Food?!?!?!?

i really need to know what foods the colonists ate? i have to make something that they ate back in the early 1700s in america! if possible also give me a recipe along with whatever it is. i would also prefer for it to be a dessert if possible thx:)|||COLONIAL BROWN SUGAR COOKIES





1 c. brown sugar


1 c. shortening


1 egg


1/2 tsp. nutmeg


1/2 tsp. salt


2 c. flour


1/2 tsp. soda


2 tsp. baking powder


1/2 c. sour cream


1/2-1 c. raisins


1/2-1 c. nuts, chopped





In a large bowl cream together the sugar, shortening, egg, nutmeg and salt. Add the flour, soda, baking powder and sour cream, mixing well. Stir in the raisins and nuts.


Drop by spoonfuls onto a greased baking sheet and bake 12-15 minutes at 325 degrees.





COLONIAL INNKEEPERS PIE





1 1/2 sq. unsweetened chocolate


1/2 c. water


2/3 c. sugar


1/4 c. butter


2 tsp. vanilla, divided


1 c. flour


3/4 c. sugar


1 tsp. baking powder


1/2 tsp. salt


1/4 c. soft shortening


1/2 c. milk


1 egg


1 unbaked 9" pie shell


1/2 c. chopped walnuts





Melt chocolate in water; add 2/3 cup sugar. Bring to boil, stirring constantly. Remove from heat. Stir in butter and 1 1/2 teaspoons vanilla. Set aside.


Mix flour, 3/4 cup sugar, baking powder and salt. Add shortening, milk and 1/2 teaspoon vanilla. Beat 2 minutes. Add egg. Beat 2 minutes. Pour batter into unbaked pie shell. Stir chocolate sauce and pour carefully over batter. Sprinkle top with nuts. Bake at 350 degrees for 55-60 minutes.








COLONIAL MOLASSES GINGER SNAPS





3/4 c. shortening


1 c. sugar


1/4 c. molasses


1 egg


2 c. flour


1 tsp. baking soda


1/4 tsp. salt


1 tsp. cloves


1 tsp. cinnamon


1 tsp. ginger





Mix together at 1 time all the ingredients. Form into balls. Roll in sugar. Place on slightly greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes. For a chewy cookie, bake the minimum time; for a crisp cookie bake for the maximum time.|||Here is one thats easy and tasty.





Pioneer Cooking: Johnny Cakes





Johnny Cake, Journey Cake, Corn Pone … they are all basically the same thing. This bread is most commonly called corn bread today. Corn and corn meal (ground, dried corn kernels) was a staple of the early American diet. Corn products are still very important today. Here is a simple recipe for making cornbread from scratch.





Ingredients:





1 cup cornmeal (white or yellow) 1 teaspoon salt 1 cup boiling water ½ cup milk





Directions:





1. Grease a non-stick skillet or griddle or frying pan with a little butter, margarine, oil, or non-stick spray. Do this even if you are using a “non-stick” surface to make the cakes easier to flip.





2. Put the frying surface on a medium heat setting or burner.





3. Mix the cornmeal and salt together.





4. Add water, a little at a time, stirring constantly until cornmeal is smooth. (It will remind you of the southern USA dish called grits except thicker.)





5. Add milk and stir again.





6. Drop spoonfuls of batter onto the hot frying surface just like you would for pancakes.





7. Cook like you would pancakes, flipping when the side against the griddle has browned.





8. When both sides have cooked, remove from the pan and keep warm until meal time.





You can eat these “cakes” with butter, jam, molasses, etc. They also are very useful when cleaning that last bit of food/gravy from your plate! Yum yum!|||this site might help





http://www.foodbooks.com/recipes.htm|||Here is a website for you to check out.





What was eaten depended upon their economic status, ethnic origins and food availability.





What you can make will depend on your age and skill in the kitchen. Can you make a pie? Cookies?





