7 Common Foods Eaten in the 13 Colonies - HISTORY - 0 views
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What people ate in colonial America largely depended on where they lived. Due to differences in climate, available natural resources and cultural heritage of the colonists themselves, the daily diet of a New Englander differed greatly from his counterparts in the Middle Colonies—New York, Pennsylvania, New Jersey and Delaware—and even more so from those in the South.
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Though regional, seasonal and other differences make it difficult to generalize about a typical colonial diet, the following seven foods and beverages are a small sample of what might have been found on many colonial tables.
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With its multicolored white, blue, red and brown hues, flint corn—also known as Indian corn—is one of the oldest varieties of corn. It was a staple food for Native Americans, who essentially saved the earliest colonists from starvation by teaching them how to plant the crop, when to harvest it and how to grind it into meal. Corn became a dietary staple across all 13 colonies, with cornmeal used in favorite recipes such as hasty pudding (corn boiled in milk) and johnnycakes, a fortifying and highly portable food similar to pancakes
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The Compleat Housewife would likely have been found in any well-to-do household in the late colonial era, when the mid-day “dinner” could consist of three courses, with multiple dishes per course.
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In an era long before refrigeration, popular methods of food preservation included drying, salting, smoking and brining, or some combination of these. Another method used to preserve meat was potting. This involved cooking the meat and packing it tightly into a jar, then covering it with butter, lard or tallow (beef fat) before capping it. Potting kept meat safe for weeks or even months; cooks would then open the pot and slice off pieces to serve for a meal.
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umble cookies—sometimes spelled “jumbal”—can be considered the ancestors of modern sugar cookies, though far less sweet. Recipes appeared in cookbooks in England as early as 1585, and the cookies became a popular staple in the colonies. “You will find recipes for jumble cookies by the thousands,” says Nahon; even Martha Washington was said to have her own.
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Black pepper’s antibacterial properties make it a good preservative, and this imported spice took center stage in the pepper cake, a gingerbread-like loaf flavored with black pepper and molasses and studded with candied fruits.
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Colonial Americans drank a lot of alcohol, and this popular drink-dessert dating to the 18th century combined sweetened whipped cream with wine or hard cider. The resulting frothy concoction was often served on special occasions. Amelia Simmons’ American Cookery, which in 1796 became the first cookbook by an American to be published in the United States, included a recipe for syllabub that called for the cook to flavor cider with sugar, grate nutmeg into it—and milk a cow directly into the liquor.