Doughnuts II

Preheat lard to 370 degrees F.


4 cups all-purpose flour
1 1/2 teaspoons salt
1 3/4 teaspoons baking soda
1 3/4 teaspoons cream of tartar
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
1/2 tablespoon unsalted butter
1 cup sugar
1 cup buttermilk
1 large egg, well beaten
Lard for frying

Put the flour in a shallow pan. Whisk in salt, soda, cream of tartar, and spices. Work in butter with tips of fingers. Next, add sugar and egg well beaten. Last, add the buttermilk. Stir thoroughly and toss on board thickly dredged with flour. Knead slightly, using more flour if necessary. 

Pat and roll out the dough to 1/4 inch thick. Shape and fry in a large Dutch oven at 370 degrees . Drain on a cloth napkin. Buttermilk doughnuts are turned as soon as they come to the top of the fat and frequently afterwards with a slotted spoon.

Sprinkle with cinnamon.

This recipe is in History Lover's Cookbook.

Mint Julep

Silver or pewter Mint Julep cup, chilled


1 tablespoon sugar
2 teaspoons water
5 large fresh mint leaves
Crushed ice (which wouldn't be appropriate for nineteenth-century)
2 jiggers good Kentucky bourbon
1 sprig of mint for garnish

Muddle or mash the sugar, water, and 5 mint leaves in the bottom of the chilled Mint Julep cup. Fill the cup with crushed ice. When from forms on the outside, slowly pour in the bourbon, being careful not to let the bourbon touch the sides of the cup; then stir. Garnish with fresh mint sprigs. Serve immediately. Hold the cup by the bottom and top rim. Enjoy!

This recipe is in History Lover's Cookbook.

Raspberry Shrub


4 cups fresh ripe raspberries (about 2 pints)
2 cups cider vinegar
2 cups sugar
Cold Water
Sprig of fresh mint for garnish (optional)

Add the fresh raspberries to a large glass bowl or glass pitcher. Pour the cider vinegar over the raspberries. Cover the raspberry mixture tightly and refrigerate 3-4 days.

Strain the raspberry mixture into a medium saucepan; press the raspberries with the backside of a wooden spoon to release the fruit liquor.

Place a fine strainer over a bowl and strain the raspberry mixture; discard the fruit flesh. Pour the raspberry liquid back into the pan and stir in the sugar. Boil 2-3 minutes. Remove the raspberry liquid from the heat and cool. Store in a covered container.

Mix 1/4 cup raspberry concentrate with 1 cup very cold water. Place into a clear glass. Garnish with a fresh mint sprig and a few raspberries.

Note: For a modern version: add crushed ice. 

This recipe is from History Lover's Cookbook.

Hot Apple Toddy

Preheat oven to 375 degrees F.


1 medium nice baking apple
1/4 cup hot water for baking dish
2 ounces hot water for heat-safe mug
1 tablespoon sugar
2 ounces Apple Jack
Freshly grated nutmeg for garnish

Directions for baking apple

Wash apple and place in a small baking dish with the 1/4 cup water. Bake in the preheated oven for approximately 50 minutes or until tender. Remove the dish from the oven and peel and core the baked apple.

Directions for Hot Apple Toddy

Place the baked peeled and cored apple in the bottom of a heat-safe mug or glass. Sprinkle the sugar over the apple. Pour the Apple Jack over the apple sugar mix. Next, add the hot water and garnish with freshly grated nutmeg.

Tidbit: Hot Apple Toddy was one of George A. Custer's favorite drinks.

This recipe is from History Lover's Cookbook.

Fried Parsnips


6 parsnips (washed, peeled, and quartered lengthwise)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/4 cup unsalted butter, melted
1/4 cup lard, melted

Place the parsnips in a large saucepan with just enough water to cover the. Boil the parsnips for 10 minutes or until tender in the center. Drain and pat dry.

Melt the butter and lard over medium heat being careful not to burn it.

In a large pie pan combine the flour, salt and pepper. Dip the parsnips in the heated butter and lard mixture and then dip a few at a time in the flour mixture.

Heat the remaining butter and lard on medium-high. When it begins to sizzle, add the buttered floured parsnips. Fry the parsnips until a golden brown on all sides turning occasionally. Serve hot. I enjoyed the fried parsnips as much as potatoes.

This recipe is in History Lover's Cookbook.

Spinach, Kale, and Mushroom Casserole

Preheat oven to 400 degrees F.
Serves: 4


1/2 pound deep green kale, large veins and stems removed
1 (6 ounce) packages fresh baby spinach
2 small peeled and finely sliced shallots
2 cloves garlic, chopped fine
10 pieces (12 ounces) uncured bacon, cooked and drained on paper towel
1 (16 ounce) container white mushrooms, thinly sliced
2 tablespoons extra virgin olive oil
1 teaspoon fresh lemon juice
5 ounces grated Swiss cheese or shredded
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground nutmeg

Cook bacon in a large pan until it is light and crispy, remove to a plate lined with paper towels. Drain the bacon fat from the pa. Add the olive oil and heat the pan to medium. Place the mushrooms in the drained pan with the olive oil and cook until lightly browned, about 10 minutes. Stir in the shallots and garlic, cook on medium for another 6 minutes. Add the kale to the pan. Season with salt and pepper. Cook the ingredients until the kale begins to wilt. Add the spinach, cover and cook until tender. Drain excess moisture and then crumble the bacon over the mixture and stir. Add the nutmeg and lemon juice.

Place the spinach kale mixture in an 8 x 8 inch baking dish sprayed with organic cooking spray. Bake in a preheated 400 degree oven for approximately 20-25 minutes. Top with the cheese and bake for about 5-7 minutes longer or until the cheese is melted.

History Lover’s Cookbook

History Lover's Cookbook is available on Kindle, in full-color paperback, black and white paperback, and on Audible. Read excerpts from Foreword Clarion Reviews below.

"History Lover's Cookbook, by Roxe Anne Peacock, reflects the author's passion for history and cooking. The book offers a breezy overview of Civil War history and is a good resource for adventurous cooks who want to learn more about period cooking techniques and foods. It is organized chronologically, from the fall of Fort Sumter in 1861 to General Robert E. Lee's surrender at Appomattox in 1865. Peacock summarizes military and political actions, punctuated by interesting anecdotes about historical characters, paragraphs about food and social history, and recipes to make at home or at the campfire, inspired by nineteenth-century cooks."--Foreword Clarion Reviews

"There's an endearing personal flavor throughout this volume, which was designed by the author's daughter and features many stories about the early military career of George Armstrong Custer, since the author's husband portrays him in a historical troupe. Peacock's family has long been involved in Civil War reenactment, a tradition that extends now to the grandchildren. The author also does an excellent job of pointing out how cooking techniques, medical care, and social mores differ from the Civil War to the present day."--Foreword Clarion Reviews

"Even with the flaws, History Lover's Cookbook could appeal to a variety of readers interested in American military and social history and in historical cookbooks. It is an inviting way to introduce Civil War and nineteenth-century social history to young adults and is an excellent resource for educators looking for project ideas to help reinforce historical facts and themes."--Foreword Clarion Reviews

This site will have the author's fictionand non-fiction cookbooks for sale at a lower price than online. There will be updates on book signings, recipes, and food tips.