While eels may not be widely regarded as a delicacy today, they held a remarkable status during colonial times. In New England, they were so highly prized that people used lobsters as bait to catch them. Eel meat was prepared in various ways, with eel pie being especially popular.

If you’re interested in trying eel today, you can still find them sold in shops in London and throughout England. For those adventurous enough, consider embarking on a culinary journey to savor a delicacy once reserved for your great-great-great-grandparents’ special occasions!

While many know that whale vomit has been used in perfumes for centuries, it is fascinating to learn that during the 1700s and 1800s, it was also a prized ingredient in luxurious culinary creations. Ambergris, as it is known, was used in beverages, served with eggs, and added to hot chocolate in America and around the world.

Ambergris is very rare, produced by only a small percentage of sperm whales, and typically drifts from the ocean to land. This rarity has made it a highly valued substance for countless years.

Unbeknownst to many, ice cream was introduced to colonial America in the mid-18th century. Its creation and preservation were made possible by the establishment of ice houses. Ice cream quickly became a popular dessert, with many delicious flavors available from the start.

Interestingly, early ice cream wasn’t just sweet; it was also flavored with ingredients like eels, asparagus, and chestnuts, alongside the more familiar sweet or fruity flavors.

While animals may not immediately come to mind when thinking of Jell-O, its primary ingredient is gelatin, which is derived from animal collagen. Colonists used this gelatin to make calf’s foot jelly, a dish made from exactly what it sounds like. Surprisingly, calf’s foot jelly is still made in parts of the U.S. and around the world.

There are plenty of recipes available online, and by adding sugar, it can be transformed into a delightful, sweet dessert. It might be worth trying for your upcoming holiday festivities!

Lobster may not be considered unconventional today, but its inclusion on this list is due to its historical context. In colonial America, lobsters were so abundant that eating them regularly was seen as a sign of lower social status. As mentioned earlier, they were even used as bait for eels!

Times have certainly changed. Today, lobster is one of the most expensive seafood options, while eels are unlikely to be used as bait when purchasing a lobster. The tables have indeed turned!

Before letting the name or description deter you, consider that yogurt is simply fermented milk. While we may be adverse to the idea of sour milk, it’s actually used in many delicious foods. One such food was clabber, which was very popular in colonial times. Instead of discarding sour milk, consider exploring recipes for clabber.

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

Snakes have long had an “icky” factor that keeps Americans from eating them, but this wasn’t always the case. Colonists often didn’t have the luxury of being picky and ate whatever they could find, including snake meat.

Although snake meat is relatively flavorless and has a texture similar to certain fish, it can be quite palatable in a soup—provided one can overcome the repulsion associated with snakes.

In the era of early colonists, resourcefulness was vital, leading them to use every part of the animals they raised, such as pigs, sheep, and cows. For pigs and sheep, the leftover scraps were ingeniously repurposed to create a dish known as scrapple. Essentially, scrapple is a meatloaf made from ground “extras” like the snout, heart, brain, or eyes.

Even today, scrapple continues to be produced, although the traditional practice of utilizing every part of the pig has largely faded.

Step aside, Mimi Siku, because there’s nothing too peculiar about consuming pigeons! Abundant and providing a decent amount of meat, these feathered creatures were often enjoyed by early settlers who didn’t have modern dietary sensibilities. While many of the birds we consume today are fully domesticated, consider that pheasant, for instance, isn’t actually all that different from eating pigeon. Interestingly, pigeon used to be considered an upper-class dish due to the effort involved in its preparation.

Custard continues to be a staple even today, though it often receives unwarranted criticism. While some genuinely appreciate its taste, others wouldn’t touch it for any amount of money. Posset, another type of custard, was also enjoyed by colonists as a dessert.

Posset was made as both a delicious sweet drink and a dessert custard that colonists served at weddings and special celebrations. It was immensely popular and greatly anticipated by everyone who had the pleasure of enjoying it!

In present times, many turtle species are endangered, making it rare to come across soups made from them. However, this wasn’t a concern in 18th century America. Turtle soup, often made from snapping turtles, was a highly popular dish among the wealthy and upper class.

