There are no recipes for what the Indians ate in Colonial times,
but this cookbook uses period quotations to detail what and how the
foodstuffs were prepared. The bulk of the cookbook is devoted to
what the European immigrants cooked and what evolved into American
cooking. The first colonists from England brought their foodways to
America. The basic foods that Americans of European descent ate
changed very little from 1600 to 1840. While the major basic foods
remained the same, their part in the total diet changed. Americans
at the end of the period ate far more beef and chicken than did the
first colonists. They used more milk, butter and cream. They also
ate more wheat in the form of breads, cakes, cookies, crackers and
cereals. The same was true with fruits. Over time the more exotic
vegetables like broccoli, cauliflower, artichokes, and numerous
root vegetables including both sweet and white potatoes became
common vegetables. By the end of this period, many Americans were
even eating foods like tomatoes, okra, and sesame, which were
unknown to their ancestors. In addition, Americans, like their
relatives in Europe, incorporated coffee, tea, and chocolate into
their diets as well as more sugar. Along with them came new
customs, such as tea time, and, for men, socializing at
coffeehouses. Also, distilled beverages, particularly rum, which
was often made into a punch with citrus juices, were increasingly
used. Basic cooking technology also remained the same throughout
the period, and the cookbook gives a sense of how meals were
prepared. The open hearth provided the major heat source. As time
passed, though, more and more people could afford to have
wood-fired brick ovens in theirhomes. Although the recipes
presented here from the first century of colonization come from
cookbooks written for people of upper status, by the end of the
time period, literacy rates were much higher among men and women.
European and American authors published numerous cookbooks that
were relatively inexpensive and available, so it is reasonable to
assume that those recipes were representative of actual American
cookery practices. Many changes occurred to cookbooks and recipes
during this period. The recipes became more detailed and more
reliant on standard measures, and the recipes were for foods that
are less complicated and expensive to prepare. This fact is more a
sign that cookbooks were being written for a less wealthy group of
readers than that tastes and appetites had changed. The trend
toward simple and frugal foods continued up to 1840 and beyond, a
sign that readership had expanded as well as an indicator of what
the bulk of Americans were eating. As well, recipes that were
considered American were developed. All of these recipes are in
their original form and have been taken from contemporary published
or private cookbooks. The explanations after the recipes give
historical information and suggestions if the recipe is vague or if
it calls for an unusual ingredient. Dining tips are included as
well. Period illustrations complement the recipes.
General
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