All week I’ve been searching my kitchen for a small cookbook I picked up during a trip to Gettysburg, PA, several years ago. It was an anniversary trip/delayed honeymoon for my husband and I, and we had a blast. I finally found it today.
We picked up the cookbook at the Historic Farnsworth House Inn in the heart of town. We ate dinner there, and then later took a ghost tour that included the story of Jeremy, the dead little boy that haunts the rooms at the small B&B. He likes electronics, the tour guide told us, and will often steal guests’ cellphones. You can trade him for the toys that are kept in the dressers of each room.
Jeremy didn’t die in the battle, per se, but rather was struck by a carriage outside the house and carried inside by the troops who occupied the residence.
This past week, the city commemorated the 150th anniversary of the great battle. My husband and I are going to settle in this weekend and watch “Gettysburg,” and I may cook up some of these recipes just to get us in the spirit (no pun intended, Jeremy).
Enjoy these Civil War-era recipes from “The Historic Farnsworth House Inn Cookbook.”
4 cups flour
3 cups sugar
8 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups milk
1 cup butter, melted
2 1/2 pounds peaches, fresh or frozen
Stir flour, powder, salt and sugar together in a large bowl. mxi well. Add milk and melted butter. Stir well. Add peaches. Pour into 9x12-baking pan. Bake at 350 degrees for 45 minutes until golden brown.
*The cookbook notes this recipe was easy to make, made from non-seasonal ingredients and could be taken a long distance without spoiling, hence making it suitable for feeding mourners at unexpected funerals.
2 1/2 cups raisins
2 cups water
1/2 cup light brown sugar, packed
1/2 cup sugar
3 tablespoons corn starch
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground all spice
1 pinch salt
1 tablespoon cider vinegar
3 tablespoons butter
2 9-inch pie crusts
Heat oven to 400 degrees. Place raisins and 2/3 cup water in a saucepan on medium heat and cook for 5 minutes. Combine spices, sugars, corn starch and salt in bowl. Add remaining water and stir constatnly. Add mixture to heating raisins. Cook and stir until mixture starts to bubble. Add vinegar and butter. Het until melted. Pour into shell and top with second crust. Pokeholes in crust. Bake for 25 minutes or until golden brown.