How To Party Like It’s 1776

It’s a milestone year for the United States of America — 250 years of independence! Here’s what might have been on the table in the late 18th century, and how it can inspire your own Fourth of July spread.

While pigeon pie and potted meat aren’t exactly crowd-pleasers, incorporating a few ingredients or traditions from the Revolutionary era can add a historical twist to your barbecue and make it a truly American celebration.

Seasonal Menus

Meals in colonial America varied by location, the seasons and income.

“Foods were changing all through the year,” said Frank Clark, master of historic foodways at Colonial Williamsburg in Virginia, where, according to the living-history museum’s website, “he researches, prepares and demonstrates18th-century cooking styles.”

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Although, there were certain foods over most hearth fires, at the time of the American Revolution, about 80% of Virginians ate stew and bread or rice, according to Clark.

The stew would be cooked in one cast iron pot, sometimes transforming into soup or porridge. Depending on the time of year, it could have included salt pork, dried peas, squash, cabbages, beets, potatoes and carrots.

Families in rural areas survived on what they grew and caught. The earliest settlers brought carrots to Virginia, and since they were tasty and easy to grow, they appeared in a lot of dishes. Corn became a staple after Native Americans taught colonists how to grow it. Some raised cows and pigs.

People fished and hunted local game, such as deer, rabbits, ducks, turkeys and passenger pigeons, which were served in a variety of ways, including baked in pies. The popularity of pigeons as entrees, unfortunately, contributed to their extinction by 1914. Not surprisingly, many recipes had British roots, but local influences were taking hold.

Johnnycakes, thin, cornbread pancakes, were popular, tasty and portable, often carried by soldiers and travelers. Another dish passed on from Native Americans, its name derives from colonists mishearing Shawnee as Johnny, some have speculated.

Molasses, which was imported, was a common ingredient in baking and rum making and less expensive than sugar.

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Fancier Options

Upper class families hosted more lavish, varied meals.

“The more meat, the better,” Clark said. “Often there were three meats at each of the two main courses.”

Meat dishes could include chicken cooked in wine, meat pie, roasted beef, duck, ham and venison. Breakfast foods, such as eggs, were served as side dishes. What guests didn’t eat for dinner was served for breakfast.

Desserts tended to be light, such as jam and candied fruit. One favorite dessert was syllabub, made with wine, brandy, lemon juice, sugar and heavy cream.

Cheers!

Colonists did enjoy boozy beverages. (In all fairness, the water often was not safe to drink.) They believed alcohol could cure various ailments and even considered it healthy, according to Clark.

In the early days of the colonies, most families brewed their own beer. They also drank tea and rum. Wealthier families often drank a punch concocted of sugar, citrus juices and spirits.

A traditional beverage in colonial pubs was a Flip, a beer cocktail. After strong ale was mixed with spices and a raw egg, the bartender plunged a hot rod from the fire into the mug, which was a dramatic way to cook the egg, heat, froth and finish the drink. The mixture was then poured several times between two mugs to thicken and mixed with rum.

Whether testing historic recipes or sipping more modern cocktails, always drink responsibly and plan for a sober ride.

Establishing New Traditions

As the Revolutionary War progressed and victory by the Continental Army seemed more likely, Colonial cuisine underwent a revolution of its own. People began moving away from their British roots, embracing regional foods and incorporating Native American and African ingredients, such as black-eyed peas and squash.

“In the last days of the war, colonists stopped drinking rum and moved on to bourbon (which was made in Kentucky), ate chocolate, turned away from tea and began drinking coffee,” said Clark. “Cider took over from beer and corn took over from wheat.”

It also wasn’t long before corn and pork were firmly established as staples of the new country’s diet. Think about that when your enjoying your corn on the cob and pulled-pork sandwiches.

“Food is a quick and easy way of showing patriotism,” Clark said.

Are you inspired to party like its 1776 this Fourth of July? Tell us in the comments.

Ellen R. Delisio

Ellen is a content producer for AAA Northeast, covering automotive, finance, public affairs and electric vehicle news. She is a former newspaper reporter with experience writing for print and online publications about everything from higher education to sustainability. She recently returned to her native Long Island after living in Connecticut for 20-plus years, and has never met a beach she didn’t like.