camp+life-+food+of+the+civil+war


 * Topic: **** Civil War Food/The harsh camp conditions. **


 * Focus: **** How they did not get enough and didn’t have proper nutrition. **


 * Reason for choice: **** Because it seemed interesting to me what types of food that they ate and that they were served so little when they were risking there lives for our country. **
 * What's your point? ( [|Thesis] ):** Why were the men and woman of the civil war not treated right in the war camps/not given enough food when they were risking there life for other people of their country for the war.

http://www.rootsweb.ancestry.com/~kylawren/LCM_CW_Diseases.htm http://www.civilwarhome.com/camplife.htm
 * What are four various secondary sources you have found before your research?**
 * 1) ** []
 * 2) **__ http://historiccamdencounty.com/ccnews112.shtml __
 * 3) **__ [] __
 * 4) [] **
 * What are two primary sources you have found to help your research? **
 * []**


 * What four reasons do you have that will back up your point? **


 * 1)** horrible living conditions.


 * 2)** the food they ate.


 * 3)** disease and death.


 * 4**) loneliness and depression.

"If there is any place on god's earth where wickedness stalketh abroad daylight is in the army" - confederate soldier.
 * What is your first reason and three to five facts to support it? **


 * What can you conclude from these facts?**


 * Sources:**


 * What are your second reason and three to five facts to support it? **


 * What can you conclude from these facts?

Sources**


 * What is your third reason and three to five facts to support it? **


 * What can you conclude from these facts?

Sources**


 * What is your fourth reason and three to five facts to support it? **


 * What can you conclude from these facts?

Sources**


 * Based on your research, what conclusions would you make and how does your research connect to your life? **


 * Ideas on how you are going to present? Involve the class? Be exciting? Interesting? Wow? Huh? Ahhh?**

** Recipes ** // 2 cups of flour // // 1/2 to 3/4 cup water // // 6 pinches of salt // // 1 tablespoon of shortening (optional) // // Mix all the ingredients into a batter and press onto a cookie sheet to a thickness of ½ inch Bake in a preheated oven at 400°F (205°C) for one hour. // // Remove from oven, cut dough into 3-inch squares, and punch four rows of holes, four holes per row into the dough (a fork works nicely). // // Flip the crackers and return to the oven for another half hour. // //Makes 1 large or 3 small loaves // //1 3/4 cups all-purpose unbleached flour 1 teaspoon baking soda 1 tablespoon ground ginger 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon salt (can be omitted if using salted butter) 1 stick (8 tablespoons) butter 1 egg 1/2 cup brown sugar 1 cup molasses 1/2 cup warm water 3 tablespoons crystallized ginger, 1/2 cup raisins or other dried fruit (optional) // //Preheat oven to 350. // //Combine the butter, egg, brown sugar, and molasses in a bowl and stir until combined. Mix in the dry ingredients then add hot water and stir until just combined. // //Pour batter into greased baking pans. Bake until a toothpick inserted into the center comes out clean, between 30 and 50 minutes. Remove from the oven and let cool for at least 10 minutes before removing from the pan. //  // 1/2 c. butter 1/4 c. shortening 1 1/2 c. white sugar 1/2 c. brown sugar 2 eggs 1 1/2 tsp. vanilla 2 c. applesauce 4 1/2 c. flour 2 tsp. baking soda 1 1/2 tsp. cinnamon 1/2 tsp. cloves 1/4 tsp. nutmeg 1/2 tsp. salt raisins (optional) // // chopped nuts (optional) // // Mix together and drop by teaspoonfuls onto a greased cookie sheet. // // Bake at 350°F for 8 to 10 minutes. // // Makes about 5 dozen. // //10 ounces (290 gr) ScharffenBerger bittersweet or semisweet chocolate, coarsely chopped 7 ounces (200 gr) butter, salted or unsalted, cut into pieces 5 large eggs, at room temperature 1 cup (200 gr) sugar // // Preheat the oven to 350F (175 C). // //1. Butter a 9-inch (23 cm) springform pan* and dust it with cocoa powder, tapping out any excess. If you suspect your springform pan isn't 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim. // //2. Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth. Remove from heat. // //3. In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth. // //4. Pour the batter into the prepared springform pan and cover the top of the pan snugly with a sheet of foil. Put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan. // //Bake for 1 hour and 15 minutes. // //You'll know the cake is done when it feels just set, like quivering chocolate pudding. If you gently touch the center, your finger should come away clean. // //5. Lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack. // //Serve thin wedges of this very rich cake at room temperature, with creme anglaise, ice cream, or whipped cream. // //<span style="font-size: 14pt; color: rgb(32, 33, 34); font-family: 'Californian FB';"> Storage: This Chocolate Idiot Cake can be wrapped and chilled in the refrigerator for 3-5 days. // <span style="font-size: 14pt; color: rgb(32, 33, 34); font-family: 'Californian FB';"> //<span style="font-size: 14pt; color: rgb(51, 51, 51); font-family: 'Californian FB';">1.<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;"> ////<span style="font-size: 14pt; color: rgb(51, 51, 51); font-family: 'Californian FB';">Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners. // //<span style="font-size: 14pt; color: rgb(51, 51, 51); font-family: 'Californian FB';">2.<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;"> ////<span style="font-size: 14pt; color: rgb(51, 51, 51); font-family: 'Californian FB';">In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups. // //<span style="font-size: 14pt; color: rgb(51, 51, 51); font-family: 'Californian FB';">3.<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;"> ////<span style="font-size: 14pt; color: rgb(51, 51, 51); font-family: 'Californian FB';">Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean. // <span style="font-size: 24pt; color: rgb(51, 51, 51); font-family: 'Edwardian Script ITC';"> 1 cup blanched almonds 1 cup unsalted butter (2 sticks) 2 cups granulated sugar 3 cups all-purpose flour 3 teaspoons baking powder 1 cup milk 6 eggs, separated (best when eggs are cold) 1 teaspoon vanilla extract Confectioners’ sugar
 * Hardtack- **
 * // Hard Tack Recipe //**
 * // Gingerbread- //**
 * Applesauce Cookies- **
 * // Idiots Cake- //**
 * //<span style="font-size: 24pt; color: rgb(32, 33, 34); font-family: 'Edwardian Script ITC';">Corn Muffins- //**
 * // 1 cup cornmeal //
 * // 1 cup all-purpose flour //
 * // 1/3 cup white sugar //
 * // 2 teaspoons baking powder //
 * // 1/2 teaspoon salt //
 * // 1 egg, beaten //
 * // 1/4 cup canola oil //
 * // 1 cup milk //
 * //<span style="font-size: 24pt; color: rgb(51, 51, 51); font-family: 'Edwardian Script ITC';">Lincoln //****//<span style="font-size: 24pt; color: rgb(51, 51, 51); font-family: 'Edwardian Script ITC';"> Cake- //**
 * //<span style="font-size: 14pt; color: rgb(51, 51, 51); line-height: 130%; font-family: 'Californian FB';">Ingredients //**//<span style="font-size: 14pt; color: rgb(51, 51, 51); line-height: 130%; font-family: 'Californian FB';">

