The Most Popular Foods Eaten In The 13 Original Colonies
Summary
TLDRDieses Video enthüllt die beliebtesten Speisen in den 13 ursprünglichen Kolonien, wobei Mais als zentrale Nahrungsquelle hervorgehoben wird. Es zeigt, wie Mais in Form von Maismehl in Gerichten wie Johnnycakes und hasty pudding verwendet wurde. Darüber hinaus werden Methoden der Lebensmittelkonservierung wie das Einmachen von Fleisch, das Einlegen von Lebensmitteln in Gärung und die Verwendung von Gewürzen zur Verlängerung der Haltbarkeit behandelt. Auch die Bedeutung von Fisch, insbesondere Kabeljau, für den Export und die Entwicklung der amerikanischen Marine wird thematisiert. Zudem werden alkoholische Getränke, süße Backwaren und Tavernenspeisen, die in der Kolonialzeit beliebt waren, vorgestellt.
Takeaways
- 🌽 Die Kolonisten lernten von den Ureinwohnern, Mais anzubauen, was zu einer Grundlage der amerikanischen Landwirtschaft wurde.
- 🍪 Mais wurde zu Maismehl verarbeitet, ein wichtiger Bestandteil in kolonialen Gerichten wie Johnnycakes und hasty pudding.
- 🍖 Potted meat war eine Methode, um Fleisch vorübergehend zu konservieren, indem es gekocht und in Glasgefäße mit Fett abgefüllt wurde.
- 🍒 Die Einwohner der Kolonien verwendeten Essig ein, um Lebensmittel wie Obst, Gemüse oder Fleisch einzumachen, um die Haltbarkeit zu verlängern.
- 🍪 Jumble-Cookies, ein englisches Süßspeiserezept, wurde in die Neue Welt gebracht und von Martha Washington unter anderem populär gemacht.
- 🍹 Die Kolonien produzierten verschiedene Arten von Alkohol, einschließlich Hartwein aus Äpfeln und Whiskey aus Mais.
- 🐟 Der Fisch, insbesondere der Kabeljau, war ein wichtiger Bestandteil der kolonialen Ernährung und wurde auch exportiert.
- 🍰 Pfefferkuchen, ein Rezept, das Pfeffer als Konservierungsmittel und Melasse als Süßungsmittel verwendete, war ein langlebig haltbares Dessert.
- 🦞 Hummer waren in der Kolonialzeit so üppig vorhanden, dass sie als Nahrung für die Armen und Gefangenen galten, bevor sie zu einem Delikatessen wurden.
- 🏠 Tavernen boten nicht nur warme Unterkunft, sondern auch eine Vielzahl von Gerichten an, die schnell zubereitet werden konnten, wie Speck und frische Brotprodukte.
Q & A
Welches Getreide war in den 13 ursprünglichen Kolonien sehr beliebt?
-Mais war in den 13 ursprünglichen Kolonien sehr beliebt und wurde zum ersten Fundament der amerikanischen Landwirtschaft.
Wie halfen indigene Führer wie Squanto den Kolonisten?
-Indigene Führer wie Squanto halfen den Kolonisten, Mais anzubauen und Cornmeal herzustellen, was eine gemeinsame Grundlage für zwei Gesellschaften schuf, die versuchten, zusammenzukommen.
Welche Gerichte wurden aus Maismehl in den Kolonien zubereitet?
-Aus Maismehl wurden Gerichte wie Johnnycakes, die Maismehl-Pfannkuchen sind, und hasty pudding, eine Maisbrei, die mit Wasser oder vorzugsweise Milch gekocht wurde, zubereitet.
Wie bewahrten die Kolonisten Fleisch vor, um es im Winter zu essen?
-Die Kolonisten verwendeten die Methode des 'Pottens', bei der Fleischstücke leicht gekocht und dicht in Glasgefäße mit Butter oder Schmalz versiegelt wurden, um die Haltbarkeit zu verlängern.
Wie wurden Lebensmittel in den Kolonien durch die 'Drei S's' konserviert?
-Lebensmittel wurden durch Salzen, Räuchern und Einfrieren in Schnee, die sogenannten 'Drei S's', konserviert.
Was ist die Bedeutung der Einfuhr von Gewürzen für die Kolonisten?
-Die Einfuhr von Gewürzen ermöglichte es den Kolonisten, ihre Gerichte zu diversifizieren und war für diejenigen von Bedeutung, die keinen eigenen Garten hatten oder in kälteren Regionen lebten.
Warum war der Fischfang in den 13 Kolonien so wichtig?
