Most cookbooks of the civil war period had entire sections devoted to cooking for the sick and invalid. Sadly, it was an all too common status in the years of the war, and long afterwards. Also included in the category would be those who, while otherwise healthy, had lost or damaged teeth and consequent difficulty chewing hard foods. Here is a rumbled egg recipe from the Godey’s Lady’s Book magazine.
Ingredients:
3 eggs
2 oz. butter
1 tsp. cream or milk
Buttered toast
Beat up three eggs with two ounces of fresh butter, or well-washed salt butter; add a teaspoonful of cream or new milk. Put all in a saucepan and keep stirring it over the fire for nearly five minutes, until it rises up like a soufflé, when it should be immediately dished on buttered toast.
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