If you'd like to cook along please register by Wednesday, March 3rd. 

Virtual program - Zoom link, along with ingredient list and recipe will be emailed week prior to the event.

(Please be sure to check your Junk or Spam folder if you do not see the Zoom link in your Inbox). 

Single pot cooking was the way to cook dinner over a campfire. It has always been the best method of feeding large families and large groups of people. Cast iron pots were hung over the fire and the rations that a soldier might be lucky enough to receive were thrown into the pot with water and foraged vegetables. The army gave cans of dried vegetables (carrots, onions and celery) that the men nicknamed "desecrated vegetables". Rations might include a pound of pork or beef (usually heavily salted), 10-12 hardtack crackers, coffee beans and salt, pepper and sugar. Union soldiers cooked in small groups called "messes" to try and get something palatable and with enough gravy or sauce to soften the hardtack. 

In the tradition of Civil War cast iron pot cooking, in this class we will make a delicious one pot stew using the instapot. The instapot will reduce cooking time, use less broth/water, make a tastier broth when done right and it will make a great dinner for winter nights when comfort food is craved. A discussion between Civil War Museum Curator Doug Damman and Civil War Historian and Veteran Reenactor Steve Acker about cooking techniques employed in the field by Union soldiers will also accompany the workshop.