During the Civil War (1861-1865) both Confederate and Union soldiers very often depended on African-American cooks on the battlefield. For example, in a March 1863 letter from Washington, D.C., H. W. Halleck, apparently a high-ranking member of the Northern strategic command, suggested ways to organize black troops in the field along the Mississippi River. He writes “certainly [they] can be used with advantage as laborers, teamsters, cooks, &c.” Southern armies also used the labor of slaves and free blacks to perform menial tasks like cooking. These “Negro servants,” as the Confederates called them, cleaned and cooked whatever soldiers caught, shot, and gathered as food. I came across an interesting source that talks about a Thanksgiving Day tradition that developed during the Civil War. It stated that every year a détente occurred just prior to Thanksgiving Day during which time Union and Confederate cooks, mostly likely African Americans, came together to agree on a “standard” Thanksgiving Day menu. Cooks from both camps collaborated to prepare among other dishes a “most imposing stuffed turkey, cranberry sauce, turnips, [and] pumpkin….” Today I want to share turkey and cranberry recipes and then turn to recipes for turnips and pumpkin thereafter.
http://www.womansday.com/Articles/Food/Recipes/13-261-Turkey-Recipes.html
Holiday Cranberry Recipes
http://www.womansday.com/Articles/Food/Recipes/15-Holiday-Cranberry-Recipes.html
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