Here's an excerpt from Martha Washington's Booke of Cookery:





"Martha Washington's Booke of Cookery (which was hand transcribed in the middle/late 17th century and in Mrs. Washington's possession) contains a recipe for an codling [apple] tarte. Note the archaic language (and lack of directions we now think of as *standard,* such as measurements and oven temps!):





[To Make] A Codling Tarte Eyther to Looke Clear or Green


"First coddle [poach] ye [the] apples in faire water; yn [then] take halfe the weight in sugar %26amp; make as much syrrop as will cover ye bottom of yr [your] preserving pan, %26amp; ye rest of ye suger keepe to throw on them as the boyle, which must be very softly; %26amp; you must turne them often least they burne too. Then put them in a thin tart crust, %26amp; give them with theyr syrrup halfe an hours bakeing; or If you pleas, you may serve them up in a handsome dish, onely garnished with suger %26amp; cinnamon. If you would gave yr apples looke green, coddle them in fair water, then pill them, %26amp; put them into ye water againe, %26amp; cover them very close. Then lay them in yr coffins [ crust] of paste with lofe [loaf] suger, %26amp; bake them not too hard. When you serve them up, put in with a tunnell [funnel] to as many of them as you pleas, a little thick sweet cream."


---Martha Washington's Booke of Cookery, transcribed by Karen Hess [Columbia University Press:New York] 1981 (p. 95-96)


[Ms. Hess adds these notes regarding codlings: "Some writers describe codlings as immature or windfall apples, and this may have been true at times, but the term also designated a specific apple, rather elongated and tapering toward the flower end...All sources agree that the codling was good only for cooking."] "





Early seventeen hundreds: Here is a cookie recipe, with modern measures and baking instructions. From second link.





Easy Peasy Cheesy Cookies


Category Maison Recipes, Food Wisdom — October 26, 2006





This recipe is too easy! But the result is fabulously ‘cheesy’. Just take equal parts of flour, butter (in little cubes) and good quality cheddar cheese. With 100 grams of each you will get about 40 little cookies. Add one egg yolk and mix everything into a ball. If it feels too sticky just add a little extra flower. Rap in cling film and put in the fridge for 30 minutes. Preheat the oven at 200° C. Roll out between two sheets of cling film and make nice shapes with a cookie cutter. (little fish with your fish soup, stars for Christmas, little animals for the children etc..).





Lay the cookies on a baking sheet and bake for about 15-20 minutes, depending on your oven and using conventional or hot air. When they look golden brown and crisp, take them out and leave to cool on a rack.





The wonder of this simple dough is that it turns into a light and crispy consistency, resembling puff pastry, without the hard work. You can add some sesame seeds to the cookies before they go in to the oven, for extra flavor.





PS: Did you know that “Early English and Dutch immigrants first introduced the cookie to America in the 1600s. While the English primarily referred to cookies as small cakes, seed biscuits, or tea cakes, or by specific names, such as jumbal or macaroon, the Dutch called the koekjes, a diminutive of koek (cake)…Etymologists note that by the early 1700s, koekje had been Anglicized into “cookie” or “cookey,” and the word clearly had become part of the American vernacular. Following the American Revolution, people from other parts of the country became familiar with the cookie when visiting New York City, the nation’s first capitol, a factor that resulted in widespread use of the term…During the seventeenth, eighteenth, and nineteenth centuries most cookies were made in home kitchens. They were baked as special treats because the cost of sweeteners and the amount of time and labor required for preparation. The most popular of these early cookies still retain their prize status. Recipes for jumbles, a spiced butter cookie, and for macaroons, based on beaten egg whites and almonds, were common in the earliest American cookbooks…Because it was relatively inexpensive and easy to make, gingerbread was one of the most popular early cookies…As kitchen technology improved in the early 1900s, most notably in the ability to regulate oven temperature, America’s repertoire of cookie recipes grew.”


—Oxford Encyclopedia of Food and Drink in America, Andrew F. Smith editor [Oxford University Press: New York] 2004, Volume 1 (p. 317-8)