A Taste of Tradition

Few dishes capture the heart of home cooking quite like Chicken and Dumplings. One recipe featured in the 2003 Blue Flame Favorites cookbook published by Oklahoma Natural Gas Company, this recipe is more than just comfort food—it’s a reflection of the state’s culinary heritage. The cookbook itself was a celebration of decades of family recipes, passed down and perfected in kitchens warmed by natural gas stoves.

Chicken and Dumplings stand out as a quintessential example of that tradition: simple, hearty ingredients transformed into a meal that brings people together around the table. With tender chicken, rich broth, and pillowy dumplings, it embodies the kind of homegrown flavor that Blue Flame Favorites sought to preserve. Cooking it today isn’t just about following a recipe—it’s about keeping alive a piece of food history.

I didn’t grow up in Oklahoma but this is exactly how my mom would make chicken and dumplings. The recipe is so simple and easy. A nice bowl of chicken and dumplings with some coarse ground black pepper sprinkled on top… mmmmmm!

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While writing this post I did a little digging to see just how far back in history this recipe would go. It was defiantly a favorite during the 1860s though stewing meats was the most popular and practical form of cooking. Cooked meats with a crust covering them similar to a pot pie was one recipe I found from the 1700’s. Small game birds would be wrapped in a dough paste and stewed until done. Another recipe I found was for beef and dumplings. I can’t say that I’ve tried that recipe or even heard of it before now.

I did discover an interesting newspaper article from the Journal and Courier Newspaper of Lafayette, Indiana published Monday, March 17, 1862. In February of 1862 confederate secessionists were taken prisoner after the battle of Fort Donelson in Stewart County, Tennessee. Letters to and from prisoners were read prior to delivery to make sure that no one was sharing military secrets or spreading bad words about the Northerners. In the article it stated that most letters from prisoners shared news of being fed, and clothed. The Union adjunct even mentioned having to enlist help due to the amount of letters coming to and from the soldiers being held. The date on this letter was prior to the battle itself though we could theorize that Nute survived and was prisoner until the end of the war. Nute has a wife who was desperately missing him. Going by the date of the letter it was sent prior to the battle. The wife is concerned about Nute being sick and she shares information on how to improve his meal of beef by making something similar to chicken and dumplings. During the Civil War soldiers were provided rations of food with one portion being beef. I doubt it was fresh, and was most likely smoked or dried.

🕵️ What We Know

• The letter was dated January 23, 1862, just weeks before the Battle of Fort Donelson (Feb 11–16, 1862).
• It was written from Salem, Tennessee, a small community in Rutherford County.
• The wifes tone and domestic advice suggest “Nute” was a Confederate soldier stationed near Fort Donelson.
• “Nute” is likely a nickname—possibly short for Newton, Nuteal, or even Nathaniel. Nicknames were common in Civil War correspondence.