45 Things People Actually Ate in Colonial Times

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45 Things People Actually Ate in Colonial Times

By James Loftus - August 20, 2021

Colonial America is frequently regarded as a period characterized by simplicity, and indeed, it possessed many aspects reflective of this notion. Nowhere is this more evident than in the realm of culinary arts, wherein colonial cuisine showcased a resourcefulness in utilizing every part of plants and animals. Many of the things our ancestors ate on a daily basis might make your stomach churn to think about, but interestingly, many are still eaten in parts of the country today.

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Gotta Love Those Beaver Tails

In contemporary times, beavers are typically recognized as a protected species; however, during the 17th and 18th centuries, they were extensively hunted across North America due to the high demand for their pelts. Hungry trappers stuck out in the wilds didn’t want to waste any part of the beaver, so they ate the tails too. It’s been described as having a gamey flavor, but it was pretty much just fat.

45 Things People Actually Ate in Colonial Times — Roasted Beaver Tails

It emerged as a highly favored dish across colonial America, garnering nearly as much popularity as the beaver pelts from which it originated!

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My My, Eel Pie

While eels may not be widely regarded as a delicacy in modern times, they held a remarkable status during colonial times. They were deemed so highly desirable that in New England, people would utilize lobsters as bait to capture these prized creatures. Eel meat was eaten in a variety of ways, but a popular way to prepare it was in a pie. If you’re keen on trying eel today, you might be interested to know that eels are still sold in shops in London and throughout England.

If you possess the courage to venture forth, consider embarking on a culinary expedition to savor a delicacy once reserved for your great-great-great-grandparents’ special occasions!

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Ambergris (AKA Whale Vomit)

While it may be common knowledge that whale vomit has been used in perfumes for centuries, it is fascinating to discover that during the 1700s and 1800s, it also held a prominent position as a sought-after ingredient in numerous luxurious culinary creations. It was used in beverages, served alongside eggs, or added to hot chocolate in not only America but also around the world.

Ambergris is actually very hard to find since it’s only produced by a small percentage of sperm whales. Originating on the ocean surface and drifting with rarity onto land, it is no wonder that it has been a highly prized substance for countless years, owing to its immense value.

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Weird Ice Creams

Unbeknownst to many, the inception of ice cream in colonial America took place during the mid-18th century. This delectable treat found its footing with the establishment of ice houses, which facilitated its creation and preservation. Ice cream was a popular dessert and even in the beginning, there were tons of delicious flavors available.

You may also not know that ice cream wasn’t all sweet at first, it was also flavored with eels, asparagus, or chestnuts, in addition to the normal sweet or fruity flavors.

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Feet Jelly from Calves

While animals may not immediately come to mind when contemplating a substance like Jell-O, it is noteworthy that its primary ingredient is gelatin, obtained from the collagen of animals. Colonists took this gelatin and made what’s called calf’s foot jelly, which is exactly what it sounds like. Believe it or not, calf’s foot jelly is still made in parts of the U.S. and around the world.

Abundant recipes can be found online, and by incorporating sugar, it transforms into a delightful, sweet dessert. Perhaps it is something worth trying for your upcoming holiday festivities?

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Lobsters Were Really Cheap

Lobster may not be considered an unconventional food in the present day, but that is not the reason for its inclusion in this list. In colonial America, lobsters were abundantly available and consuming them regularly was perceived as a marker of being part of the lower social class. As mentioned above, they even used them as bait for eels!

My, my, how the times have changed. In present times, lobster has become one of the priciest seafood options, while eels, on the other hand, are unlikely to be used as bait when considering a lobster purchase. The tables have certainly turned!

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Clabber — It’s Basically Yogurt

Before allowing the name or description to deter you, it is worth considering that yogurt is simply milk that has undergone fermentation. We tend to be adverse to the concept of sour milk, but it’s actually used for plenty of delicious foods. One of those foods was clabber, which was very popular in colonial times. Before discarding sour milk in the future, consider exploring recipes for clabber.

In colonial times, it was a common practice to season clabber with ingredients such as nutmeg, cinnamon, or pepper. It might just turn out to be a delightful treat!

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Snake Meat Stew

Snakes have a long history of having an “icky” factor that keeps Americans from eating them, but that hasn’t always been the case. Remember that usually, colonists didn’t have the luxury of being picky, and they ate anything they could find. One item on that list was snake meat.

