Search results
Results from the WOW.Com Content Network
Most roasted meats were cooked over a hearth, but fresh meat was a luxury, and usually only available for special occasions. Preserved meats were the standard, usually salted or smoked lamb, beef or pork. The main game meats found in the American diet during the antebellum era were rabbit, squirrel, venison, buffalo and bear.
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 ...
Between the mid-1800s and mid-1900s, the Midwestern United States supplied nearly all the nation's beef and pork. The companies supplying this meat were known as the "Big Four" of meatpacking. The companies that made up the "Big Four" were Armour, Swift, Wilson, and Cudahy.
The William Underwood Company, founded in 1822, was an American food company best known for its flagship product Underwood Deviled Ham, a canned meat spread.The company had a key role in time-temperature research done at the Massachusetts Institute of Technology (MIT) from 1895 to 1896, which led to the development of food science and food technology as a profession.
Pickled carrot – a carrot that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time; Pickled cucumber – Cucumber pickled in brine, vinegar, or other solution; Pickled onion – Onions pickled in a solution of vinegar or salt; Pickled pepper – Capsicum pepper preserved by pickling
Appetizings include smoked and pickled fish and fish spreads, pickled vegetables, cream cheese spreads and other cheeses. Most appetizing stores were opened in the later 1800s and the early 1900s. In 1930, there were 500 such stores in New York City; by 2015 there were fewer than ten.
Since the 1800s, New England's culinary traditions have been influenced by the arrival of Irish Americans, Portuguese Americans, and Italian Americans. [11] Irish-style braised pickled beef was the origin of New England boiled dinner. [7] "Country stores" sold homemade jams, fruit preserves and penny candy. Common crackers are still made with ...
Pickle meat, also referred to as pickled pork sausage, is a Louisiana cuisine specialty often served with red beans and rice. [1] [2] See also. Food portal;