northernlou
Idi Admin
Early American food and drink
A 1600’s or 1700’s American breakfast could consist of a mug of beer or cider, bannock or hoe cakes, and a bowl of porridge, and often a cornmeal pudding called mush, pap, Indian pudding or hasty pudding. The pudding would be eaten with milk poured over it or maple syrup or molasses. When butter became a possibility it was added too.
The pudding took hours to cook, it would be begun the night before, and left in a covered kettle, to simmer slowly. It had to be stirred often and the stirrers were called “porridge paddles”.
Although today we think of oatmeal porridge, there were many kinds of porridges in colonial days. Suppawn, samp, hominy and succotash came from corn. Suppawn was a thick porridge of cornmeal and milk cooked together. This was a favorite of the Dutch and southerners. Samp was a coarse hominy, made by crushing the kernels in the mortar, and boiling them up, and eaten cold or hot with milk or butter.
A favorite in New England was bean porridge. It was cooked in bake ovens in large quantities, and some of it would be set aside for freezing. When taking a journey, the family would chop off a portion to carry with them.
It became a custom to eat bean porridge with a brown bread made from corn meal on Saturdays and Sundays. On Saturdays around noon time the village baker would go around the village gathering up the pots of beans and he would then cook them in his oven. On Sunday morning he’d return the beans with the brown bread to his customers. In some towns the pots were collected on Saturday morning, and returned in time for supper Saturday night.
Porridge could also contain meat or other vegetables. Gruel is what you ate when you were so poor that you had to water down your porridge to make it last longer.
http://colonial-american-life.blogspot.ca/2009/08/early-american-food-and-drink.html
A 1600’s or 1700’s American breakfast could consist of a mug of beer or cider, bannock or hoe cakes, and a bowl of porridge, and often a cornmeal pudding called mush, pap, Indian pudding or hasty pudding. The pudding would be eaten with milk poured over it or maple syrup or molasses. When butter became a possibility it was added too.
The pudding took hours to cook, it would be begun the night before, and left in a covered kettle, to simmer slowly. It had to be stirred often and the stirrers were called “porridge paddles”.
Although today we think of oatmeal porridge, there were many kinds of porridges in colonial days. Suppawn, samp, hominy and succotash came from corn. Suppawn was a thick porridge of cornmeal and milk cooked together. This was a favorite of the Dutch and southerners. Samp was a coarse hominy, made by crushing the kernels in the mortar, and boiling them up, and eaten cold or hot with milk or butter.
A favorite in New England was bean porridge. It was cooked in bake ovens in large quantities, and some of it would be set aside for freezing. When taking a journey, the family would chop off a portion to carry with them.
It became a custom to eat bean porridge with a brown bread made from corn meal on Saturdays and Sundays. On Saturdays around noon time the village baker would go around the village gathering up the pots of beans and he would then cook them in his oven. On Sunday morning he’d return the beans with the brown bread to his customers. In some towns the pots were collected on Saturday morning, and returned in time for supper Saturday night.
Porridge could also contain meat or other vegetables. Gruel is what you ate when you were so poor that you had to water down your porridge to make it last longer.
http://colonial-american-life.blogspot.ca/2009/08/early-american-food-and-drink.html