Although snake meat tends to be relatively flavorless and possesses a texture reminiscent of certain fish varieties, it’s understandable why some might find it palatable in a soup, provided they can overcome the repulsion associated with snakes being considered repugnant creatures.

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Lamb Scraps Along with Scrapple Pie

In the era of early colonists, resourcefulness was crucial, leading them to utilize every part of the animals they raised, including pigs, sheep, and cows. For the former two, the remaining scraps were ingeniously repurposed to create a dish known as scrapple. Essentially, it’s a meatloaf made from the ground up “extras,” like the snout, heart, brain, or eyes.

This picture is actually lamb scrapple, but it’s the same idea. Even in modern times, scrapple continues to be produced, although the traditional practice of incorporating every part of the pig has largely diminished.

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Yes, They Ate Pigeons

Step aside, Mimi Siku, because there’s nothing too peculiar about consuming pigeons! Abundant and offering a decent amount of meat, these feathered creatures were frequently relished by early settlers who were not burdened by contemporary dietary sensibilities. Most of the birds we eat now are fully domesticated.

Yes, They Ate Pigeons

Just think of pheasant and you’ll see that eating a pigeon isn’t actually all that strange. It actually used to be an upper-class dish because of how much work it took to prepare.

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Posset, a Type of Custard

Custard remains a staple even in present times, though it inexplicably receives unwarranted criticism. While there are those who genuinely appreciate its taste, there are also individuals who wouldn’t touch it for any amount of money. Posset, the next item on our list, was another type of custard that colonists ate for dessert.

It was also made as a delicious, sweet drink that colonists enjoyed serving at weddings and special celebrations. It was an immensely popular dish that drove everyone wild with excitement!

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Turtle Soup for the Soul

In the present day, numerous turtle species are facing the threat of extinction, making it increasingly challenging to come across soups made from them. However, this was not a concern in 18th century America. Turtle soup was a very popular dish among the rich and upper-class, usually made from snapping turtles.

Turtle soup was actually eaten up until the 1920s when better tasting and easier-to-prepare meats began making their way onto dinner tables around the country. Do you anticipate a resurgence of turtle soup in the future?

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Hardtack, the Hard Bread

Hardtack, the iconic sustenance of soldiers, has existed in various forms for centuries. Basically, an unleavened bread (almost a cracker), hardtack has been favored by navies and armies because of how long it will keep for and how it’s relatively easy to pack into a bag and carry.

Soldiers in the U.S. Army continue to receive a variation of hardtack in their MREs (Meal, Ready to Eat), albeit now referred to as crackers. Some things never change, do they?

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American as Apple Pie

Not everything on this list is intended to be peculiar or off-putting. Colonial Americans adored apple pie, despite the fact that apples originated in Europe and were not native to North America. Apples grew well in the colonies because the fruit can survive the harsh winters, and Americans took the apples and made pies much like we still enjoy today.

Apple pie during that era was likely less sweet compared to its modern counterpart, primarily due to the scarcity and high cost of sugar, which was considered a luxury item. However, it was still seasoned with nutmeg or cinnamon, and we’re sure it was just as delicious as we know it is today!

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Hardened Bear Fat

While colonists didn’t simply munch on hardened bear fat as a snack, it is true that settlers in the wilder regions of the country would occasionally hunt bears for sustenance. They would render the bear fat, transforming it into a substance akin to shortening, which they would employ for cooking and baking purposes.

Apparently, it’s very good for frying, and it doesn’t go bad as quickly as pork fat, so some colonists even found it to be a better alternative. Bear fat is still used by some people for cooking and baking today. Who knew?

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Biscuits and Gravy

Even today, numerous individuals delight in having biscuits and sausage gravy for breakfast, but this delectable dish was equally cherished during colonial times. Its popularity has endured through the ages, satisfying morning cravings across generations.

It actually made its appearance as a southern dish shortly after the Revolutionary War, but it hasn’t changed much since that time. This is one of the foods on this list that has stood the test of time. As the saying goes, “If something isn’t broken, don’t fix it.”

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Ketchup That’s a Bit Different

You might find it intriguing that colonials appreciated certain condiments with their meals. And no, it’s not a typo, although it’s worth noting that the ketchup they enjoyed back then differed from the tomato-based sauce we commonly use today.

Ketchup in colonial America was a sauce made from mushrooms, walnuts, anchovies, or oysters. Interestingly, tomatoes were regarded as poisonous by numerous Americans during the 18th century. It wasn’t until around the time of the Civil War that a version of modern-day ketchup made its appearance in America.

