United States of America
Many struggle to define an overall American cuisine, including Americans themselves. There is one simple answer for this: there is no American cuisine. To say that there is one overall cuisine is the same as saying there is one European cuisine or one Chinese cuisine. The United States is made up of, at the very least, seven distinct cultural and culinary regions. Think of these regions as different countries (culturally speaking of course). This series of blogs is meant to be a guide to the many American cuisines present in the country. Others may disagree with the way that I have categorized these regions, but this is the way that I see it: New England, Mid Atlantic, South, Midwest, Southwest, West, and Pacific Northwest. In turn, each of these regions can be divided into various sub-regions, some more than others. I have divided the Mid Atlantic into Northern and Southern Mid Atlantic. The South is divided into the Upper and Deep South, Tidewater, Appalachian, Low Country, Gulf, and Florida.
I will start off this blog with the United States as a whole. The foods in this category are at least somewhat common and familiar throughout the United States and, generally-speaking, the only American food that non-Americans are ever exposed to (and very little of this at that). American food that transcends regional differences owes a lot to popular culture as well as to traditional holidays, and in the case of the Western states, to food traditions brought from the Eastern states. Soda fountains, diners, television, cars, fast food, commercialization of food, and traditional holidays have all contributed to a very general American cuisine. The British influence is strong in American food: pot roast, puddings, pies, and mince meat being a few examples. Other strong influences are German: hamburgers, hotdogs, coleslaw, and potato salad, and Dutch: waffles and cookies. There are recent influences as well that have become naturalized to most of the United States, such as Italian: spaghetti and meatballs and lasagna. Generally, these European influences were adapted using native ingredients as well as learnig techniques from the Native Americans. While it has a rather less than flattering reputation throughout the world, in my opinion, it's just represented badly. Who can blame the world when the only American food most of them are ever exposed to is fast food and chain restaurants.
This is a work in progress, I will probably be playing around with it for a while. The U.S. is huge! I whole-heartedly invite comments and critiques. The following posts will start BELOW this one, starting with Native American cuisines (which is a collection of both historical and modern ingredients and dishes). The following blogs are in this order: Native American, New England, Mid Atlantic, South, Midwest, Southwest, West, and Pacific Northwest. I've set it up so one page only holds one blog entry.
Overall Major Influences:
British and Native American helped develop the basis of American cuisine. German and French influences are also evident as well as Dutch to a lesser degree. Different regions of the country will have other influences as well as these.
Traditional Ingredients:
dairy: Dairy has played an important role in the American diet since the early seventeenth century when Europeans from Britain and northern Europe settled the land. Today, fresh milk is considered very nutritious and many Americans drink it every day, as well as using it for meat gravies and baking. Along with milk, cream is used as well as butter. Eggs are eaten in many forms as well as an ingredient in both sweet and savory foods. Soured milk was once much more common than today and was frequently used in baking. Pasteurization of milk has meant that cultured milk is used instead and is called, "buttermilk" though true buttermilk is nothing like this cultured milk.
fruits (Ironically, apples are considered the most American of fruits even though they are not native to the land. Johnny Appleseed is an American folk hero who is said to have spread apple trees across the nation. Other domesticated fruits brought over from Europe include pears and plums. Many wild fruits have been enjoyed by most Americans. Of these blackberries are probably the first to come to mind for many. These grew in thickets in any disturbed soil. Other wild berries include raspberries, black raspberries, blueberries, and strawberries. Wild grapes, called muscadines and scuppernogs, are also eaten, especially in the southern regions. They are eaten fresh as well as made into jams and wines. Cranberries were traditionally consumed only in New England but with the New England Thanksgiving serving as a model for Thanksgivings across the nation, cranberries are now considered a necessity for the holiday. It is mainly used as a sauce to be eaten with the turkey. This sauce is a direct descendant of currant sauce which was brought over from England. Currants were brought over from Europe and enjoyed much popularity until a blight hit them in the twentieth century. They are much rarer these days. Oranges, though only grown in very specific regions of the country such as Florida and California, were very popular as Christmas gifts to put in stockings though today they are eaten throughout the year. Some fruits that are not grown in the country bear mentioning for the reason that they have become important to certain food traditions. Bananas are one of the most popular of fruits in the States. Aside from being eaten out of hand, one of their most popular uses is in banana puddings, as well as banana bread and sliced up on a peanut butter sandwich or sliced over cereal in the morning. Pineapples also are worth a mention here as they have been a symbol of welcome from colonial days in certain regions.
