Civil War Desserts

Confederate Apple Pie Without The Apples

1 ¾ cups of water
2 cups of sugar
2 tablespoons cream of tarter
2 tablespoons lemon juice
Grated zest of one lemon
Pie pastry x 2
1 ¾ cups crumbled soda crackers
½ teaspoon cinnamon
2 tablespoons butter, finely diced
Combine water, sugar, and cream of tarter and bring to boil.
Simmer for 15 minutes.
Add lemon juice and lemon zest.
Allow the mixture to cool.
Line a 9-inch pie pan with pastry.
Place crumbled soda crackers in atop the pastry.
Pour the cooled liquid over the crackers.
Dust cinnamon and diced butter over the top.
Place a top crust over the pie, crimping the edges and making several holes in it with a fork.
Bake at 425 degrees for 30-35 minutes.

Lincoln Cake
2 eggs
2 cups sugar
½ cup softened butter
1 cup milk
3 cups flour
1 teaspoon cream of tarter
½ teaspoon soda
1 teaspoon lemon extract
Beat the 2 eggs.
Add sugar, softened butter, and milk.
Gradually add the flour, cream of tartar, soda, and lemon extract.
Stir until the batter is creamy.
Pour into a greased cake pan.
Bake at 375 degrees for 45 minutes or until done.

Kentucky Sweet Cookies
1 pound cubed butter
3 pounds flour
1 pound powdered sugar
1 teaspoon powdered nutmeg
1/3 cup wine
¼ cup brandy
1 teaspoon baking powder
A few spoonfuls of boiling water
Rub butter into flour.
Dust in powdered sugar and nutmeg.
Stir in wine and brandy.
Dissolved baking powder into a few spoonfuls of baking powder. Add to mixture.
Add as much buttermilk as will make the dough firm.
Knead well.
Roll out dough until it ½ inch thick.
Cut into small cookie size disks.
Place on a baking sheet and bake at 400 degrees for 15 minutes or until well browned.

Source: William C. Davis, A Taste for War: The Culinary History of the Blue and the Gray (Stackpole Books, 2003).

Image Credit: Harper’s Weekly, November 2, 1861

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