placed in the haversack without any wrapping.
TREATS:
Soldiers frequently received packages from home or purchased items from sutlers. Items like these include canned sardines and oysters, gingersnap and molasses cookies, molasses syrup, meat pies, and rock candy. Sugar was frequently issued with coffee but was also purchased from sutlers. Berries, eggs, small game, and alcohol were all items found through foraging and were found in camps but would be impossible to transport. Other common treats were goober peas (shelled peanuts), and cheeses.
QUANTITIES:
Amounts vary but the standard marching issue was:
meats - 12 oz. salt pork or bacon, or 20 oz. fresh or salted beef. 1
hard tack (8 - 10), 3" by 3" by 1/2" crackers. 1
coffee - 1/2 lb. of beans with sugar.
salt - 1/8 lb.1 Hardtack & Coffee, pg. 111-3.
HOW TO:
It is generally easier to prepare a meal with a pard. Use one boiler to get some coffee going and the other to boil rice, vegetables, or whatever. Use both fry pans to cook the meat and vegetables. After a little practice, you'll find that all of this including clean-up will take less than 1/2 an hour.
TIPS:
Breakfast is your key meal. The day's heat is at its lowest and your freshness is at a peak. Lunch is a good time to nibble on hard tack and cheese with some fresh fruits or vegetables. Dinner can generally be cooked leisurely.
Being in the company streets, cooking with your pards, and chatting over a boiler of coffee can bring you many hours of enjoyment, a good "feel" and add to the ambiance of any event. Enjoy yourself and do it right.
The principle staples of the Union Army were salt pork, hardtack, coffee, and salt. Additions to this menu which are acceptable include slab bacon, venison or any game, beef, hard breads, rice and cornmeal. Vegetables and fruits are allowed but should be aligned either with the season or be one that could be stored for long periods in a fruit cellar. Examples of these are: potatoes, sweet potatoes, onions, carrots, apples, dried apples, and white beans.
PREPARATION:
Meats were generally sliced and fried. Some prefer to load slices onto the ram-rod creating a shish-ka-bob and thereby eliminating some of the fat from the meat. Oils from the meats is used for frying vegetables and hardtack (skilly-gallee), mixing with cornmeal (sloosh) for frying or baking, and to season the pan. Vegetables were either boiled or fried. Any combination of meats, rice, and vegetables mixed together make for a good meal.
EQUIPMENT:
Cooking in camp requires minimal investment. A small light steel fry pan, a boiler, utensils, and a clean rag is all that is required.
PACKAGING:
Packaging is essential to creating and maintaining an impression. Simple white muslin bags are essential. These allow for separation of foods from each other and from other items in your haversack. Cheese cloth is an excellent wrapping for your meats prior to placing them in a muslin bag. Simple brown wrapping paper is another good wrapper secured by twine. All foods should be removed from their modern wrappers. Hard fruits and vegetables can be placed in the haversack without any wrapping.
TREATS:
Soldiers frequently received packages from home or purchased items from sutlers. Items like these include canned sardines and oysters, gingersnap and molasses cookies, molasses syrup, meat pies, and rock candy. Sugar was frequently issued with coffee but was also purchased from sutlers. Berries, eggs, small game, and alcohol were all items found through foraging and were found in camps but would be impossible to transport. Other common treats were goober peas (shelled peanuts), and cheeses.
QUANTITIES:
Amounts vary but the standard marching issue was:
meats - 12 oz. salt pork or bacon, or 20 oz. fresh or salted beef. 1
hard tack (8 - 10), 3" by 3" by 1/2" crackers. 1
coffee - 1/2 lb. of beans with sugar.
salt - 1/8 lb.1 Hardtack & Coffee, pg. 111-3.
HOW TO:
It is generally easier to prepare a meal with a pard. Use one boiler to get some coffee going and the other to boil rice, vegetables, or whatever. Use both fry pans to cook the meat and vegetables. After a little practice, you'll find that all of this including clean-up will take less than 1/2 an hour.
TIPS:
Breakfast is your key meal. The day's heat is at its lowest and your freshness is at a peak. Lunch is a good time to nibble on hard tack and cheese with some fresh fruits or vegetables. Dinner can generally be cooked leisurely.
- Freeze your meats and keep them stored out of the sun. Spoilage has not been a problem.
- If you can't stand cooking; substitute beef jerky for meats, hard rolls for hardtack.
- Modern canned goods are minimally acceptable but you must remove all labels.
- Avoid alcohol during the day. Public drunkeness is not acceptable at any time.
- If you choose to purchase meals at events, do not bring modern cups, plates, and utensils into the camp. One styrofoam cup can ruin an atmosphere.
Being in the company streets, cooking with your pards, and chatting over a boiler of coffee can bring you many hours of enjoyment, a good "feel" and add to the ambiance of any event. Enjoy yourself and do it right.