grains:
For most of American history, cornmeal (maize) has been the most used grain by necessity. Wheat, although preferred by the British/European colonists, just wasn't as available or suitable to the land as maize. Right up to the first half of the twentieth century, this was the most used grain for certain regions in the form of flour, hominy (dried maize kernals soaked in water and lye from wood ashes till they swelled and the skins slipped off), and grits (a sort of porridge from ground hominy). Other ways corn was used was eaten fresh from the cob with plenty of butter, and as popcorn. Popcorn is a traditional American Christmas decoration. It is strung on a string to use for the Christmas tree, sometimes they are dipped in color.
Wheat is now used more so than cornmeal for baking breads and pastries and some regions eat a porridge made from wheat called "cream of wheat" for breakfast. Rye is also used in northern regions. Oats have been a popular breakfast porridge all over the country since at least the nineteenth century. According to Lance Gibson and Garren Benson Iowa State University, "oats are chiefly a European and North American crop. These areas have the cool, moist climate to which oats are best adapted. Russia, Canada, the United States, Finland, and Poland are the leading oat producing countries. Oats are adapted to a wide range of soil types, thus temperature and moisture conditions are the usual limiting factors as to where oats are grown....Some winter oats are produced in the United States, but most are spring oats produced mainly in the north central states."
meats:
Traditionally, and still to some extent in certain regions, game has played a large part in the diet of Americans. Popular game animals include white-tailed deer, rabbit/hare, passenger pigeons (now extinct unfortunately), turkey (especially during the Thanksgiving season in November and Christmas), grouse, quail, pheasant, ducks, geese, and even black bear. Domesticated animals account for most of the meat in the American diet, however. Beef is generally the most popular, followed by chicken and pork. Other domesticated animals eaten include ducks, geese, lamb, mutton, goat, and rabbit/hare.
Organ meats also have a place in the traditional American diet. Examples include brains and eggs (brains scrambed with eggs; usually a breakfast dish), the infamous liver and onions combo still to be found in diners and restaurants, certain loafs made with leftover scraps from hog butchering which go by a number of names depending on the region (scrapple in the mid-atlantic and certain midwestern states, liver pudding and liver mush in the south), lamb's testicles (usually called by the name of lamb's fries), steak and kidney pie, and chicken liver pate.
nuts/legumes
Nuts, seeds, and legumes are popular as snack foods often eaten out of hand. Peanuts are by far the most popular. Native to South America but introduced to North America by African slaves. Peanuts are an important crop for many southern states. Peanuts are a common snack food and are usually roasted and salted or served in their shells. They are also boiled in the south. Americans really enjoy it ground up into a butter to use as a filler for sandwiches, in soups, and stuffed into celery as an hors d'ouevre.
Pecans, black walnuts, white walnuts (from the butternut tree), pinyons (pine nuts), and acorns are all native nuts and have been used for baking particularly for generations.
California grows many nuts that are not native to the country. Nuts such as almonds, pistachios, English walnuts, etc.
Sunflower and pumpkin seeds are also popular as snacks, usually salted and roasted.
Seasonings:
Common seasonings vary from region to region, however, there are some common herbs and spices that have been used for generations to flavor food that all regions share. American food, true to its European and Native American beginnings, have always been rather light on the herbs and spices for the most part. Certain herbs and spices have traditionally been relegated to certain food preparations.
Above all salt and black pepper are the two seasonings one will find on every American table without fail.