-Der Fischfang war wichtig, weil fast alle ursprünglichen amerikanischen Kolonien am Atlantik lag und der Fischfang reichlich war. Besonders der Dorsch war sehr beliebt und wurde sowohl gegessen als auch exportiert.
Wie beeinflusste der Dorschfang nicht nur die Ernährung, sondern auch den amerikanischen Unabhängigkeitskrieg?
-Der Dorschfang half nicht nur, indem er Nahrung und Geld lieferte, sondern auch, indem er eine Flotte von Schiffen, die nötig waren, um den Handel zu unterstützen, bereitete. Diese Schiffe wurden im Krieg in die junge amerikanische Marine umgewandelt.
Was war ein Beispiel für ein Dessert, das in den Kolonien beliebt war?
-Ein beliebtes Dessert in den Kolonien war der Syllabub, der aus Zucker, Wein und geschlagenem Sahne zubereitet wurde und oft zu besonderen Anlässen serviert wurde.
Wie wurden Gewürze in den Kolonien verwendet und welche Rolle spielten sie?
-Gewürze wurden in den Kolonien verwendet, um Gerichte zu würzen und sie waren auch für Reinigungszwecke und manchmal medizinische Anwendungen wichtig. Sie fanden Anwendung in Pies, gewürzten Fleischgerichten und Suppen.
Warum wurde der Fasan in den Kolonien gegessen und was passierte später mit diesem Vogel?
-Der Fasan wurde in den Kolonien gegessen, weil er eine reiche Quelle von Nahrung war. Er wurde in vielen verschiedenen Arten zubereitet, einschließlich Braten, Backen, Eintunken in einer Suppe oder in einer Torte. Der Vogel wurde jedoch aufgrund der Überjagd ausgerottet und durch Hühnchen ersetzt.
Outlines
🌽 Koloniale Grundnahrung
Der erste Absatz behandelt die Popularität von Mais in den 13 ursprünglichen Kolonien. Mais war nicht nur ein Grundnahrungsmittel, sondern auch ein wesentlicher Bestandteil der kolonialen Wirtschaft. Die Einheimischen lehrten die Siedler Mais anzubauen und zu Mehl zu machen, was zu einer Brücke zwischen den beiden Gesellschaften führte. Mais diente als Hauptbestandteil in verschiedenen Gerichten wie Johnnycakes und hasty pudding. Darüber hinaus beschäftigt er sich mit der Speicherung von Nahrung, insbesondere mit der Verwendung von eingemachtem Fleisch, das durch leichtes Kochen und dichtes Abmachen in einer Dose mit Butter oder Schmalz haltbar gemacht wurde.
🍪 Süße Koloniale Spezialitäten
Der zweite Absatz konzentriert sich auf süße Koloniale Spezialitäten wie Jumble-Cookies, die auf der Mayflower nach Amerika gebracht wurden und in die amerikanische Küche integriert wurden. Martha Washington hatte sogar ein eigenes Rezept für Jumble-Cookies, das aus Eiern, Mehl, Zucker, Milch und eventuell Kümmel bestand. Der Absatz erwähnt auch die verschiedenen Arten von Alkohol, die in den Kolonien konsumiert und hergestellt wurden, einschließlich Hartwein aus Äpfeln, Whiskey aus Mais und Rum aus Melasse. Zudem wird das traditionelle Pickle-Verfahren erwähnt, bei dem Früchte, Gemüse oder Fleisch in Fässer mit Salzlake eingemacht wurden.
🐟 Meeresfrüchte und Tavernen
Der dritte Absatz beschreibt die Bedeutung von Meeresfrüchten in der Ernährung der Kolonisten, insbesondere der Beliebtheit von Kabeljau, der sowohl verzehrt als auch exportiert wurde. Kabeljau half nicht nur, Nahrung und Geld zu liefern, sondern auch, eine junge Marine für Amerika aufzubauen. Der Absatz erwähnt auch die Verwendung von Gewürzen wie Pfeffer und Melasse in Leckereien wie dem Pfefferkuchen, der sowohl schmackhaft als auch haltbar war. Wildes Wild war eine weitere wichtige Nahrungsquelle für die Kolonisten, die auf Tiere wie Hirsche, Kaninchen, Truthähne und sogar Tauben jagten. Letzteres ist heute seltener, da die Art der Taube, die früher gegessen wurde, durch Überjagd ausgestorben ist.