Method Using a food processor or a spice grinder, pulverize almonds until they resemble coarse flour. // //<span style="font-size: 14pt; color: rgb(51, 51, 51); line-height: 130%; font-family: 'Californian FB';">Preheat oven to 350 degrees. Grease and flour a Bundt cake pan. // //<span style="font-size: 14pt; color: rgb(51, 51, 51); line-height: 130%; font-family: 'Californian FB';">With an electric beater or stand mixer, cream butter and sugar until light yellow in color and fluffy.

Sift flour and baking powder three times. (I don’t make a rule of this practice, but with three cups of flour, it seemed like a good idea to incorporate some air and help make this cake as light as possible. For an interesting explainer on sifting flour, <span style="color: rgb(12, 71, 144);">[|go here] .) Fold flour mix into creamed butter and sugar, alternating with milk, until well blended. Stir in almonds and beat well. // //<span style="font-size: 14pt; color: rgb(51, 51, 51); line-height: 130%; font-family: 'Californian FB';">In a separate bowl, beat egg whites until they have stiff, firm peaks. (Use egg yolks for another use – French toast, possibly?) Beaters must be washed and dried thoroughly before whipping egg whites or they will not stiffen properly. Fold egg whites gently into batter with a rubber spatula. Add vanilla extract. // //<span style="font-size: 14pt; color: rgb(51, 51, 51); line-height: 130%; font-family: 'Californian FB';">Pour batter into prepared pan and bake for one hour, or until a skewer inserted comes out clean. // //<span style="font-size: 14pt; color: rgb(51, 51, 51); line-height: 130%; font-family: 'Californian FB';">Cool for at least 20 minutes before inverting, then allow to completely cool before serving. //<span style="font-size: 14pt; color: rgb(51, 51, 51); line-height: 130%; font-family: 'Californian FB';">Sift confectioners’ sugar on top. Makes about 12 slices.

<span style="font-size: 24pt; color: rgb(32, 33, 34); font-family: 'Edwardian Script ITC';">

<span style="font-size: 14pt; color: rgb(204, 102, 255); font-family: 'Californian FB';">