In the past, fresh and dried herbs played an important culinary and medicinal role in American lives. As the mid-20th century witncessed a decline in the quality of American food when fast food, frozen dinners, and canned vegetables and soups started replacing home-cooked meals and fresh ingredients, herbs, especially fresh herbs, declined in usage. Thankfully, American food has been enjoying a renaissance for the past 20 years or so and many herbs are being used again.
Herbs common throughout North American cuisine include parsley, thyme, sage (especially popular for poultry), rosemary, various mints (popular for lamb, peas, and sauces), caraway, chervil, chives, dill, and horehound (mostly for candies).
Though for the most part not native to North America, spices are commonly and traditionally used in sweets, chutney's, and some meat dishes. Popular spices include cinnamon, nutmeg, allspice, clove, and ginger.
Vinegars are also used. Apple cider and malt are the traditional ones. Apple cider vinegar is used mostly in salads while malt vinegar is used to sprinkle over fried foods such as french fries.
Peppers have traditionally been confined to the south and southwest. In the south they are usually steeped in vinegar which is used as a condiment for greens and barbecue. The southwest uses them the most extensively having been influenced by the Spanish and Mexicans. There they are used in stews and chilie's.
Vegetables:
(maize, beans (navy, pinto, great northern), squash (pumpkin, butternut, acorn), potatoes, onions, carrots, celery, tomatoes, peas, lettuce (romaine, ice burg, spinach, sorrel, watercress), spring onions, green beans)
Dishes: Beverages: Apple Juice, Beer (ale's, lager's), Chocolate Milk, Coffee, Hot Chocolate, Lemonade, Orange Juice, Tea, Breakfast: Cheese Toast, Eggs Benedict (see Mid Atlantic Section for recipe (look under Northern and Breakfast)), English Muffin, Fried Eggs, Hashed Browns (a shredded fried potato dish usually fried in bacon fat.), Pancakes, Poached Eggs, Scrambled Eggs, Waffles (originated in New York), Cheeses: Cottage cheese (before commercialization there was a wide variety made at home), Cream cheese (Philadelphia is famous for it; of minor importance until WWI, when the Dairy Division of the Department of Agriculture launched a campaign for "rediscovering" it as a thrifty, nutritious use for skim milk), Farmer cheese/Pot cheese (very diverse), Nursery junket (considered somewhat old-fashioned; an almost-cheese of half-set curd still swimming in its whey; in the past it commonly included brandy or rum as well as a final dose of cream), Condiments/Pickles: Bearnaise Sauce, Cranberry Sauce (traditional during Thanksgiving; originated in New England), Cucumber Pickles, Grape Jelly, Gravy, Hollandaise Sauce, Ketchup (first walnut ketchup's were created, then cranberry, elderberry, gooseberry, and grape when sugar became plentiful. The earliest of these sauces, based sometimes on nuts, sometimes on mushrooms, had been made without sugar, resulting in spicy and tart concoctions more similar to worcestershire sauce.), Mayonnaise, Mustard Sauce, Orange Marmalade, Peanut Butter, Strawberry Jam, Entrees: BLT (bacon, lettuce, and tomato sandwich), Casseroles (baked dishes in which a main ingredient is combined with a starch and various vegetables and seasonings, a thrifty, nutritious dish), Chicken Pot Pie (similar to British meat pies and pasties), Chicken Salad (diced chicken with onions, celery, salt, black pepper, mayonnaise, and sometimes almonds and/or grapes; popular for sandwiches), Corn Dog (hotdog on a stick dipped in a cornmeal batter and deep fried), Curried Chicken Salad (chicken salad with spices), Egg Salad (boiled eggs mashed with mayonnaise, salt, and black pepper; popular for sandwiches), Hamburgers/Cheeseburgers, Hotdogs, Grilled Cheese (a cheese sandwich buttered on both sides and grilled), Lasagna, Meatloaf (traditionally good for saving money by stretching out meat with bread), Peanut Butter and Jelly