Turtle soup remained a delicacy until the 1920s, when tastier and more convenient meats began to dominate dinner tables across the country. As attitudes towards sustainability and traditional cuisines evolve, there might be a resurgence of interest in turtle soup in the future, though it would likely be approached with conservation and ethical considerations in mind.

Hardtack, the enduring staple of soldiers, has been a form of sustenance for centuries. Essentially an unleavened bread resembling a cracker, hardtack has been prized by navies and armies for its long shelf life and portability.

Even today, soldiers in the U.S. Army receive a variation of hardtack in their MREs (Meal, Ready to Eat), though it’s now referred to as crackers. It seems some things truly do remain unchanged over time!

Colonial Americans cherished apple pie, despite apples originating from Europe and not being native to North America. Apples thrived in the colonies because of their ability to withstand harsh winters, and early Americans adapted them into pies much like those enjoyed today.

During that time, apple pie was probably less sweet than its modern version, mainly due to the scarcity and expense of sugar, which was considered a luxury. Nonetheless, it was flavored with nutmeg or cinnamon, ensuring it was just as delightful then as it is now!

While colonists didn’t typically snack on hardened bear fat, settlers in more rugged regions of the country did occasionally hunt bears for sustenance. They would render the bear fat, turning it into a substance similar to shortening, which they used for cooking and baking.

Bear fat was valued for its frying qualities and longer shelf life compared to pork fat, making it a preferred alternative for some colonists. Surprisingly, bear fat is still used by some people today for cooking and baking purposes.

Even today, many people enjoy biscuits and sausage gravy for breakfast, but this delicious dish was equally beloved during colonial times. Its popularity has endured over generations, satisfying morning cravings with its comforting flavors.

Originally emerging as a southern dish shortly after the Revolutionary War, biscuits and sausage gravy have remained largely unchanged since that time. This enduring favorite is a testament to the adage, “If something isn’t broken, don’t fix it.” It’s a dish that has stood the test of time, delighting palates across centuries.

It’s fascinating to note that colonial Americans enjoyed certain condiments with their meals, including a version of ketchup that differed significantly from today’s tomato-based sauce.

In colonial America, ketchup was a sauce made from ingredients like mushrooms, walnuts, anchovies, or oysters. Surprisingly, tomatoes were considered poisonous by many Americans during the 18th century, which delayed their acceptance in culinary practices. It wasn’t until around the time of the Civil War that a version of modern-day tomato ketchup began to appear in America.

Sheep were highly valued by families in the 18th century primarily for their wool, which was crucial for producing clothing for every member of the household. Once their wool quality declined with age, they were typically slaughtered, and their meat, known as mutton, became an important food source for the family.

The leftover parts of the sheep, similar to the process used for scrapple, were often utilized in various dishes. Mutton has continued to be a beloved meat choice even in modern times. Technically, mutton refers to the meat from a sheep that is over a year old, and its popularity has endured over the years.

Pease porridge wasn’t just a nursery rhyme reference; it was genuinely enjoyed during colonial times for its abundant ingredients. Also known as pease pudding, it consisted of boiled legumes with added flavor from a boiled ham or bacon joint.

Today, split pea soup remains a beloved dish that closely mirrors its preparation from the 18th century. Its enduring popularity speaks to the timeless appeal of this flavorful soup, especially comforting on a cold winter’s day!

Rodents like squirrels were plentiful in colonial America, especially in the wilder regions where colonists often trapped and enjoyed them. Squirrels were typically roasted over an open fire or used in pies, stews, and fried dishes. Despite their speed, colonists employed various trapping methods to catch squirrels, making hunting them a popular pastime, particularly in places like Connecticut.

Stewed swan, while uncommon today, was indeed enjoyed by colonists who did not share modern sensitivities about consuming these birds often seen as symbols of natural beauty. Colonists prepared swan in various ways, including stewing and roasting, similar to how geese are commonly prepared for meals.

