5 Colonial New Jersey Recipes to Try Today

Embracing the Past: Exploring Colonial New Jersey Cuisine

Colonial New Jersey was a melting pot of cultures with settlers from different parts of Europe, Native Americans, and enslaved Africans, each contributing to the region's culinary traditions. Today, the historical flavors of this era can be savored through a selection of authentic recipes that offer a taste of the past. Here are five Colonial New Jersey recipes that you can try to bring a slice of history to your dining table:

1. Indian Pudding

A beloved dessert with Indigenous origins, Indian Pudding reflects the blend of Native American and European culinary techniques.

• Ingredients:
  • 4 cups whole milk
  • ¹⁄₂ cup cornmeal (preferably yellow)
  • ¹⁄₄ cup molasses
  • ¹⁄₄ cup sugar
  • ¹⁄₄ teaspoon salt
  • 1 teaspoon ground ginger
  • ¹⁄₂ teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, melted
• Instructions:
  1. Preheat your oven to 300°F (150°C).
  2. In a large saucepan, scald 3 cups of the milk.
  3. Stir in the cornmeal slowly to avoid lumps and keep stirring until the mixture thickens.
  4. Add molasses, sugar, salt, ginger, cinnamon, and butter, mixing well.
  5. Add the remaining 1 cup of cold milk to cool the mixture.
  6. Pour into a buttered baking dish, cover with a lid or foil, and bake for 2-2.5 hours, stirring occasionally.
  7. The pudding should be soft, not firm. Allow it to cool slightly before serving.

2. Peach Preserves

During Colonial times, fruit was preserved for the colder months. Here’s a simple recipe for peach preserves:

• Ingredients:
  • 6 ripe peaches
  • 2 cups granulated sugar
  • Juice of 1 lemon
• Instructions:
  1. Peel, pit, and slice peaches. Place in a heavy-bottomed pot.
  2. Add sugar and lemon juice, and mix well.
  3. Over medium heat, cook the mixture, stirring until sugar dissolves.
  4. Simmer for about an hour or until the peaches become translucent and the syrup thickens.
  5. Sterilize jars, fill with hot preserves, seal, and process in a boiling water bath for 15 minutes.

3. Beef Collops

A staple dish for sustenance, beef collops are slices of beef cooked with simple, robust flavors.

• Ingredients:
  • 1 lb. beef (flank or chuck, thinly sliced)
  • Salt and black pepper to taste
  • Flour for dusting
  • Butter or suet for frying
  • 1 onion, chopped
  • ¹⁄₂ cup beef stock
• Instructions:
  1. Season the beef slices with salt and pepper, then lightly dust with flour.
  2. Heat a heavy skillet with butter or suet, and fry the beef until browned on both sides.
  3. Remove the beef to a plate.
  4. Add onions to the skillet, cooking until they soften.
  5. Pour in the beef stock, stirring to deglaze the pan, and bring to a simmer.
  6. Return the beef to the skillet, cover, and let it simmer for about 30 minutes or until tender.

💡 Note: For a more historically accurate approach, you might consider using open-fire cooking methods if available.

4. Flummery

An early form of dessert jelly, flummery can be made from oatmeal or other grains, sweetened and set with vinegar or wine.

• Ingredients:
  • 1 cup oatmeal
  • 2 cups water
  • ¹⁄₄ cup sugar
  • 2 tablespoons white vinegar or white wine
  • Nutmeg or other spices for flavoring
• Instructions:
  1. Boil the oatmeal in water until it thickens to a creamy consistency.
  2. Strain through a fine sieve or cheesecloth, pressing out as much liquid as possible.
  3. Add sugar and vinegar or wine, mixing until dissolved.
  4. Stir in nutmeg or other spices for taste.
  5. Pour into a mold or dish and allow to set in the fridge or a cool place.

5. Corn Pudding

A delightful side dish that showcases corn, a staple in colonial diets, in a new way.

• Ingredients:
  • 4 cups fresh corn kernels
  • ¹⁄₃ cup sugar
  • ¹⁄₄ cup all-purpose flour
  • 2 teaspoons baking powder
  • ¹⁄₂ teaspoon salt
  • 3 large eggs, beaten
  • 1 cup heavy cream
  • ¹⁄₂ cup butter, melted
• Instructions:
  1. Preheat oven to 350°F (175°C).
  2. Combine corn, sugar, flour, baking powder, and salt in a large bowl.
  3. In a separate bowl, mix beaten eggs, cream, and melted butter.
  4. Stir the wet ingredients into the corn mixture.
  5. Pour into a greased casserole dish.
  6. Bake for 45-50 minutes until the top is golden and the center is set.

In wrapping up this culinary journey through time, these recipes from Colonial New Jersey not only tantalize the taste buds but also remind us of the simple yet robust fare that helped sustain early settlers. By preparing and enjoying these dishes, we pay homage to the culinary creativity and resilience of the past.

What ingredients were commonly used in colonial New Jersey?

+

Common ingredients included cornmeal, molasses, beef, pork, various grains, fresh produce, sugar, and spices like nutmeg and cinnamon, which were traded from the Caribbean and Europe.

How did the colonists preserve food for the winter?

+

Food preservation methods included smoking, salting, pickling, and making preserves. Techniques like drying, fermenting, and storing root vegetables in cellars were also common.

Are there any regional variations in colonial New Jersey cuisine?

+

Yes, while there were commonalities, the Dutch settlers in the northern part of New Jersey had their distinct influence with dishes like pannekoek, while the southern parts saw more influence from British cooking.