Sandwich, Pizza, Pot Roast (usually made from an inexpensive cut of beef oven-roasted with onions and other root-vegetables), Roasted Chicken, Roasted Turkey (commonly served with sage flavored bread stuffing on Thanksgiving), Sloppy Joe (a type of loose meat sandwich; has many variations on the name (wimpies in parts of the Northeast, yip yips around St. Louis, slushburgers in parts of the upper midwest, barbeques in other parts of the upper midwest, hot tamales in parts of Southeastern Wisconsin, taverns in parts of Iowa and Minnesota, steamrs in parts of Virginia and West Virginia)), Spaghetti and Meatballs, Salisbury Steak (around the turn of the century, this became popular on both sides of the Atlantic when broiled chipped beef was prescribed for his British patients by Dr. J.H. Salisbury), Shrimp Cocktail (boiled shrimp served with a cocktail dipping sauce which is usually a mix of ketchup and horseradish), Steak, Tuna Melt, Tuna Salad (usually on a sandwich), Pastries/Cookies/Candies/Breads: American Parfait (a layering of cream and various ingredients such as granola, nuts, or fruit and sometimes topped with whipped cream; similar to the Scottish cranachan), Amish Friendship Bread (Made from a sourdough starter and is often share similar in manner to a chain letter), Banana Split, Brownies (a type of dense chocolate cake), Candied Apple, Chocolate Chip Cookies (originally from New England), Chocolate or Vanilla Malt, Cotton Candy, Fudge, Ice Cream (traditional flavors include vanilla, chocolate, and strawberry), Ice Cream Cone (an edible ice cream carrier shaped like a cone), Milk Shakes, Muffins, Oatmeal Cookies (sometimes with raisins), Pigs in a Blanket, Rice Crispy Treat, Root Beer Float, Sundae (vanilla ice cream with chocolate syrup and whipped cream and sometimes nuts and sprinkles), Pies/Cakes/Puddings: Apple Pie (some regional variations; it used to be dished up in New Hampshire "swimming in maple syrup."), Birthday Cake, Black Forest Cake, Carrot Cake, Charlotte Russe (especially popular in the latter half of the 19th century; a 2-qt. glass bowl is lined with 12 to 18 lady fingers. Sprinkled with about 1/4 cup madeira. 2 envelopes unflavored gelatin is softened in water and another 1/4 madeira. 1 qt. cream is whipped in a metal bowl over ice; when thickened, 3/4 cup confectioners sugar is whipped in, and finally the softened gelatin. 1 teaspoon vanilla extract is added. The cream mixture is piled into the lined bowl and chilled for at least 8 hours. It is unmolded and, if desired, almonds or macaroons are sprinkled over the top before serving.), Chocolate Cake, Creme Brulee/Burnt Cream (there is one truly American version called maple creme brulee), Cup Cake, Depression Cake (includes little or no sugar, milk, butter, or eggs), Devil's Food Cake, Fruit Cake (popular during Christmas; a dense cake with dried and candied fruit and sometimes nuts in it; quite infamous), Fruit Pies (such as cherry, rhubarb, and peach), German Chocolate Cake, Lemon Meringue Pie (Boston's Parker House), Mince Meat Pie, Plum Pudding (AKA Christmas pudding; considered somewhat old fashioned), Pumpkin Pie (traditional during Thanksgiving; originated in New England), Strawberries and Cream (preferably freshly picked and drenched in thick cream), Strawberry Shortcake (Has been around since at least 1850 where it became popular to host strawberry shortcake parties celebrating the coming of summer; a baking powder biscuit dough mixed with butter and cream is baked to flaky perfection, which is then split into two layers, the lower of which is usually slathered with butter before accepting its burden of berries with
