In 1855, Seyer wrote a list of easy recipes for soldiers in the field and the recipes were printed again for use by the Confederates at the beginning of the Civil War, 1861.
Here is the article and recipes in their entirety.
Practical Hints to Soldiers
The following is Seyer’s series of small recipes for a squad, outpost or picket of men, which may be increased in proportion of companies.
The following recipes were written in reply to a request, in January, 1855. Each recipe is for two men, but may be increased by adding to the proportions.
Camp Soup
Put half a pound of salt pork into a saucepan, two ounces of rice, two pints and a half of cold water, and, when boiling, let it simmer another hour, stirring once or twice; break in six ounces of biscuit; let it soak ten minutes; it is then ready; adding one teaspoonful of sugar and a quarter one of pepper, if handy.
Beef Soup
Proceed as above, boil an hour longer, adding a pint more water.
NOTE – Those who can obtain any of the following vegetables will find them a great improvement to the above soups:
Add four ounces of either onions, carrots, celery, turnips, leeks, greens, cabbage, or potatoes, previously well washed or peeled, or any of these mixed to make up four ounces, putting them in the pot with the meal.
I have used the green tops of leeks, and the leaves of celery, as well as the stem, and found that for stewing they are preferable to the white part for flavor.
The meat being generally salted with rock salt, it ought to be well scraped and washed or even scalded in hot water a few hours, if convenient; but it the last cannot be done, and the meat is therefore too salty, which would spoil the broth, parboil it for twenty minutes in water, before using for soup, taking care to throw the water away.
For fresh beef proceed, so far as the cooking goes, as for salt beef, adding a teaspoonful of salt to the water.
Pea Soup
Put in your pot half a pound of salt pork, half a pint of peas, three pints of water, one teaspoonful of sugar, a half one of pepper, four ounces of vegetables cut in slices, if to be had; boil gently two hours, or until the peas are tender, as some require boiling longer than others, and then serve them up.
For a regular canteen pan, triple the quantity.
Recipes for the Frying Pan
Those who are fortunate enough to possess a frying pan will find the following very useful.
Cut in small slices half a pound of solid meat, keeping the bones for soup; put your pan – which should be quite clean – on the fire; when hot through, add an ounce of fat; melt it and put on the meat; season with a half teaspoonful of salt; fry for ten minutes, stirring now and then; add a teaspoonful of flour; mix all well; add half a pint of water; let is simmer for fifteen minutes; pour over a biscuit previously soaked and serve.
The addition of a little pepper and sugar is an improvement, as is also a pinch of cayenne, curry powder, or spice; sauce and pickles used in small quantities would be relishing; these are articles which will keep for any length.
As fresh meat is not easily obtained, any of the cold meat may be dressed as above, omitting the salt, and only requires warming; or, for a change, boil the meat plainly, or with greens, or cabbage, or dumplings, as for beef; then the next day cut what is left into slices, say four ounces; put in the pan an ounce of fat; when very hot pour in the following:
Mix in a basin a tablespoonful of flour; moisten with water to form the consistency of thick melted butter, then pour it in the pan, letting it remain for one or two minutes, or until set; put in the meat, shake the pan to loosen it, turn it over, let it remain a few minutes longer, and serve.
To cook bacon chops, steak, slices of any kind of meat, salt or fresh sausages, black puddings, etc.: Make the pan very hot; having wiped it clean, add in fat, dripping, butter, or oil, about an ounce of either, put in the meat, turn three or four times, and season with salt and pepper. A few minutes will do it. If the meat is salt, it must be well soaked previously.
Source: American citizen. (Canton, Miss.), 20 July 1861.