🦞 Lobster und Tavernen
In diesem Absatz wird die Rolle von Tavernen in der Kolonialzeit hervorgehoben, die nicht nur als Treffpunkt für Gespräche und politische Organisationen diente, sondern auch als wichtige Einrichtungen, um schnelles Essen zu erhalten. Gerichte wie Speck, Schinken, frische Brotlaibe und Schäferpflanzen waren populär. Der Absatz erwähnt auch die Verwendung von Meeresfrüchten wie Austern in verschiedenen Gerichten und süße Leckereien wie Schokoladen-Nuss-Torten. Ein besonderes Highlight sind die Syllabub-Gerichte, die aus Sahne, Zitrone und Alkohol bestehen und für besondere Anlässe serviert wurden.
🌿 Gewürze und Kräuter
Der letzte Absatz beschäftigt sich mit der Verwendung von Gewürzen und Kräutern in der kolonialen Küche. Gewürze und Kräuter wurden nicht nur zur Arzneimittelherstellung und Reinigung verwendet, sondern auch, um Fleisch, gebratenes Brot und Salate zu würzen. Die Kolonisten lernten von den Einheimischen, wie man lokale Pflanzen zu Tee und Balsam verarbeitete. Gewürze und Kräuter fanden auch Verwendung, um die Geschmacksidentität der kolonialen Ernährung zu formen, was bis heute in der amerikanischen Küche spürbar ist.
Mindmap
Keywords
💡Mais
💡Konservierung
💡Eingelegtes Essen
💡Jumble-Cookies
💡Alkohol
💡Kabeljau
💡Pfefferkuchen
💡Wildbret
💡Hummer
💡Gaststätte
💡Syllabub
💡Kräuter
Highlights
Corn was the cornerstone of the 13 original colonies' diet and economy.
Native Americans taught settlers the vital technique of growing corn, preventing starvation.
Johnnycakes and hasty pudding were popular corn-based dishes in colonial times.
Potted meat, a preserved food, was a staple during the long winters and Revolutionary War.
The 'Three S's: salt, smoke, and snow, were methods used to preserve meat in Colonial America.
Pickling was a traditional method to preserve and season food, with cucumbers being a key ingredient.
Jumble cookies, an English sweet, were adapted and popularized in the New World.
Alcohol was produced from local ingredients like corn and apples, and imported goods like molasses.
Codfish was a significant food source and export, contributing to the American economy and navy.
Pepper cake, using pepper as a preservative, was a long-lasting and sweet colonial dessert.
Wild game was a primary food source, with deer, rabbit, turkey, and pigeon being commonly hunted.
Lobster, once abundant and considered food for the poor, became a delicacy as its supply decreased.
Taverns were central to colonial social life, offering a variety of quick and preserved foods.
Syllabub, a dessert of whipped cream, citrus, and alcohol, was a special-occasion treat in the colonies.
Herbs and spices like basil, sage, and dill were used to flavor colonial dishes and for medicinal purposes.
American colonists boycotted British tea, leading to the use of indigenous brewing methods and herbs.
Transcripts
The surprising bird that used to be consumed. The pricey delicacy that
was more common. The most popular place in town to get the best food.
Keep watching to find the most popular foods eaten in the 13 original colonies!
When it comes to popular foods in the 13 original colonies, everything begins and ends with corn.
Yes, the stereotypical idea of corn being eaten in the colonies was actually true,
as this is one myth your elementary school books didn't exaggerate.
The technique of growing corn was taught to settlers by the Native Americans in
a watershed moment that essentially saved the colonists from starvation.
Corn quickly became the first bedrock of American agricultural practice. Once the craft
was mastered, corn quickly was made a staple in colonial cooking, and a key part of the colonial
economy. Once Indigenous leaders like Squanto had taught the colonists how to grow corn and use
it to make cornmeal, it provided common ground for two societies struggling to come together.
“This corn is special, isn't it?”
“I love good corn."
All 13 colonies used the crop for cornmeal, an ingredient that held various dishes together
such as johnnycakes, which are basically cornmeal pancakes, and hasty pudding,
a porridge made with corn that was cooked in water or preferably milk.
These dishes were enjoyed by everybody in colonial society - and are still being made today.
Not everything that was killed, harvested, or bought in the colonies was to be eaten right away.
Much of it needed to be stored away for the long, cold winters — something that
became all too clear to the soldiers trapped in Valley Forge during the Revolutionary War.
"Three days successively we have been without bread. Two
days we have been entirely without meat."
But in a time before refrigeration, how did the colonists preserve
food? One answer comes in the form of potted meat.
Potted meat was essentially cuts and parts of various animals that were lightly cooked and
tightly sealed in a jar with butter or lard, allowing its shelf life to last for months.
When ready to eat, the potted meat could be unsealed and served up,
becoming a popular dish throughout the original 13 colonies.
That wasn't the only way to extend the shelf life of food during Colonial times.
