With experience growing among the Confederate soldiers, personal modifications to the uniform became prevalent. The need for long boots, long coats, long sabers, buck gauntlets with long cuffs (gloves), and knapsacks filled with essentials soon went by the way-side.
The haversack remained, but very seldom held rations of appropriate proportion. Often rations, given as a three-day supply, only lasted for one sitting. Other items also fell off as unessential such as the canteen being replaced by a tin can, as it was easier to fill at a stream, or other source of water found along the way, and it could also be used to cook in. One of the staples made from rations the soldiers received were Johnnie Cakes. At times these were combined with salt pork to make Cush. (I have posted that recipe here.)
Picture and recipe courtesy of AmericanCivilwar.com
Confederate Johnnie Cakes:
- 2 cups Cornmeal
- 2/3 cup Milk
- 2 tbl. Vegetable OIl (they didn’t have this – authentic recipe used Bacon grease)
- 2 tsp. Baking Soda
- 1/2 tsp. Salt
Mix ingredients into a stiff batter and form eight biscuit sized “dodgers”. Bake on a lightly greased sheet at 350°F for 20 – 25 minutes or until golden brown. OR Spoon batter into hot cooking oil in frying pan over a low flame. Remove the corn dodgers and let cool on a paper towel, spread with a little butter or molasses.
The alternative (modern alternative) to the afore-mentioned methods is to bake them in muffin tin.
Doesn’t that picture make it look delicious? I wonder if that’s how it looked when the soldiers made it. 😛