Cookery for the Sick-Room III – November 1862

During the Civil War years Godey’s Lady’s Book carefully avoided taking a position or even directly mentioning the war from an editorial position.

However, there were many patriotic songs published and other peripheral items. This set of Sick-Room Remedies was published during the height of the war in 1862.

  • RICE BLANCMANGE — Steep a tablespoonful of rice in half a pint of cold milk for seven or eight hours. If the milk dries up too much, more must be added, but it must be no more than sufficient to make the rice soft and moist. Boil half an hour. Any flavor, either of almonds, lemon-peel, cinnamon, or nutmeg, may be added. When the rice is entirely pulped, it must be put into a mould until cold, when it will turn out.
  • ISINGLASS BLANCMANGE — An ounce of isinglass dissolved in a pint of boiling milk, and flavored with bitter almonds, lemon-peel, etc., if boiled for some time together, will form an agreeable nutritious blancmange for a convalescent. When put into a mould, it should be stirred occasionally until it begins to stiffen.
  • SAVORY MEAT JELLY — Chop a knuckle of veal and a scrag of mutton, so that they may be placed one bone on another. Scrape and slice three carrots and two turnips, cut small one head of celery, butter the bottom of a stone jar or well-tinned saucepan. Lay in layers the meat and vegetables alternately, packing them closely together. Sprinkle over each a very little salt; cover the jar closely, and put it in a slow oven for half an hour; then open it and pour in as much hot water as will cover the ingredients; cover the jar again closely, quicken the oven, and let it remain in it for five hours. Strain the liquor away from the meat and vegetables; when cold, remove the fat from the surface and the sediment from the bottom: the jelly will then be ready for use. It will not keep long unless boiled up again about the second day.
  • GLOUCESTER JELLY — Dissolve one ounce of isinglass in half a pint of spring water; bruise and add to it half an ounce of nutmeg and half an ounce of cinnamon; let all simmer in a pipkin until the isinglass be perfectly dissolved; strain it off, and set in a cool place to jelly; cut it in pieces, add a bottle of port wine and the spice before boiled in it; sweeten it to taste, and let it simmer until the jelly be again dissolved, when it is ready for use. Half a wineglass may be taken at bedtime. Observe, the wine must not be simmered in a saucepan, but in an earthen vessel, put into a saucepan of cold water, and set over the fire to warm gradually.
  • CARROGEEN, OR IRISH MOSS JELLY — Wash and pick an ounce of this moss; boil it in a pint and a half of water for twenty minutes; strain it and pour into a basin to jelly. For invalids, and for children when weaned, it is an excellent food mixed with warm milk.
  • ARROWROOT JELLY — Put into a saucepan and boil together half a pint of water and one glass of sherry, or a tablespoonful of brandy, a little grated nutmeg, and fine sugar. When boiling, mix with them by degrees a dessertspoonful of arrowroot, previously rubbed smooth in a tablespoonful of cold water; boll all together for three minutes, and then pour it into glasses or small cups. If the invalid is not allowed to take wine, the jelly may be flavored with lemon or orange juice, or with the juice of any fruit which may be in season.
  • APPLE WATER — Slices of apple, and a little lemon-peel and sugar put into hot water, make a pleasant drink.


Collection: Godey’s Lady’s Book
Publication: Godey’s Lady’s Book
Date: November 1862
Title: Cookery for the Sick-Room
Location: Philadelphia, Pennsylvania

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