Peach fried pie, recipes below
During the Civil War (1861-1865) both Confederate and Union soldiers very often depended on African-American cooks on the battlefield. Northern army officers put free-born blacks and runaways into segregated regiments, paid them less than white soldiers, and fed them inferior food to that of white soldiers. A soldiers rations most often included coffee, sugar, a dried biscuit called hardtack, and salt or fresh pork or beef. They also might receive vinegar and dried fruit and vegetables as part of their rations. On rare occasion commissaries sent them fresh veggies like potatoes, onions, carrots, and turnips. With these food items African American camps cooks had to come up with meals that satisfied their regiments. Here is a recipe for fried pies, or crab lanterns as some called them, which I suspect were made during the war. On the battle field they would have been made with dried fruit and vinegar rations and lard and flour acquired by barter or gun point. They are shaped into fruit filled turnovers and would have been deep fried over a camp fire in a cast-iron skillet. Fried pies remained popular after the war because they traveled well and did not require refrigeration; that’s why I suspect they were special food during the civil war.
Detailed fried pie recipe with lots of photos:http://www.southernplate.com/2009/07/easy-fried-pies.html.
Green Tomato Mincemeat fried pie recipe:http://allrecipes.com/Recipe/Green-Tomato-Mincemeat-Fried-Pies/Detail.aspx.
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