4th North Carolina Infantry


(Ideas for recipes for camp or kitchen impressions)


Salt Pork and Rice

Soak salt pork in fresh water for several hours. Fry until brown then add water and rice and boil until water is gone.


Hishe Hash or Hell Fired Stew

Salt or fresh beef or pork cut into pieces with potatoes, tomatoes, and crackers seasoned with pepper, salt, and garlic -- stewed.



Pound crackers into fine pieces, mix with sugar, raising and water and boil in a tin cup.


Slap Jacks

Flour and water with salt mixed into a batter and fried.



For six servings you will need:

Cornmeal, 2 cups stone ground white or yellow

Salt, 1 tsp.

Drippings, 2 Tbsp.

Baking Soda, 1 tsp.

Molasses, 2 Tbsp.

Cultured Buttermilk, 1 cup

Bowl, baking sheet

In the bowl mix well the cornmeal, salt, and baking soda. Place drippings in the center. Stir molasses into cup boiling water, and pour the mixture on the drippings. Stir until drippings are melted and meal mixture becomes a paste. Stir in the buttermilk and mix well. Grease the baking sheet and pour the batter onto it, spreading it evenly by tilting the sheet or by pressing with a wet hand. Pre-heat oven to 400. Bake for 20-30 min., until dough surface is cracked and edges are browned. Remove from the pan before it cools.


Hasty Pudding or Cornmeal Mush

For six small servings you will need:

Salt, 1 tsp

Cornmeal, 1 cup stoneground yellow


Kettle, bowl

Bring 4 cups of water to a boil in a kettle and stir in the salt. Put the meal in the bowl so you can gather it up easily in your hand. Proceed stirring the water with a spoon in one hand and sprinkling in the meal with the other hand. When all the meal has been stirred in, reduce the heat and simmer for at least 1 hour, stirring every 10 minutes to prevent burning and to test thickness. The pudding is done when it looks like cooked oatmeal.


Fried Cornmeal Mush

Cornmeal mush is hasty pudding. Fried mush is hasty pudding that has been chilled, sliced, and fried in fat.

Last updated 2/6/2006