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Mutton — Old Sheep Meat

Sheep held immense value for families during the 18th century due to the significance of their wool. This versatile resource allowed households to produce clothing for every member of the family. However, once their wool became inferior due to old age, they were slaughtered and their meat mutton became their final gift to their family.

The remaining parts of the sheep would often be utilized in a manner similar to scrapple, but mutton continues to be a beloved meat choice even in present times. Technically referring to the meat from a sheep that is over a year old, mutton has maintained its popularity over the years.

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Pease Porridge Hot or Cold

Pease porridge was not merely confined to the realm of nursery rhymes; it was, in fact, a well-liked dish during colonial times due to the abundance of its ingredients. Also known as pease pudding, it was made of boiled legumes with a boiled ham or bacon joint added for flavor.

Split pea soup continues to be a beloved dish in the present day, with a preparation that closely resembles how it would have been made back in the 18th century. Its enduring popularity is a testament to the timeless appeal of this flavorful soup. Nothing beats it on a cold winter’s day!

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Roast Squirrel Meat

Rodents, including squirrels in America, are abundant creatures. Colonists, especially those residing in the untamed regions of America, frequently trapped and enjoyed squirrels, which they would roast over an open fire. How on Earth do you catch them, though? They’re so fast! Yeah, little buddy, we’re shocked too.

Squirrel meat was served in pies, in stews, or simply fried. Squirrel-hunting was a particularly enjoyed pastime in Connecticut.

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Swan Meat of the Stewed Variety

Next on our list is stewed swan, a dish that is uncommon in modern times. Swans, often regarded as symbols of natural beauty, are now less commonly consumed due to a reluctance to indulge in them. Colonists didn’t have those same sensitivities, so they’d often eat stewed swan. When you think about it, a swan is pretty much like a goose, and those get eaten all the time.

In addition to stewing, early Americans would also roast swans as a culinary preparation. Perhaps it’s worth considering swan as a unique dish to try for an upcoming Thanksgiving, exploring the historical roots of colonial American cuisine.

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Syllabub — Whipped Cream Dessert

Syllabus, no relation, is the thing your college professor gives you at the beginning of the year that you probably never read. Syllabub, a whipped cream dessert akin to custard, enjoyed great popularity among colonial Americans.

Surprisingly, various syllabub recipes have endured and can still be found today! Who’s up for giving it a try as a delightful dessert this week?

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Tripe, Animal Stomach Lining

Tripe, despite its reputation as a potentially unpleasant food your mother might have threatened to serve you (perhaps mixed with liver), was actually a widely enjoyed dish during colonial times. It’s the soft lining of animal stomachs like cows or deer. Believe it or not, tripe is actually very healthy.

It’s rich in selenium, zinc, and vitamin B12. Maybe that’s how colonists got their daily dose of vitamins.

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Other Kinds of Porridge

During the 18th century, Porridge gained immense popularity as a breakfast delicacy due to its simple preparation method and the abundance of readily available ingredients.

Porridge is usually made from ground corn, but it’s really any sort of ground-up vegetable that’s been mashed up with milk or water. Oatmeal is a type of porridge, but not all porridge is made from oats.

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Ash Bread and Ash Cake

Regrettably, slavery constituted a somber reality in southern colonial America, where enslaved individuals were also required to consume sustenance. A popular food among them was ash cake or ash bread, which was a corn-based bread that was baked in a pile of ashes from a fire.

Even today, ash cakes continue to be embraced by outdoor enthusiasts, as they offer a swift and convenient meal option when camping or exploring the wilderness.

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Molasses, Syrup From Sugar

Molasses, a thick and rich brown syrup derived as a byproduct of sugar cane refinement, served as a significant ingredient in numerous colonial dishes. Molasses in rum was very popular until Great Britain passed the Molasses tax, one of the taxes which ultimately led to the American Revolution.

With the imposition of taxes on molasses, numerous colonists sought alternative indulgences. Molasses has never been as popular in the U.S. as it once was because of it.

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Pokeweed

Indeed, pokeweed is a plant that we have become acquainted with only recently. Surprisingly, Native Americans and colonists alike recognized the medicinal properties of its roots, leaves, and berries, employing them to alleviate an array of ailments such as headaches, coughs, and numerous other conditions. Of course, colonists also ate pokeweed.

Considering that this kind of herbaceous perennial plant is poisonous, though, people that used or ate pokeweed had to boil the shoots and leaves in water several times prior to consuming it. Very interesting.