D. M. Kinsman wrote in a report called "Meat Preparation and Preservation in Colonial America"
that meat could also be preserved through the "Three S's:" salt, smoke, and snow.
With survival on the line, the colonists had to use what they had around them,
with potted meat being just one of the resulting delicacies.
Another method of preservation that influenced the dinner table was the long-standing tradition of
pickling food. This involved placing either fruits, vegetables, or meat inside wooden
barrels or casks that were filled with brine. Pickled foods went hand in hand with potted or
preserved meats at the dinner table and were often seasoned with simple spices and salt.
Pickling was a process that provided comfort in times of food shortages or poor seasons.
And it was also delicious. According to the History Channel, Dutch farmers in New York started
growing cucumbers in the 1650s. Their crops were then pickled and sold by dealers on the street,
marking the beginnings of the pickle industry, which still thrives today.
They weren't just making food, they were also making money. It's the American Way!
It wasn't all salty meat and pickled vegetables in the colonies, though. Jumble cookies, along
with a host of other English sweet recipes, were also brought over and adopted into the New World.
Jumble cookies are believed to have come across on the Mayflower, eventually spreading into the other
areas of America. Martha Washington, the first lady to President George Washington,
even had her own special Jumble cookie recipe, which consisted mostly of eggs,
flour, sugar, milk, and maybe some caraway seeds.
The Jumble cookie is a perfect example of how the 13 colonies built upon their
roots from England to make recipes that took on an American flavor over time.
In spite of America's puritanical roots, all 13 colonies consumed a variety of different
forms of alcohol and found numerous ways to produce it. Some of these methods included
crushing apples and fermenting them into hard cider, or turning corn into whiskey, which is
still a practice done to this day and has been perfected through the distillation of bourbon.
Aside from utilizing local ingredients such as corn and apples to make alcoholic drinks,
the colonies relied on the importation of certain
goods in order to widen the palate of accessible alcohol. For instance,
molasses was oftentimes used to create rum — which had its downside when it came to wartime.
"A lot of them were drunk. Just putting them on boats. And people are like falling off,
s--tfaced, trying to get it… it's just funny."
Perhaps most interestingly, there is evidence that honey was used to make
metheglin in the New World, which was originally a Welsh spiced mead.
Since almost all of the original American colonies were along the coast of the Atlantic ocean,
it's no wonder that there were strong strong seafood influences in their diet.
The fishing was plentiful; anything from sturgeon, seals,
flounder, herring, and more were common catches for colonialists.
But codfish was by far the most popular to be caught,
cooked, and sold. According to "Colonial New England Recipes," a famous and widely used
technique was baking the codfish with various vegetables and herbs like onions and thyme.
The codfish found itself not only on New Englander's dinner tables but also being shipped
for exportation, which ended up inadvertently helping to win the Revolutionary War. You see,
codfish was by far the biggest export from the 13 colonies to other countries.
And that meant a fleet of ships, mostly fishing and commercial vessels,
were needed to support the trade. So when the war broke out, John Adams saw
a naval opportunity; soon, those fishing fleets had been transformed into America's young navy.
Codfish wasn't just useful in war, though. It also had an effect on religion as well.
Once codfish was dried it became around 80% protein, which made it the perfect food for
Catholic countries in Europe to import from the colonies during periods of religious fasting.
Ultimately, the codfish supplied food, money, and eventually a navy for the American people,
making it a very important bit of food indeed.
One popular recipe that relied more heavily on imported ingredients was pepper cake. It primarily
used pepper as a preservative and molasses as a sweetening agent. And it didn't just taste good.
Importantly, it was also easy to preserve, lasting for months or even over a year before going stale.
Think of the toughest gingerbread man you can imagine, and that is pepper cake.
So, just exactly how is this immortal molasses-filled cake concocted? Well,
once again we have Martha Washington to thank here, as she passed down a
recipe for pepper cake that she originally received in 1749 during her first marriage.
The recipe includes such interesting elements as ginger, coriander, caraway, and aniseed.
Food in the 13 colonies had to do more than taste good, it had to last.
Pepper cake is an all-star of everything a colonialist was looking for in food.
Inhabitants of all 13 colonies relied heavily on the dense amount of wild
game found in the vast forests of the New World for a source of fresh food.
Wild game was often the main dish satiating the colonial appetite,
as Americans hunted animals such as deer, rabbit, turkey, and even pigeon in droves.
This created a largely meat-based diet for the colonies. They killed what they could and ate
what they would. In regards to a more modern diet, pigeon certainly sticks out from the
rest of the usual game. One reason it's so unusual now is that the main type of
pigeon people used to eat, the passenger pigeon, was hunted into total extinction.
