Civil War-Era Foods You Can Still Make And Enjoy Today

You know what’s fascinating? Some of the foods people ate during the Civil War era are still downright delicious today. Sure, we’ve got modern conveniences like refrigerators and microwaves, but there’s something deeply satisfying about cooking a meal the way our ancestors did—simple, hearty, and packed with flavor.

And here’s the kicker: many of these recipes are surprisingly easy to make. No fancy gadgets, no obscure ingredients—just good, honest food. Whether you’re a history buff, a survivalist, or just someone who loves a solid meal, these Civil War-era dishes deserve a spot in your kitchen.

Surviving Scarcity: How Civil War-Era Americans Endured Hunger with Ingenuity

The Civil War wasn’t just fought with rifles and cannons—it was fought in the hollow ache of empty stomachs, in the desperate scramble to turn meager scraps into something resembling a meal. While history books focus on battles and generals, the quieter struggle happened in camp kitchens and farmhouse pantries, where hunger was as relentless as any enemy army.

Food shortages didn’t discriminate. Union soldiers, despite better supply lines, often found their promised rations reduced to moldy hardtack and stringy salt pork. Confederate troops fared worse—blockades choked off imports, leaving them to subsist on whatever could be scraped from the land. And civilians? They faced skyrocketing prices, looted fields, and the heartbreak of watching their children go hungry.

Yet in that desperation, something remarkable happened. People didn’t just endure—they invented. They transformed scarcity into survival, creating Civil War era foods that were born of necessity but sustained a nation.

Take pea bread, for instance. When wheat flour became impossible to find in the South, cooks took to grinding dried peas or beans into a coarse powder, mixing it with whatever grain they could scrounge. The result was a dense, earthy loaf that sat heavy in the stomach but kept starvation at bay. Soldiers joked it could double as ammunition, but when the alternative was nothing at all, even the most unappetizing bread became precious.

Coffee, that essential comfort, disappeared from Confederate camps entirely. In its place came bitter brews made from roasted acorns, burnt corn, or chicory root—a practice that endured long after the war, especially in New Orleans where chicory coffee remains a cultural staple. There’s something poignant about imagining a homesick soldier sipping acorn “coffee” by the fire, pretending for just a moment that it tasted like the real thing from home.

Then there were the improvised stews—affectionately (or sarcastically) called “slosh” or “skillygalee” by soldiers. These were less recipes than acts of culinary desperation: crumbled hardtack, a few scraps of salt pork, maybe some foraged greens if they were lucky, all boiled into a murky broth. One Union soldier described it as “a cross between soup and glue,” but when marching fifteen miles a day, even glue could mean the difference between collapse and survival.

Perhaps the most telling dishes were the mock foods—desperate attempts to recreate normalcy. Southern housewives made “apple pie” from crackers and vinegar when fruit was nonexistent. “Mock oysters” appeared, fashioned from seasoned cornmeal patties fried in grease. These weren’t just meals; they were acts of defiance, a way to say that even in deprivation, some semblance of dignity could be preserved.

What’s striking isn’t just the ingenuity, but the sheer resilience behind these foods. When the Union blockade made salt prohibitively expensive, Southerners dug up smokehouse floors to reclaim salt from dirt. When meat ran out, they learned which weeds could be boiled into edibility. Every meal became a calculation, every bite a small victory.

There’s a lesson in that for our modern world of plenty. These Civil War era foods remind us that hunger sharpens creativity, that necessity can birth enduring traditions (like chicory coffee or hoecakes), and above all, that sharing a meal—no matter how humble—remains one of humanity’s most fundamental acts of community.

Civil War Era Foods

The Civil War forced Americans to get creative in the kitchen, transforming humble ingredients into survival foods that sustained soldiers and civilians alike. These Civil War-era foods tell a story of resilience and ingenuity – and many still hold up as delicious, practical recipes today. Let’s explore five authentic dishes you can recreate in your modern kitchen.

1. Confederate Cornbread (Hoecakes)

When wheat flour became scarce in the South, cornmeal became the backbone of Southern cooking. Soldiers cooked these simple cakes on shovels or flat rocks over campfires, giving them the name “hoecakes.”

Modern Adaptation:

• 2 cups stone-ground cornmeal
• 1 tsp salt
• 1 tbsp bacon drippings or butter
• 1 1/4 cups boiling water

Mix cornmeal and salt in a bowl. Stir in boiling water until a thick batter forms. Heat bacon drippings in a cast iron skillet over medium heat. Drop batter by 1/4 cup portions, flattening slightly. Cook 3-4 minutes per side until golden brown. Serve with butter and molasses for an authentic Civil War-era breakfast.

2. Union Soldier’s Skillygalee

This campfire stew was the ultimate “throw whatever you have” meal for Northern troops. The name likely comes from the Scottish word “skilly,” meaning thin soup or gruel.

Modern Interpretation:

• 4 cups water
• 1 cup crumbled hardtack or saltine crackers
• 1/2 lb salt pork or bacon, diced
• 1 onion, chopped
• 2 cups wild greens (dandelion, purslane, or spinach)

Render salt pork in a pot until crispy. Remove meat, leaving drippings. Sauté onions until soft. Add water and bring to a boil. Stir in crumbled hardtack and greens. Simmer 15 minutes until thickened. Return pork to pot. The result is a hearty, if humble, stew that sustained thousands of soldiers.

3. Southern Pea Bread

With wheat supplies cut off by blockades, Southern cooks turned to legumes to stretch their flour. This dense, protein-rich bread became a staple in Confederate households.

