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Bear were numerous in the northern colonies, especially in New York, and many considered the leg meat to be a delicacy. Bear meat was frequently jerked as a preservation method. [20] Sheep were valuable livestock in the Colonies. In addition to game, mutton was consumed from time to time. Keeping sheep provided wool to the household, and when a ...
Cuisine of the Thirteen Colonies (1607–1776). Pages in category "Cuisine of the Thirteen Colonies" The following 9 pages are in this category, out of 9 total.
Frybread, a staple of Native American cuisine [1] Native American cuisine. Aztec cuisine; Maya cuisine; Inca cuisine; Muisca cuisine; Cuisine of the Thirteen Colonies; Cuisine of Antebellum America; History of Argentine cuisine
Pone is a type of baked or fried bread in American cuisine, and the Cuisine of the Southern United States. Pone could be made with corn, or some other main ingredient could be used like sweet potato. This style of bread, eaten cold as a breakfast food, was a staple food of the cuisine of the Thirteen Colonies. [1]
The Thirteen Colonies in their traditional groupings were: the New England Colonies (New Hampshire, Massachusetts, Rhode Island, and Connecticut); the Middle Colonies (New York, New Jersey, Pennsylvania, and Delaware); and the Southern Colonies (Maryland, Virginia, North Carolina, South Carolina, and Georgia). [2]
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Traditional New England cuisine is known for a lack of strong spices, which is because of local 19th century health reformers, most prominently Sylvester Graham, who advocated eating bland food. [3] Ground black pepper, parsley, garlic, and sage are common, with a few Caribbean additions such as nutmeg, plus several Italian spices.
European cuisine influenced the American pie tradition. In 1614, the Dutch established several settlements in Maryland and other Northern colonies. [45] Dutch colonists introduced pancakes, waffles, doughnuts, cookies, coleslaw and pretzels into the cuisine of the Thirteen Colonies.