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Food in colonial North Carolina was plentiful. Below is a list of foods they ate and used as ingredients to make dishes:

chinquapin nuts

hickory nuts, also used to thicken venison broth

chestnuts

acorns

hazel nuts

filberts

black walnuts

peaches

mulberries

grapes

persimmons

mulberries

black cherries

raspberries

huckleberries

dew berries

blackberries

maple for sugar

figs

plums

currants

haws

apples - several types

Pears

quinces

apricots

Gooseberries

strawberries

corn/maize

rice

wild onions

pulse

bushel beans

peas

kidney beans

carrots

leeks

parsnips

potatoes, several types

artichokes

radishes

horse-radish

beets

onions

shallots

garlic

chives

lettuce

cabbage

spinach

fennel

samphire

dock

wild rhubarb

rocket

sorrel

cresses

parsley

asparagus

cauliflower

watermelons

muskmelons

cucumbers

pompions

squashes

many edible flowers

fish, many types

oysters

crabs

bull-frog

turtles

turtle eggs

terrapin

eels

cockles

mussels

clams

conch

scallops

periwinkles

shrimp

crawfish

pigeons

squab

wild ducks, several types

turkeys

swans

geese

cranes

woodcock

snipe

partridge

pheasant

moorhen

dove

lark

rice birds

crows

gulls

snakes

young wasps in the nest before they can fly were considered a delicacy

stingray

deer

buffalo/bison

elk

bear

rabbits

alligators

beavers

beaver tail

skunks

raccoons

opossum

squirrels

cattle

sheep

swine

processed salt, for seasoning and preserving

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11y ago

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