Colonial Breakfast Foods
- The early morning drink of choice for colonists was almost always ale, beer or cider. Water was considered unfit for consumption at the time, and early Americans made their own alcohol. Often, a mug of beer or cider was consumed at dawn when the colonists rose to do their chores, then more would be consumed with breakfast once the chores were finished. Alcohol was generally served with every meal during the 17th century.
- Porridge is a broad term used to describe a meal that could actually be made many different ways. Porridge could be made from oats, corn, hominy or beans. It could contain meat or vegetables, although this wasn't as common. Gruel was watered down porridge eaten by the very poor. Porridge was prepared in the evening and left on embers to simmer through the night in a covered kettle. In later years milk or butter was added.
- Cornmeal mush is a type of pudding, also known as pap, Indian pudding or hasty pudding. It is made of cornmeal boiled in water with milk added when possible. Despite the name Indian pudding, it was not a native dish, but rather one brought over and adapted by the colonists. Maple syrup or molasses was added to sweeten it, and in later years butter was added as well.
- Bannock and hoe cakes are flat, unleavened breads that were served with any meal. Bannock is thought to originate in Scotland and is made from oat or barley flour. It is very simply made and cooked over an open flame. Hoecakes are flat, coarse cakes made from cornmeal and baked over an open fire, generally on the blade of a hoe. Hoecakes are still eaten today in the south, although they are now cooked in a skillet with oil.
Alcohol
Porridge
Cornmeal Mush
Bannock or Hoe Cakes
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