For those interested in exploring the historical roots of colonial American cuisine, trying swan as a unique dish could offer a glimpse into culinary practices of the past. It might be an intriguing option to consider for an upcoming Thanksgiving or special occasion.

Syllabus and syllabub may sound similar, but they’re quite different! Syllabub, a whipped cream dessert similar to custard, was greatly loved by colonial Americans. Interestingly, various recipes for syllabub have endured and can still be found today.

If you’re up for trying something delightful and historical this week, making syllabub could be a fantastic choice for dessert!

Tripe, often seen as an acquired taste or something less appetizing, was surprisingly popular during colonial times. It is the edible lining of animal stomachs, typically from cows or deer. Despite its reputation, tripe is considered very nutritious, rich in selenium, zinc, and vitamin B12.

In colonial times, tripe likely provided a valuable source of essential nutrients for colonists, contributing to their daily intake of vitamins and minerals.

During the 18th century, porridge became immensely popular as a breakfast dish due to its simple preparation method and the abundance of readily available ingredients.

Porridge is typically made from ground corn or any other ground-up vegetable, mashed with milk or water. While oatmeal is a specific type of porridge made from oats, it’s important to note that not all porridge is necessarily made from oats.

Regrettably, slavery was a harsh reality in southern colonial America, where enslaved individuals were compelled to consume sustenance. One popular food among them was ash cake or ash bread, a corn-based bread baked in a heap of ashes from a fire.

Interestingly, ash cakes continue to be appreciated by outdoor enthusiasts today for their simplicity and convenience as a quick meal option during camping or wilderness exploration.

Molasses, a thick and rich brown syrup derived from sugar cane refinement, played a significant role as an ingredient in many colonial dishes. Molasses, particularly in rum, was highly popular until Great Britain imposed the Molasses Act, one of several taxes that contributed to tensions leading to the American Revolution.

Following the imposition of taxes on molasses, many colonists sought alternative options due to increased costs and restrictions. This shift in availability and affordability meant that molasses never regained its previous popularity in the U.S. as it once had during colonial times.

Pokeweed, a plant known for its medicinal properties, was recognized by Native Americans and colonists alike for its uses in treating various ailments such as headaches, coughs, and other conditions. Additionally, colonists also consumed pokeweed as food.

Despite its medicinal uses and culinary potential, pokeweed is poisonous if not prepared correctly. To safely consume pokeweed, the shoots and leaves had to be boiled in water multiple times to remove toxins before it was considered safe for consumption. This precaution was crucial to avoid any adverse effects from its poisonous properties.

Among lower-class Americans, especially in the southern colonies, pork was a significant component of their diet, with every part of the pig being utilized. One notable example was chitlins, also known as chitterlings, which refers to the cooked pig intestines. Chitlins were highly favored by the lower classes in the southern colonies.

Even today, chitlins (or chitterlings) can still be found at butcher shops. They are typically fried or boiled and often served with vinegar and/or hot sauce, making them a flavorful and traditional dish that continues to be enjoyed by many.

As previously highlighted, individuals from the lower classes often maximized their food resources by using every part of an animal, including chickens. Among the chicken’s organs, fried chicken livers were a popular dish.

Chicken livers are indeed nutritious and can still be found today for those feeling adventurous in the kitchen. They pair well with sautéed mushrooms and onions, offering a delicious and unique meal option.

Opossums, unique as the only marsupials native to North America, are distant relatives of kangaroos. Despite their biological distinction, colonists did not hesitate to roast and consume them, as opossums were a popular game animal throughout the colonies.

In modern times, opossums are more commonly encountered at night or unfortunately as casualties of road accidents. However, during the 18th century, they were a favored culinary option among many people.

Colonial Americans, particularly those from lower classes, were resourceful in utilizing available food sources, including raccoons, opossums, and squirrels. Raccoons, despite their humorous nickname “trash pandas,” were trapped and used for their meat alongside other small game animals.

Even today, raccoon meat continues to be consumed in certain regions of the United States, reflecting a historical tradition of utilizing local wildlife for sustenance.

