Tag Archives | Constitution Week

Constitution Week – Foods of Our Forefathers Part VII

Constitution Week – Foods of Our Forefathers Part VII

  Constitution Week – Foods of Our Forefathers Part VII Salting was also used extensively without intentional drying.  In fact, salt pork, beef or fish (plus some cheese), was often the only animal protein available during the winter. Salt was thus essential to the early settler.  Although some was imported from Portugal and the West […]

Constitution Week – Foods of Our Forefathers Part VI

Constitution Week – Foods of Our Forefathers Part VI

Constitution Week – Foods of Our Forefathers Part VI Drying was one of the major processes by which the colonists preserved the bulk of their winter’s stores.  Fruits, especially apples, pears, peaches and apricots, some vegetables, and meat, particularly fish, were dried in large quantities for later use. Drying in the cloudy North was a […]

Constitution Week – Foods of Our Forefathers Part V

Constitution Week – Foods of Our Forefathers Part V

  Constitution Week – Foods of Our Forefathers Part V In her food preparation and preservation, the early American housewife was tied tightly to the calendar and the clock – much more tightly than today’s homemaker is.  Local availability of foodstuffs and the limitations of existing food preservation techniques meant that nature largely called the shots […]

Constitution Week – Foods of Our Forefathers Part IV

Constitution Week – Foods of Our Forefathers Part IV

Constitution Week – Foods of Our Forefathers Part IV The longer winters in New England produced a diet somewhat different from that in Virginia.  Not as many varieties of fruits and vegetables grew as in the South, and emphasis was put on those which would store well or which could be converted to something stable […]

Constitution Week – Foods of Our Forefathers Part III

Constitution Week – Foods of Our Forefathers Part III

Constitution Week – Foods of Our Forefathers Part III The abundance of meat in America was a major change in the diet of the early settlers.  Rabbits and squirrels were available year-round nearly everywhere, plus deer and other large game in many regions.  As settlers moved west, buffalo gained importance in the diet.  Fish, shellfish […]

Constitution Week - Foods of Our Forefathers Part II

Constitution Week – Foods of Our Forefathers Part II

Constitution Week – Foods of Our Forefathers Part II The standard grains included wheat, barley, oats and rye.  Finely ground wheat flour, “boulted” or sieved through a fine cloth, was used to make white bread for the rich early in the fifteenth century.  Most of the gentry ate what we would call cracked or whole […]

Constitution Week - Foods of Our Forefathers

Constitution Week – Foods of Our Forefathers

Today is Constitution Day (Constitution Week is from Sept 17th – Sept 23rd), which commemorates the formation, and signing of the U.S. Constitution by thirty-nine brave men on September 17, 1787, recognizing all who, are born in the U.S. or by naturalization, have become citizens.  Our Constitution was signed on September 17, 1787, and after […]