"[This book] looks at what soldiers ate during the Civil War, where they got it, how they prepared it, and what they thought of it. Leavened with first-person accounts of finding and preparing food, [it] includes more than two hundred recipes drawn from soldier's letters and diaries and from the few cookery guides furnished them by their governments. The recipes are adapted with instructions for modern preparation that allow readers to recreate the distinctive flavors and aromas of the Civil War"--Page 4 of cover.

Originally published: Mechanicsburg, Pa. : Stackpole Books, c2003.

Skim, simmer, and scour -- Every fellow for himself -- Hard crackers, come again no more -- Visions of fat and savory beef steaks -- The great trouble about hospitals -- Getting in a pickle -- How strange a thing it is to be hungry -- The "irrepressible" turkey -- Recipes: Breads, biscuits, and yeast; soups; stews and hashes; meats; fish and fowl; vegetables; sauces; desserts; beverages.