sugar to make a filling. The top half is buttered, still hot, and covers the crushed berries, and in its turn is capped with more berries. Often served with whipped cream.), Zabaglione (An Englishman who went to Sicily intent upon devising his own recipe for sherry instead contrived to make the first Marsala. This led someone else to invent zabaglione; the word means eggnog in Italian; has been popular in the U.S.), Soups: Chicken Noodle Soup, Tomato Soup, U.S. Senate Bean Soup (A favorite for more than half a century in the Senate restaurant, this method for preparing soup from dried beans is a variation on a very American them; Senator Henry Cabot Lodge, Sr. urged this Massachusetts specialty on his peers.), Vegetable Dishes: Corn on the Cob, Green Bean Casserole, French Fries, Mashed Potatoes, Onion Rings (onions which have been sliced and deep fried), Popcorn, Potato Chips, Potato Salad (many regional variations), Roasted Peanuts
Quotes:
Mark Twain while in Europe in 1878:
"A modest private affair, all to myself. I have selected a few dishes, and made out a bill of fare, which will go home in the steamer that proceeds me [across the Atlantic], and be hot when I arrive - as follows....Radishes. Baked apples, with cream. Fried oysters; stewed oysters. Frogs. American Coffee, with real cream. American butter. Porter-house steak. Saratoga potatoes. Broiled chicken, American style. Hot biscuits, Southern style. Hot wheat-bread, Southern style. Soft-shell crabs. Connecticut shad. Baltimore perch. Brook trout, from Sierra Nevadas. Lake trout, from Tahoe. Sheep-head and croakers, from New Orleans. Black bass from the Mississippi. American roast beef. Roast turkey, Thanksgiving style. Cranberry sauce. Celery. Hot buckwheat cakes. American toast. Clear maple syrup. Virginia bacon, broiled. Blue points, on the half shell. Cherry-stone clams. San Fracisco mussels, steamed. Oyster soup. Clam soup. Philadelphia Terrapin soup. Bacon and greens, Southern style. Hominy. Boiled onions. Turnips. Pumpkin. Squash. Asparagus. Butter beans. Sweet potatoes. Lettuce. Succotash. String beans. Mashed potatoes. Catsup. Boiled potatoes, in their skins. New potatotes, minus the skins. Early rose potatoes, roasted in the ashes, Southern style, served hot. Sliced tomatoes, with sugar or vinegar. Stewed tomatoes. Green corn, cut from the ear and served with butter and pepper. Oysters roasted in shell - Northern style. Roast Wild turkey. Woodcock. Canvas-back-duck, from Baltimore. Prairie hens, from Illinois. Missouri partridges, broiled. 'Possum. Coon. Boston bacon and beans. Green corn, on the ear. Hot corn-pone, with chitlings, Southern style. Hot hoe-cake, Southern style. Hot egg-bread, Southern style. Hot light-bread, Southern style. Buttermilk. Iced sweet milk. Apple dumplings, with real cream. Apple pie. Apple fritters. Apple puffs, Southern style. Peach cobbler, Southern style. Peach pie. American mince pie. Pumpkin pie. Squash pie. All sorts of American pastry." - American Food: What We've Cooked, How We've Cooked It, And the Ways We've Eaten in America Through the Centuries
Menus:
The REAL First Thanksgiving:
Being a Virginian, I feel I must set the record straight regarding the holiday we know as Thanksgiving. Most Americans believe that it started with the pilgrims at Plymouth Rock in Massachusetts. This is a lie. The first Thanksgiving took place in the year 1619, "two years before the pilgrims arrived in Massachusetts." In 1619, "a band of English settlers landed in Virginia, at what is now known as the Berkeley Plantation," just a few miles from Jamestown. "History says they immediately fell to their knees to thank God for their safe arrival."
"The Virginia Company had directives given to the settlers and the directives were that upon
landing, they were to give thanks and every year thereafter make it an annual celebration in thanks to the Lord for a safe passage," says Barbara Awad, president of the Virginia Thanksgiving Festival. How do you like them apples!
Historians say that their "feast" included bacon, peas, cornmeal cakes, and cinnamon water.
Unfortunately since that's not much of a feast I don't think I'll be able to persuade most Americans to convert (including moi for that matter). So I will also make a list of the foods served at the Plymouth Thanksgiving, as well as a modern typical Thanksgiving feast below that one.