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Cooked Chitlins (Pig Intestines)

Among lower-class Americans, particularly in the southern colonies, pork formed a substantial part of their diet, with every part of the pig being utilized. One such example was chitlins, which referred to the cooked pig intestines and were highly favored by the lower classes in the southern colonies.

Cooked Chitlins (Pig Intestines)

You can still find chitlins to make today at butcher shops, and it’s often called chitterlings as well. It’s most often fried up or boiled, and served with vinegar and/or hot sauce. Delish!

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You’ve Never Had These Fried Chicken Livers

As previously emphasized multiple times, individuals from the lower classes had to make use of every part of an animal in order to maximize the amount of food they could obtain from it. This practice extended to chickens as well. Out of the chicken’s organs, one popular dish was fried chicken livers.

Chicken livers are actually very healthy, and you can still find them today if you’re feeling culinarily adventurous. Serve them with sauteed mushrooms and onions for a tasty, different meal!

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Roasted Opossum Meat

Opossums, indigenous to North America, hold the unique distinction of being the sole marsupials in America, making them relatives of kangaroos. This didn’t stop colonists from roasting them, however, and opossums were a popular game animal throughout the colonies. In modern times, opossums are typically encountered either during nighttime or as unfortunate casualties of road accidents.

However, during the 18th century, opossums were actually a favored culinary option among people. We wouldn’t recommend trying to bring back their popularity!

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Yes, Raccoon Meat Too

Despite the humorous nickname “trash pandas” given to them, one thing we have come to understand is that colonial Americans had no qualms about utilizing any available food sources. Raccoons were trapped and use for meat as well as opossums and squirrels, although this was also mainly done by lower classes. Even to this day, raccoon meat continues to be consumed in certain regions of the United States.

Yes, Raccoon Meat Too

Descriptions of its meat often characterize it as greasy and reminiscent of dark chicken meat. It can be roasted, boiled, added to a stew, or just eaten with vegetables and a side.

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Cornbread, Another American Classic

The colonists had a great fondness for cornbread, but it may come as a surprise that this delectable bread originated from Native American culinary traditions and was subsequently embraced by the settlers. Corn was a staple among Native American tribes, and it was ground up into a meal and used to bake bread all the time.

The colonists not only embraced the Native Americans’ appreciation for corn but also incorporated several other fruits and vegetables into their diets, including squash and beans, which were cherished by the indigenous communities.

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Pepper Cake, a Delicacy You Must Have

Pepper, an exotic spice, initially arrived in Europe during the 18th century, and as was typical, anything trendy in Europe swiftly found its way into the American colonies, including the adoption of pepper as a favored culinary ingredient. Though we wouldn’t think of it as a spice for sweets today, that didn’t stop colonists from baking it into a cake.

Martha Washington’s “Booke of Cookery” reveals that pepper cakes were not only scrumptious but also had a remarkable shelf life of several months when stored at the appropriate temperature. For a time without preservatives, that’s not bad!

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Sassafras Tree Leaves

You may have heard of sassafras tea, but in the 18th century, it was a normal part of people’s diet. They’d often add it as part of stews or creole dishes, like gumbo, and it was a regular part of Native Americans’ diet as well.

It’s a leafy green vegetable. What you may not know is that sassafras was a popular remedy for syphilis in 18th century England, so the colonies became a pretty big exporter of the leafy green.

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Tongues of Every Kind

Throughout our encounters, it has become evident that the colonists possessed a remarkable inclination for utilizing every part of the animal, leaving no room for waste. Undoubtedly, the tongue of the animal was no exception to this resourceful approach. They’d roast it, boil it, or chop it up and fry it, and pretty much every animal that had a large tongue was fair game.

In the present day, the consumption of tongue may not be as prevalent, but it continues to be prepared in diverse ways such as grilling, frying, braising, or pickling, offering a range of delightful culinary options. When cooked correctly, it can be a slice of very flavorful meat.

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Jellied Moose Nose

The colonists had a distinct fondness for jellies crafted from melted animal parts, and with moose being abundantly available, it was only natural that these two elements converged to create a peculiar delicacy known as jellied moose nose. It was made by boiling the upper jaw of the moose, then taking the meat, and letting it sit overnight in moose broth. You can still find recipes to make this interesting dish online, but it might be harder to actually find a moose.

Nevertheless, there is no inherent reason why one couldn’t prepare this dish using a pig snout or a cow nose as well. The concept of jellied animal nose extends beyond moose and allows for experimentation with other animal varieties.