How to Make It:

• 1 cup dried black-eyed peas
• 1 cup cornmeal
• 1 tsp salt
• 1/2 tsp baking soda
• 1 cup buttermilk
• 1 tbsp lard or butter

Grind dried peas into flour using a food processor or mortar and pestle. Combine with cornmeal, salt and baking soda. Cut in lard, then stir in buttermilk to form a stiff dough. Press into a greased skillet and bake at 375°F for 25 minutes. The nutty flavor and crumbly texture make this Civil War-era food surprisingly tasty with butter or honey.

4. Civil War Coffee Substitute

When real coffee became unavailable, both soldiers and civilians developed clever alternatives using foraged ingredients.

Authentic Recipe:

• 1 cup acorns or chicory root
• 4 cups water

For acorn coffee: Shell acorns and roast at 300°F for 2 hours until dark brown. Grind coarsely. For chicory coffee: Chop dried chicory root and roast until fragrant. Simmer 1 tbsp grounds per cup of water for 5 minutes. Strain. While bitter compared to real coffee, these Civil War-era drinks provided warmth and comfort during lean times.

5. Confederate Appleless Pie

With fresh fruit scarce, Southern bakers created mock versions using pantry staples. This ingenious dessert proves Civil War-era foods could still satisfy a sweet tooth.

Modern Version:

• 2 cups crushed crackers (saltines or hardtack)
• 2 cups water
• 1 cup sugar
• 1/4 cup vinegar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Pie crust for top and bottom

Simmer crackers in water until mushy. Add sugar, vinegar and spices, cooking until thickened. Pour into pie crust, cover with top crust, and bake at 350°F for 30 minutes. The vinegar gives a surprising apple-like tang to this thrifty dessert that fooled many a Civil War-era family.

6. Salt Pork with Molasses Glaze

This simple yet flavorful dish was a campfire favorite among Union troops, combining preserved meat with a touch of sweetness to cut through the saltiness.

How to Prepare:

• 1 lb salt pork, sliced 1/4-inch thick
• 1/4 cup molasses
• 2 tbsp cider vinegar
• 1 tsp ground mustard
• 1/2 cup water

Soak salt pork in water for 2 hours to remove excess salt. Pat dry. Combine molasses, vinegar, and mustard in a bowl. In a cast iron skillet, brown pork slices on both sides. Pour molasses mixture over pork and add water. Simmer uncovered for 20 minutes until glaze thickens. This Civil War-era food perfectly balances salty and sweet flavors.

7. Confederate “Cush” (Meat Hash)

A thrifty way to stretch small amounts of meat, this hash was popular in Confederate camps and Southern homes alike.

Authentic Preparation:

• 1/2 lb cooked beef or pork, diced
• 2 cups cubed day-old cornbread
• 1 onion, chopped
• 2 tbsp bacon grease
• 1 cup broth or water
• Salt and pepper to taste

Heat bacon grease in a skillet and sauté onions until soft. Add meat and cornbread, stirring to combine. Pour in broth and simmer for 10 minutes until liquid is absorbed. Season with salt and pepper. This hearty Civil War-era dish transforms simple leftovers into a satisfying meal.

8. Hardtack Pudding

Soldiers found creative ways to make their rock-hard rations more palatable, including this surprisingly tasty dessert.

Modern Adaptation:

• 6 pieces hardtack, broken into chunks
• 2 cups milk
• 2 eggs, beaten
• 1/4 cup sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tbsp butter

Soak hardtack in milk for 1 hour until softened. Mix in eggs, sugar, and spices. Pour into a greased baking dish and dot with butter. Bake at 350°F for 30 minutes until set. This Civil War-era food proves even the most basic ingredients can become comfort food.

9. Southern Sorghum Syrup Biscuits

With sugar scarce in the Confederacy, sorghum syrup became a popular sweetener and found its way into many baked goods.

Traditional Recipe:

• 2 cups flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup lard or butter
• 3/4 cup milk
• 1/4 cup sorghum syrup

Mix dry ingredients and cut in lard until crumbly. Stir in milk and sorghum just until combined. Drop by spoonfuls onto a greased pan and bake at 425°F for 12-15 minutes. These slightly sweet Civil War-era biscuits were a rare treat during lean times.

10. Union Soldier’s “Lobscouse” Stew

This hearty one-pot meal was popular among Northern troops, combining available rations into a filling stew.

Camp-Style Preparation:

• 1/2 lb salt beef, diced and soaked
• 2 potatoes, diced
• 1 onion, chopped
• 2 carrots, sliced
• 4 cups water
• 1 cup crumbled hardtack
• Salt and pepper to taste

Simmer soaked salt beef in water for 30 minutes. Add vegetables and cook until tender. Stir in hardtack and simmer 10 more minutes. Season to taste. This versatile Civil War-era food could be adapted with whatever ingredients were available.

Why These Recipes Still Matter

There’s something grounding about cooking the way people did 160 years ago. No instant meals, no takeout—just real, slow food. And in a world where we’re bombarded with processed options, that’s a rare thing.

Plus, knowing how to make simple, shelf-stable food is a useful skill. Whether you’re prepping for a power outage or just want a taste of the past, these Civil War-era dishes deliver.

So, what do you say? Ready to fire up the stove and eat like it’s 1863?

Suggested resources for preppers:

How to find Food in any Environment

The #1 food of Americans during the Great Depression

Survival Foods of the Native Americans

If you see this plant when foraging, don’t touch it!