What is a recipe from colonial Rhode Island?

Answer 1

The three common Native American foods of corn, beans and squash plus wild game, domestic livestock and the abundance of the Atlantic Ocean provided until land could be cleared for farming, orchards and vineyards.

Answer 2

The Johnny Cake still exists, and forget any cooking channel tips. It is coarse ground corn meal soaked overnight, a pinch of salt some starter yeast and proof for about two hours. Form it into a cross between a biscuit and a flapjack. Fry it on both sides on a griddle or in a cast iron skillet at low heat using lard (No Pam, Crisco, canola or peanut oil allowed) until golden brown and serve, It doesn't taste good because it is History not cuisine. Since you want the authentic goods you might try serving it with some molasses which sometimes gets people past the first bite. It is filling but so is cardboard.

You can make this into an edible but less then historic side through personal experimentation. An egg, chopped nuts and chopped dried fruit and honey give it a dessert quality. Pumpkin seed flower, rye, spelt and sesame seeds are good variants as additives. You can also abandon lard in favor of heart healthier oil but who wants to live forever.

The next recipe called P4 in Great Grandma Gunther's (Amos Gunther was her third or fourth husband) Cookbook is parsley, parsnip. possum and pone and has been modified as a great crock-pot recipe but not for Animal Abuse Advocates or the faint of heart who just may be offended by ....... HELLO ....... Did We Loose You?

Answer 3

corn, pig, squash, and anything alse they could find.