Plymouth Thanksgiving:
Although viewed as a symbol for cooperation and interaction between colonists and Native Americans, Thanksgiving is actually just in keeping with a long tradition of celebrating and giving thanks for the harvest. A tradition brought over from England. Anywho, like I promised, here is what historians believe the pilgrims ate at this celebration:
Foods that were definately on the table:
Venison, wild fowl
Foods that may have been on the table:
Seafood: cod, eel, clams, lobster, seal
Wild Fowl: wild turkey, goose, duck, crane, swan, partridge, eagles
Grain: wheat flour, Indian corn
Vegetables: pumpkin, beans, peas, onions, lettuce, radishes, carrots
Fruit: plums, grapes
Nuts: walnuts, chestnuts, acorns
Herbs and Seasonings: olive oil, liverwort, leeks, dried currants, parsnips
What was definately NOT on the table:
ham, sweet potatoes, potatoes, corn on the cob, cranberry sauce, pumpkin pie, chickens, eggs
A menu might look something like this, or at least might include some of these items (see below for some recipes):
Meats: roasted whole turkey, roasted duck, roasted goose , roasted venison, fish covered in leaves and baked in coals
Vegetables: whole pumpkin baked in coals, two or three other kinds of winter squash stewed, beans boiled with venison, garlic and onions
Breads/Puddings/Pies: Corn bread, English cheese pie, pumpkin pudding, Indian pudding
Recipes:
Corn Bread:
4 cups water, 1 cup cornmeal, 1 1/2 cups whole wheat flour, 1 tsp. salt
Put the water into a saucepan and add in the cornmeal, Bring to a boil, then simmer for about 1/2 hour until it thickens. Now mix together the flour and salt, and stir it into the cornmeal mix. When well mixed, take 1/2 cup portions and place on a cookie sheet to form little domes, flattened on top. Put into a 350F oven for 15 minutes. Take the cookie sheet out, turn the bread-domes over and cook for another 10 minutes.
Roast Venison: five deer were brought by the Native Americans to the first Thanksgiving. Onions and butter were both very common ingredients known to the Puritans.
4 Venison Steaks, 2 Medium onions, 1 Tbsp butter , Garlic Powder, salt and pepper to taste
Heat frying pan over medium heat. Season one side of steaks with garlic, salt and pepper. When pan is hot, place butter in pan and melt. Put sliced onions in pan and cook onion sections seperate. Place venison on top of onions, season side down. Season top of steaks with more garlic, salt & pepper. Cook on each side for 5-10 minutes.
Stewed Onions: Onions were one of the things easy to grow in New England, and the English ate quite a number of them.
1 stick butter, 3 cloves garlic, minced, 16 small onions, halved and peeled, 2 tablespoons dill, chopped
Melt the butter, add the garlic and cook gently 1 to 2 minutes. Arrange the onions in a baking dish and pour 3/4 of the garlic butter over the onions. Bake at 350 degrees F for 45 minutes or until tender. Before serving, reheat the remaining garlic butter, add the dill and pour over the onions.
Modern Traditional Thanksgiving:
This is a list of dishes that would be on most tables in the United States. There are definately regional additions but those have been left out for this. Keep in mind that Thanksgiving, in most cases, is meant to feed a crowd so there is lots of food. Plus many people say that the best part about Thanksgiving is the leftovers eaten over the course of the next week or so.
Roast Turkey with Dressing:
"For the dressing, use bread, picked up fine, a table spoonful of butter, some sage, thyme, chopped onion, pepper, salt, and the yolks of two eggs, and pour in a little boiling water to make it stick together; before putting it in the turkey pour boiling water inside and outside, to cleanse and plump it; then roast it in a tin kitchen [portable oven put on top of stove], basting all the time. It will be splendid, served with a nice piece of ham and cranberry sauce."
- Los Angeles Cookery: 1881
Cranberry Sauce:
Basically a type of compote/relish. Cranberries are boiled in water and sugar to taste until the cranberries become mushy and it thickens. Sometimes other ingredients might be added like orange zest, ginger, maple syrup, or cinnamon.
