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The cuisine of the Thirteen Colonies includes the foods, bread, eating habits, and cooking methods of the Colonial United States. The cuisine expanded as colonists adapted to the unfamiliar new environment.

Breakfast could include toasted bread, cheese, and leftovers from the previous dinner. In the summer, fresh milk was common. The backcountry diet relied heavily on mush made from soured milk or boiled grains. A yogurt-like food called clabber, made from soured milk, was a staple breakfast for backcountry family meals. While the habit of eating greens ("sallet") remained popular, Old World vegetables were replaced by native plants like squashes, gourds, beans, corn, land cress, and pokeweed. The distinctive cooking method of the backcountry was boiling. Besides clabber, porridge, and mushes, typical dishes included various stews, soups, and pot pies. Food was generally eaten from wooden or pewter trenchers using two-tined forks, large spoons, and hunting knives. Dishware was not commonly used as it was easily breakable and could quickly dull knives. (Full article...)

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