March 3, 2017

Civil War Era Bubble and Squeak


Bubble and Squeak was a popular, economic meal using up leftovers. The name comes from the sound the cabbage makes while cooking.  It was often served with a side of sausages or other meat or mashed potatoes. It was sometimes referenced as an Irish dish although there are recipes for it, and references to it, in British, Scottish and American books. It's origin is British although the dish is similar to Irish Colcannon.

There were many recipes for it in the early 1800s but by the 1860s it was ubiquitous enough of a dish that publications refer to it as if it was commonplace. Godey's Lady's Book published a recipe in 1862 for Buttered Cabbage "Boil the cabage with a quantity of onions, then chop them together, season with pepper and salt, and fry them in butter. It is rather a homely, but savory dish, and frequently used either with fried sausages laid over it or as an accompaniment to roast beef, and forms part of bubble and squeak."

James M. Sanderson listed a recipe for Bubble and Squeak in his Camp Fires and Camp Cooking, or; Culinary Hints for the Soldier, a book intended for Union soldiers

This is an old and favorite mode of getting rid of bits of corned beef among good housewives at home and can be advantageously introduced into camp. Any pieces of cold corned or salt beef that may be on hand should be cut into slices and sprinkled with pepper; then put them in a pan, with a little grease or fat, and fry them slightly. Boil some cabbage, and squeeze it quite dry; then cut it up very fine, and serve a piece of beef with a spoonful of cabbage, first seasoning it with pepper, salt, and vinegar.

Ingredients:

- 1/2 head of Cabbage (endive, or savoy recommended)
- Leftover Beef, sliced (steak or salt beef)
- 1 Onion
- 1 Carrot
- 1 Tablespoon Butter
- Salt and Pepper

Instructions:

Wash and chop the cabbage, onion and carrot. In a medium pot, boil the vegetable mixture until soft. Drain. Put a pat of butter in a skillet on medium heat and fry the cabbage, onion, carrot and meat until the edges are slightly browned. Salt and pepper to taste. Serve with mashed potatoes and sausages.

Civil War Recipes Bubble and Squeak 1860s


Civil War Recipes Bubble and Squeak 1860s


Civil War Recipes Bubble and Squeak 1860s

Civil War Recipes Bubble and Squeak 1860s
Civil War Recipes Bubble and Squeak 1860s

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