Colonial Americans enjoyed eating this bird in many ways, including roasting it,
baking it, adding it to a stew, or even sticking it into a pie. Once the bird went extinct due to
overhunting, the chicken replaced it on the dinner table and in the American marketplace.
Another plentiful source of food for the colonists was lobster.
In fact, according to History, there were so many lobsters when the first settlers
came to America that they washed up ashore in droves, nearing piles that reached up to 2 feet
high. The fact that they were so plentiful made lobster an ideal food for the poor,
and when difficult seasonal droughts reduced the supply of other foods.
Native Americans utilized the lobster to fertilize their crops, and they also cooked
and ate them alongside seaweed. As for the colonists, eventually the number of lobsters
literally washing ashore wasn't enough, so they developed fishing boats called smacks that were
specifically designed for catching lobsters. The men who ran these boats were known as smackmen
and pulled in such large amounts of lobster that the 13 colonies didn't know what to do with it.
So what they ended up deciding on was to feed lobster to slaves, prisoners,
and indentured servants. In fact, it became so common that before coming to America,
some servants would stipulate they could only be given a certain amount of lobster.
Yes, it's hard to believe given lobster is considered a delicacy nowadays,
but once upon a time it was considered only fit for society's poor and downtrodden.
As the colonies developed, taverns popped up all over the rugged landscape, offering warmth and
reprieve from the taxing traveling conditions of the time. Taverns also served many purposes within
a town or city, as they became a hub for sharing ideas and political organization. But there was
another major reason customers kept coming back to taverns across early America: the delicious food.
According to the National Women's History Museum, even colonists wanted "fast food."
One could expect a variety of dishes served at their preferred tavern.
These quick bites typically included bacon, ham, and other pork products, as they were fast, cheap,
and easy to preserve. Hot biscuits were also certainly a popular tavern menu item, and things
like shepherd's pie are still served in those colonial taverns that have survived to today.
"There's a shepherd's pie, and a bubble and squeak, the early American answer for leftovers."
"The Colonial Williamsburg Tavern Cookbook," by former Colonial Williamsburg Executive Chef
John Gonzales, also details some fantastic tavern dishes of the colonial era,
and perhaps more importantly, how to make them. Gonzales reveals that taverns sold sweet potato
muffins, steak stuffed with oysters, and for dessert, chocolate pecan pie.
Now that sounds like the recipe for a great Yelp review.
Alcohol and dessert all in one? Sounds too good to be true.
But welcome to the wonder that is syllabub.
There were many ways to make Syllabub, but there were always two key ingredients:
sugar and wine. This dish was literally whipped up for special occasions,
containing whipped cream and some kind of citrus for acidity.
Syllabub relied on that combination - plus alcohol! - to create a dessert that kept an
individual coming back for another bite. It was a delicacy well known throughout the 13 colonies,
often served as a centerpiece inside elegantly stacked glasses.
If you're looking to throw an old-fashioned 18th century party, Amelia Simmons' "American Cookery"
is a must. It offers a host of syllabub recipes ranging from whipped raspberry
cream to lemon cream in order to recreate popular variations of this colonial classic. Each list of
ingredients calls for a heavy pour of booze to be sure one catches a delicious buzz as well.
Nobody wants to eat bland food, not even colonists, so they figured out ways to
spice things up - literally. According to the Union Forge Heritage Association, a colonial
garden would have included things like basil, sage, caraway, chives, and dill, to name a few.
These herbs were used for cleaning purposes and at times were applied medicinally,
but mainly they were used to add flavors to pies, spiced meats, and soups.
Colonists were also able to use plant life for a range of things like tea
and balm. According to the Daily Progress, when Americans boycotted British teas,
they turned to local indigineous tribes to learn brewing methods, like with the wild bergamot mint.
Many of the base herbs were used to season meat and added to salads,
and oils were extracted for cooking. And for those colonists who could afford them,
other herbs and spices were imported to satisfy those looking to cook beyond the
typical colony fare or for those who couldn't maintain a garden due to colder weather.
These simple but practical applications of herbs added
an important flavor identity to the colonial diet - and shaped what we still eat today.
Weitere ähnliche Videos ansehen
50 Excel Tricks die JEDER können sollte
6 UF Modul C Teil 1
Der Trinkwasser-Check | Reportage für Kinder | Checker Tobi
How we Learn: Baddeley's Working Memory, Part 1
Charité Clinical Journal Club (German) by Fred Luft - 07.08.2019
Farbenlehre II: Alles was man wissen muss: Farbkreis, Farbkontraste, Farbharmonien und Farbsymbolik
5.0 / 5 (0 votes)