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A shattuck is a grapefruit. I didn't know it was What a wonderfully informative post. Thanks so much for sharing. Had fun reading it. Early American food and drink. These first three articles were based on notes I had rewritten in a more or less orderly fashion a couple of years ago. From here on articles will probably be on a slower schedule, depending on what else I'm doing. The pudding would be eaten with milk poured over it or maple syrup or molasses.
When butter became a possibility it was added too. The pudding took hours to cook, it would be begun the night before, and left in a covered kettle, to simmer slowly. Although today we think of oatmeal porridge, there were many kinds of porridges in colonial days. Suppawn, samp, hominy and succotash came from corn.
Suppawn was a thick porridge of cornmeal and milk cooked together. This was a favorite of the Dutch and southerners. Samp was a coarse hominy, made by crushing the kernels in the mortar, and boiling them up, and eaten cold or hot with milk or butter.
A favorite in New England was bean porridge. It was cooked in bake ovens in large quantities, and some of it would be set aside for freezing. When taking a journey, the family would chop off a portion to carry with them. It became a custom to eat bean porridge with a brown bread made from corn meal on Saturdays and Sundays. On Saturdays around noon time the village baker would go around the village gathering up the pots of beans and he would then cook them in his oven. In some towns the pots were collected on Saturday morning, and returned in time for supper Saturday night.
Porridge could also contain meat or other vegetables. Gruel is what you ate when you were so poor that you had to water down your porridge to make it last longer. Because water was little used as a drink in the old country, it was considered by the colonists to be unfit for consumption. The English clung to ale, the Dutch to beer, the French and Spanish to light wines. Because beer was so easy to brew from barley and hops, or from roots such as ginger, sassafras or spruce, it quickly gained popularity in the colonies.