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Fish With a Generous Amount of Salt

Salting has been employed since ancient times as a time-honored technique for preserving meat over extended periods. By utilizing salt as a natural preservative, meats can endure for months if appropriately salted and stored in a cool basement, benefiting from its protective qualities. This is mainly how Americans used to store their food over the winter. Salted fish is only one of essentially any sort of meat product that could have been salted.

Americans also salted beef, pork, and venison to help feed their families through the long, cold winter.

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Humble (or Umble) Pie

One dish that firmly belonged to the lower-class spectrum was the unassuming humble pie, also referred to as “umble pie.” Essentially, it comprised the remaining scraps of an animal, often consisting of the innards, blended together with apples, sugar, and spices to create a satisfying meal. Humble pie is actually a very old dish, with records of it existing back to the middle-ages.

The upper classes would feast on the meat of the animal, while the peasants would get what was left and make it into a filling pie.

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Hasty Pudding

Another variety of porridge commonly consumed was hasty pudding. This nourishing dish was prepared by combining corn or flour with boiling water or milk, resulting in a warm and comforting meal enjoyed by many. It was so named because it was quick to make, and it was a popular breakfast food both in America and in England.

American hasty pudding predominantly featured ground Indian corn rather than flour. Due to corn not being a significant crop in England, it didn’t attain the same level of popularity there as it did in America.

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Election Cake, Otherwise Known as Plum Cake

Plum cake has been around for centuries, and it’s usually made with some sort of berry, although the specific ingredients vary by region of the world. American plum cakes of the past encompassed a diverse array of fruits, making them reminiscent of what is commonly known as fruitcake today. In addition to its regular consumption, this cake was notably served during elections, earning it the name “election cake.”

Prior to the Revolutionary War, it was referred to as muster cakes, as they were prepared for the men summoned to drill with the British Army. It’s had a lot of names!

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Partridge

Partridges are medium-sized birds, with a wide native distribution throughout Europe, Asia, and parts of Africa. During colonial times, these flightless birds were highly favored as a nutritious meal option, primarily due to their non-migratory nature. While this particular type of meat may not be a common household staple in present times, there are ample recipes available for exploration.

Said to possess a delicate and tender texture, cooking this meat is known to be a swift and effortless process, adding to its appeal. It’s full of flavor but not too gamey. And partridge happens to be a healthier option than most farmed meats!

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Good English Tea

No compilation of 18th century American cuisine would be comprehensive without acknowledging the significance of tea. It played a pivotal role in sparking a revolution and the birth of an entirely new nation. Americans before the war really loved English tea, just like their brothers and sisters across the ocean. That’s why the tea tax was such a slap in the face. When the British imposed heavy taxes on tea, Americans grew disillusioned with the beverage and sought an alternative that wouldn’t require dependence on foreign imports.

They discovered a new drink that could be locally sourced, and to this day, it remains a popular choice among Americans.

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Thank the Colonists for Coffee!

Coffee, originally from Ethiopia, has become a distinctly American drink. Following the American refusal to purchase tea from the British monarchy, coffee emerged as the favored alternative, marking the beginning of a widespread coffee culture that has flourished ever since. Before then, coffee was more time-consuming to make than tea, but they would enjoy a cup at a coffeehouse. Coffee was a status symbol in colonial America; it wasn’t as expensive as tea, but it did require more effort to prepare.

Since then, coffee has solidified its position as a staple in the American diet. It has become an integral part of daily routines, enjoyed by countless individuals across the nation.

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Sturgeon, The Food of Kings

While fish remains a popular culinary option today, it’s quite possible that many individuals have yet to sample sturgeon. Admittedly, we haven’t either. However, during the establishment of the Jamestown colony by the first English settlers in the New World, they managed to catch an enormous sturgeon from the James River, marking a remarkable encounter with this particular species.

At that point in time, colonists had more than enough of this type of fish to go around. In fact, according to John Smith, “We have more sturgeon, can consume as humans and dogs.”

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Perry — Fermented Pear Drink

Pears were abundantly available in colonial America, and from them, a fermented beverage known as perry was crafted. Originating from England and France, perry found its way to the American colonies, where colonists indulged in this beverage on occasion, savoring its unique qualities.

Perry — Fermented Pear Drink

For some reason, apple beverages are more popular than pear-based beverages nowadays in the U.S. We’re not sure why, but this perry stuff sure sounds delicious!

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