The LuLac Edition #5, 704, July 5th, 2026

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WHAT PEOPLE IN AMERICA ATE IN 1776

Yesterday most likely Americans had the 4^th of July staples of hot dogs, hamburgers, wimpies, potato and pasta salad, watermelon, baked goods and ice cream. But 250 years ago the food was way different and more austere.

In 1776, colonial American diets were shaped by geography, seasonality, and cultural influences — from European settlers to Indigenous peoples and enslaved Africans. Food was often simple, seasonal, and made from locally available ingredients.

Breakfast

Most colonists began the day with bread, cornmeal mush, milk, or tea. The wealthy might add meat or fish, while the poor often had molasses or maple syrup on corn-based bread like Johnny cakes (also called hoe cakes in the South)

Lunch

Midday meals were lighter, often consisting of bread, meat, cheese, or vegetables with water, beer, or cider StudyCountry.com.

Dinner

The main meal of the day was substantial. Common dishes included meat stews, pies, porridge, and hasty pudding (a cornmeal-based dessert) Tasting Table+1. Meat was a highlight — pork, beef, lamb, venison, turkey, and game birds like passenger pigeons were staples StudyCountry.com. Smoked or salted meats were preserved for winter. Dairy such as milk, cheese, and butter were essential homefavorites.net.

Vegetables and Fruits

Colonists grew beans, peas, carrots, cabbage, squash, and fruits like apples, peaches, and cherries homefavorites.net+1. Seasonal produce was central to meals.

Grains and Breads

Wheat, corn, and barley were the main grains, used for bread, porridge, and beer homefavorites.net+1. Rye and Indian bread were also common in the Mid-Atlantic and South Tasting Table.

Regional Variations

New England: Seafood (clam chowder, fish), dairy, and corn bread homefavorites.net.

Middle Colonies: Bread, meat, dairy, apples, and pastries homefavorites.net.

Southern Colonies: Rice, corn, beans, pork, and French/African-influenced dishes homefavorites.net+1.

Cooking Methods

Frying, roasting, baking, grilling, and boiling were common StudyCountry.com.

In short, 1776 meals were hearty and varied by region, with corn, bread, dairy, and preserved meats as staples, and seasonal produce and seafood adding flavor. The wealthy enjoyed more variety and luxury, while the poor relied on simple, calorie-dense foods to survive. (home favories.com  LuLac) 

 

 

BRYCE AND THE BREAD

Bryce Berryman had a school project that he needed to complete regarding the history of this country. He chose to do a rendition of the sour dough bread made by people in Colonial times and beyond.

With painstaking research and an eye for precise detail, Bryce developed  a sour dough bread that can only be described as perfection. He started to sell it in Wyoming between The Carpet Mill Outlet and The Avenue Diner. Word got around on social media and he has been selling out shortly after opening.

I bought a loaf and some cookies last Saturday and they were outstanding. Bryce was going to take the 4^th off but consumer demand was intense, so he was there yesterday. It is ironic that on the day the country celebrates its birthday, his product mirrors the food that the patriots ate to fuel a start for this great country.

Here’s Bryce with his brother Brantley, Atty John Terrana  (his step grandfather and former classmate of mine) and me last week.