Colonists developed a great fondness for cornbread, a culinary delight that originated from Native American traditions. Corn was a staple in Native American diets, ground into meal and used extensively to bake bread.

The settlers not only adopted the Native Americans’ use of corn but also incorporated other indigenous foods like squash and beans into their diets. These foods were cherished by Native American communities and contributed significantly to the diverse and evolving culinary practices of colonial America.

Pepper, originally introduced to Europe centuries earlier, became a fashionable spice that quickly found its way to the American colonies during the 18th century. Despite our modern association of pepper primarily with savory dishes, colonists embraced its versatility by incorporating it into sweets, including cakes.

According to Martha Washington’s “Booke of Cookery,” pepper cakes were not only delicious but also had an impressive shelf life of several months when stored correctly.

Sassafras tea was indeed a common beverage in the diets of people during the 18th century, both in colonial America and among Native American communities. It was not only consumed as a tea but also added to stews and creole dishes like gumbo, imparting its distinct flavor and purported medicinal benefits.

Interestingly, sassafras was also valued in 18th century England as a remedy for syphilis, leading to significant demand and export from the American colonies. This dual role as a culinary ingredient and medicinal remedy underscores sassafras’s historical importance and versatility in early American and European contexts.

Throughout our discussions, it’s clear that colonial settlers were adept at using every part of the animal, including the tongue, without waste. They roasted, boiled, fried, or chopped up and prepared the tongue in various dishes, making use of this often overlooked but flavorful cut.

Today, while the consumption of tongue may not be as widespread, it is still enjoyed in diverse culinary preparations such as grilling, frying, braising, or pickling. When prepared properly, tongue offers a delicious and flavorful meat option, showcasing its versatility and historical significance in traditional and modern cuisine alike.

The colonists indeed had a penchant for making jellies from various animal parts, and with moose being plentiful, they created a unique delicacy known as jellied moose nose. This dish involved boiling the upper jaw of the moose, then allowing the meat to sit overnight in moose broth to form a jelly-like consistency. Recipes for jellied moose nose can still be found online today, although sourcing moose meat may be challenging.

Interestingly, the concept of jellied animal nose extends beyond moose and can be adapted with other animal parts such as pig snout or cow nose. This versatility allows for culinary experimentation with different animal varieties.

Salting meat has indeed been a traditional method used since ancient times to preserve it over extended periods. By applying salt as a natural preservative, meats could remain edible for months when properly salted and stored in a cool environment, such as a basement. This practice was crucial for early Americans to sustain themselves through the winter months when fresh food was scarce.

Salted fish was just one example of how various meats were preserved using this method. Americans also salted beef, pork, and venison, ensuring a steady food supply during the harsh winter conditions.

The humble pie, also known as “umble pie,” indeed belonged to the lower-class spectrum historically. It was made from the leftover scraps of an animal, typically including innards, which were mixed with apples, sugar, and spices to create a hearty and satisfying meal. This dish has ancient roots, dating back to the Middle Ages.

In feudal times, the upper classes would consume the prime cuts of meat from an animal, leaving the peasants with the remaining parts. These less desirable cuts were then transformed into humble pie, reflecting a practical approach to utilizing every part of the animal for sustenance.

Hasty pudding, another staple of colonial American cuisine, was a simple and nourishing dish made by combining cornmeal or flour with boiling water or milk. Its name stemmed from its quick and easy preparation method, making it a popular choice for breakfast in both America and England during that era.

In America, hasty pudding typically featured ground Indian corn (cornmeal) as its main ingredient, reflecting the abundance and importance of corn in colonial diets. On the other hand, in England, where corn was not as widely cultivated, hasty pudding did not achieve the same level of popularity as it did in America.

Plum cake has indeed been a longstanding dessert, varying in ingredients across different regions and periods. In America during colonial times, plum cakes were made with a variety of fruits, resembling what we now know as fruitcake. These cakes were not only enjoyed regularly but also held special significance during elections, earning them the name “election cake.”

Before the Revolutionary War, these cakes were also known as muster cakes, as they were prepared for men summoned to military drills with the British Army. Over time, this versatile dessert has been known by several names.