I need to come up with a colonial recipe for my history class. Any ideas for ingrediants or recipes?

Question

I also have to have a background for the ingrediant. Thanks.

Answer 1

Sounds like you want us to do your report for you, shame, shame. But I will give you a hand, do you like to read?
http://www.foodtimeline.org/foodcolonial.html

Answer 2

Why not try a stew? It was a good way to use winter vegetables and spread out a meal when there wasn't much meat during the winter months.

Stew
1 lb. meat (beef, venison, etc.) cut into bite sized pieces
2 onions, chopped
4 medium potatoes, scrubbed and cut into bite sized pieces
3 carrots, scrubbed and sliced
2 turnips, scrubbed (if waxed, remove wax covering) and cut into bite sized pieces
1 cup corn
1 1/2 cups diced pumpkin
salt and pepper
water to cover


Place all ingredients in a large pot (or a slowcooker) and simmer gently for 3-4 hours (or 6-8 hours in slowcooker/crockpot).

Answer 3

On Sunday Colonial families ate baked beans. The mother of the family would start baking the beans on Saturday night. She would put molasses and a piece of salt pork, along with the beans into a pot called a bake kettle. She would leave the beans in the fireplace all night. In the morning they were ready to eat.
Of course today we have modern conviences and have adapted the colonists recipes to the ovens and crockpots.

1 lb dried navy beans
1/2 lb salt pork
1/2 medium onion (peeled and uncut)
4 tablespoons sugar
1/3 cup molasses
1 teaspoon dry mustard
1 teaspoon salt Use navy beans, California pea beans, or small white beans.
Soak beans overnight.
In the morning, preheat oven to 325°F Fill a Dutch oven half way with water.
Bring to a boil and add the beans.
Boil for 10 minutes.
Drain beans in a colander and run cold water through them. Set aside.
Dice the salt pork (available in the bacon section of the grocery store) into 1-inch squares.
Put half of the salt pork on the bottom of the bean pot, along with the onion.
Put beans in the pot.
Put the remaining salt pork on top of the beans.
Mix the sugar, molasses, mustard, salt and pepper with 3 cups of hot water and pour over the beans. Cover pot with lid and place the pot into the preheated oven. (you can use a crockpot on low)
Bake for 6 hours.
Check pot periodically to check the
amount of liquid.
Add water to the beans slowly as needed to keep them moist; DO NOT FLOOD THEM. Just "top them up".
Remove the pot from the oven and serve.
1/4 teaspoon pepper

Answer 4

Dead easy at this time of year! Check the link...

If you're not a huge gourmet chef, you might want to stick with some of the squash recipes. Not only are they pretty foolproof and tasty, they travel well.

Shame on you though, for having us do your homework.

Answer 5

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Answer 6

Pemmican is a good one but you need to research it yourself.
Why?
It is important for you to get into good habits with your work instead of finding someone else to do it.
Otherwise, one day when you really need that job, your employer will go with hiring the person you asked to do your work for you.
It would be a really good Thanksgiving gift to yourself, if you learned this first lesson of providing for yourself.
That way, you won't ever find yourself in the predicament of a pilgrim, where you must rely on others or starve.
Pemmican, a long-lasting food, should never outlast your good work habits, imo.