Corn Bread: This is a Southern style cornbread, please don't let the lack of wheat flour and sugar scare you off, it really is the most delicious cornbread you will ever taste. And if that doesn't persuade you, just think of it as being closer to the original Thanksgiving cornbread.
Combine 2 cups white or yellow cornmeal (the South generally prefers white where basically everywhere else it's yellow; being a Southern girl myself I use white.), 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon baking soda in a mixing bowl. Place 1/3 cup leaf lard or shortening in a large black iron skillet (the iron skillet is not optional) and set on the middle rack of a 425 degree F oven for 2 to 3 minutes till melted. Meanwhile, make a well in the center of the cornmeal mixture and add 2 lightly beaten eggs, and 2 cups of buttermilk and stir only enough to mix. Pour in the hot lard to the mixture and stir briskly to incorporate. Immediately pour the batter into the black iron skillet used to melt the lard in and bake for 25 minutes at the same temperature till nicely browned. Cut into wedges.
Note: If no buttermilk is on hand, mix a little vinegar or lemon juice into whole milk until it thickens.
Pumpkin Pie (often replaced by sweet potato pie in the South): To be continued...
Mashed Potatoes with Gravy: To be continued...
Peas:
boiled and flavored with butter, salt, black pepper, and sometimes spearmint.
Green Bean Casserole: A more recent addition and not particularly my favorite, it literally hurts my soul to include this.
Follow the Campbell's Company recipe....that's all I have to say
Mrs. Rorer's cookbook (19th century):
Breakfast #1: oatmeal mush with whipped cream, broiled steak, stewed potatoes, quick muffins, coffee, fruit; Breakfast #2: fried indian mush, maple syrup, cecils of cold meat, saratoga potatoes, flannel cakes, cocoa, fruit in season; Breakfast #3 (spring): small hominy boiled in milk, broiled lamb chops, lyonnaise potatoes, gems, coffee, orange salad; Breakfast #4 (spring): flannel cakes, coffee, fried chicken, cream sauce, scalloped potatoes, salad with french dressing; Breakfast #5 (summer): strawberries without stemming, broiled tomatoes, cream gravy, boiled new potatoes, cheese ramekins, rolls, coffee; Luncheon #1: bouillon, orange sherbet served in orange skins, fish a la reine in paper cases, chicken croquettes, french peas, terrapin with saratoga potatoes, boned chicken, wafers, montrose pudding, cheese, black coffee; Luncheon #2: roman punch served in ice tumblers, sweetbreads a la creme served in paper cases, partridges on toast, salmon croquettes, sauce hollandaise, cheese ramekins, charlotte russe, black coffee; Dinner (winter): oysters on the half shell, consomme, cream macaroni, boiled leg of mutton, caper sauce, currant jelly, lettuce with french dressing, water crackers, neufchatel, lemon sponge, black coffee"
- American Food: What We've Cooked, How We've Cooked It, and the Ways We've Eaten in America Through the Centuries
Sources: my head, American Food: What We've Cooked, How We've Cooked It, and the Ways We've Eaten in America Through the Centuries, America the Beautiful Cookbook: Authentic Recipes from the United States of America, Appalachian Home Cooking: History, Culture, & Recipes, Mrs. Kitching's Smith Island Cookbook, Renewing America's Food Traditions: Saving and Savoring the Continent's Most Endangered Foods, Milk: The Surprising Story of Milk through the Ages with 120 Recipes that Explore the riches of our First Food, www.wikipedia.org, www.lifeintheusa.com, www.mtnlaurel.com,http://berksweb.com/pam/, www.marylanddelivered.com,
http://www.kitchenproject.com/history/Strawberries/StrawberryShortcake/index.htm,
www.foodtimeline.org,www.native-languages.org/states.htm, http://www.visit-maine.com/current_category.2617/current_advcategory.2423/companies_list.html,
http://www.suite101.com/article.cfm/bean_lovers/77100,http://www.steakperfection.com/delmonico/History.html,
http://www.kurtsaxon.com/foods011.htm, http://www.history.com/content/thanksgiving/the-first-thanksgiving/first-thanksgiving
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