wat are some foods i can make for school that were eaten in colonial times in america?

Answer 1

Pies
fish
venison
baked beans
cider
ale
pickled vegetables

Answer 2

Here are two recipes from colonial times in America:

CENTURY GINGER SNAPS (Cookies)

Boil a cup of molasses, to which add a piece of shortening the size of an egg, a pinch of salt, 2/3 teaspoon soda and a teaspoon of ginger. Cool, add flour enough to roll very thin, and bake in a 400º oven till done.

If you really want to show an interesting dessert then make this one - it's not hard:

DR. ZABDIEL BOYLSTON'S HONEYCOMB PUDDING
(Dr. Zabdiel Boylston, who braved the threat of mob violence in 1721 in order to get Bostonians inoculated against smallpox, favored this excellent pudding:)

1/2 c flour
1/2 c sugar
1/2 tsp each cloves, cinnamon, and allspice
1/4 tsp salt
1/2 c butter, melted
1/2 c warm milk
4 eggs, beaten
1 T baking soda in
1 c molasses

Stir together the dry ingredients, add the rest of the ingredients, and pour the mixture quickly into a buttered baking dish. Bake ina 350º oven about 30 minutes. Turn out on a hot plate. When the pudding is sliced, the honeycomb will show.

HONEYCOMB PUDDING SAUCE

1 c sugar
1/4 c butter
juice of 1 lemon
1 egg, beaten
1/4 tsp salt
3 tsp cornstarch
1 c boiling water

Cream the sugar and butter, add the rest of the ingredients and cook over low heat, stirring constantly until thickened. Serve the pudding and sauce warm.

So, if you make the pudding and sauce at home, just reheat it at school.

Answer 3

Potatoes, tomatoes, and corn are all new-world foods. However, might I recommend schnitz und knepp?

Apples were brought to the new world from England. Although wild apples are nothing like the fruit you buy in the supermarket, they were a godsend, because there wasn't much that you could store over the winter that would provide sweetness. Apples were the exception.

Schnitz und knepp translates as apples and buttons. It's basically dried apple wedges, plus ham and dumplings. So good, we're still eating it today, and yet early on, it became available to the colonists, many of whom had trouble even getting enough to eat, much less worrying about gourmet food.

Ingredients:

* 3 pounds smoked ham with bone
* 4 cups dried tart apple wedges.
* 3 tablespoons brown sugar
* 1 large onion, finely chopped
* 2 medium potatoes, cut into 1/2-inch cubes (optional)

Dumplings:

* 2 cups sifted flour
* 1/2 teaspoon salt
* 4 teaspoons baking powder
* 3 tablespoons unsalted butter
* 1 egg, beaten
* 1/2-2/3 cup milk

Cover ham in large pot with cold water. Bring to boil, reduce and simmer for 2 hours, or until ham is tender. Meanwhile, put apples in bowl and cover with water. Soak for at least 2 hours. Remove ham from bone and cut into medium pieces. Return pieces to liquid. Add apples, with most of apple liquid, to ham. Add brown sugar and onion. Cover and simmer for 30 minutes. Add potatoes and simmer 30 additional minutes.

For dumplings, sift together sifted flour, salt and baking powder. Cut in butter with two knives or pastry cutter. Stir in eggs. Gradually add enough milk to make a moist, fairly stiff dough. Drop dough by tablespoons into gently boiling ham and apple liquid. Cover tightly and simmer for 12-15 minutes, or until dumplings are done.

Answer 4

COLD MORNING BREAKFAST
8 gills burgandy
3/4 cup sugar or honey
1/2 t cinnamon
dash nutmeg
Pour burgundy into cook pot and add other ingredients. Stir and heat until bubbly.
Serve with large pieces of bread and butter.

BREAD SOUP
Brown two large onions in kettle. Add beef stock and bring to rolling boil. Tear off pieces of bread and drop into soup.

EVENING FARE VENISON OR BEEF STEW
Put into an open kettle enough grease to brown chunks of beef or young deer. Add potatoes cut into large chunks and a cut up cabbage. Cover with water. Add salt and pepper. Cook over open fire about 3 hours, adding water as needed and keeping fire going strong. Add bay leaf during last hour of cooking.
Serve in wooden bowls or trenchers

EVENING TEA
Put into cheesecloth black tea leaves with orange rind and 3 cloves. Tie into bag and add to hot water. Let brew for several hours. Fill half of tea cup with the tea sweetened with honey. Fill the rest of the cup with good rum.

Answer 5

Apple Tansey
To make an Apple Tansey,
Take three pippins, slice them round in thin slices, and fry them with butter; then beat four eggs, with six spoonfuls of cream, a little rosewater, nutmeg, and sugar; stir them together, and pour it over the apples; let it fry a little, and turn it with a pye-plate. Garnish with lemon and sugar strew'd over it.

Answer 6

Indian Pudding
Biscuits & Gravy
Squash
Pies

Answer 7

Porridge??

Answer 8

corn on the cob. the indians showed us to grow it

Answer 9

pop corn

Answer 10

turkey?