FOOD AND COOKING OF THE REVOLUTIONARY

WARBy: Indira

FOOD Food played an important part in the

Revolutionary War.

Before the Revolutionary War most people were farmers. Even people who lived in the cities and important members of congress had gardens and farms.

Nearly everyone ate well. Visitors were surprised that there were so many types of food and so much of it. Because so many people had farms on which they grew their own food, few people went hungry during the war.

BREAKFAST Around the time of war, many colonists ate big

breakfasts every day.

Children usually had oatmeal or corn mush with bread and butter.

Families also served some type of meat.

In some places a dish called Scrapple was often served with eggs.

The traditional drink for most adults was coffee rather than tea.

DINNER A typical comfortably fixed family in the

late 1700s probably served two courses for dinner.

The first course included several meats, meat puddings, and/or deep meat pies containing fruits and spices, pancakes and fritters, and side dishes of sauces, pickles and catsups.

DESSERT Desserts appeared with the second

course.

An assortment of fresh or dried fruits, custards, tarts, and sweetmeats were usually available.

Cakes were of many varieties: pound, gingerbread, spice and cheese.

SUPPER What was referred to as supper in the

mid 1700’s was mostly made up of leftovers from dinner and was a before bedtime meal.

"Sallats," (salads) a popular food served at supper, sometimes were served at dinner and occasionally provided decoration in the center of the table.

BIBLIOGRAPHY Colonial Williamsburg. N.p., 2011. Web.

8 Apr. 2011. <http://www.history.org/ search/ google_search_results.cfm>.

Erdosh, George. Food and Recipes of the Revolutionary War. New York: PowerKids Press, 1997. N. pag. Print.

Olver, Lynn. Food Timeline. Lynn Olver, 5 Jan. 2011. Web. 5 Apr. 2011. <http://www.foodtimeline.org/ foodcolonial.html#colonialstorage>.

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