The American Revolutionary War (1775–1783) was a time of great upheaval, not just in politics but also in the kitchens of colonial America. Food was central to the daily lives of soldiers and civilians alike, and the war impacted what people ate and how they prepared their meals. With British blockades limiting supplies and Continental Army rations often scarce, colonists and soldiers had to get creative with their cooking.
In this post, we’ll explore six historical recipes from the Revolutionary War era—dishes eaten by soldiers, Founding Fathers, and everyday Americans. Using sources from colonial cookbooks and documented accounts, these recipes offer a taste of the food that helped shape a nation.
The United States Revolution and Its Food
During the war, colonists faced supply shortages due to British control of trade routes and ports. Staples like sugar, tea, and flour became scarce, leading to substitutions and rationing. The Continental Army relied on simple, calorie-dense meals to sustain itself, while civilians had to make do with what was available locally.
The food of the time reflected the ingenuity and resilience of the colonists. Corn, native to North America, became a staple, while homegrown vegetables, game, and preserved foods were essential for survival. Patriots boycotted British imports, leading to an increase in homegrown tea alternatives and locally milled grains. In the army, salted meat, hardtack, and mush were common, while wealthier households still enjoyed European-inspired dishes.
Now, let’s take a look at six Revolutionary War-era recipes that you can recreate in your own kitchen.
Six Revolutionary War Recipes to Try at Home
1. Firecake (Continental Army Bread)
Source: Journal of Joseph Plumb Martin, A Narrative of a Revolutionary Soldier (1830)
During the harsh winters of the Revolutionary War, particularly at Valley Forge in 1777–78, many Continental Army soldiers survived on firecake, a simple bread made from just flour and water. With food supplies dwindling and rations often insufficient, soldiers had to make do with whatever they had, and firecake became a staple.
The dough, made without yeast or leavening agents, was mixed into a thick paste and either cooked on a hot rock over an open flame or baked on a flat metal surface. The result was a dense, dry, and often unappetizing cake that provided just enough sustenance to keep soldiers going. Despite its blandness, firecake symbolized the endurance and sacrifice of the Continental Army, as they fought through starvation and brutal conditions to secure American independence.
Ingredients:
- 2 cups whole wheat flour
- ½ cup water (adjust as needed)
- A pinch of salt (if available)
Instructions:
- Mix the flour, water, and salt until it forms a dough.
- Shape the dough into flat cakes.
- Cook on a hot rock or a cast-iron skillet over an open flame until both sides are browned and cooked through.
Historical Note: Soldiers often ate this with whatever they could scavenge—small game, wild greens, or even tree bark tea.
2. Hasty Pudding
Source: American Cookery by Amelia Simmons (1796)
A true colonial staple, hasty pudding was a simple yet hearty dish that provided warmth and sustenance to both Revolutionary War soldiers and civilians. Originally an English dish made with wheat flour, American colonists adapted it using cornmeal, which was more readily available in the New World. The dish was made by slowly stirring cornmeal into boiling water until it thickened into a smooth, porridge-like consistency.
Sometimes sweetened with molasses or honey, it was a favorite among the Founding Fathers, including George Washington. Hasty pudding was praised for its nutritional value and versatility, often served as a breakfast dish or a side with meat.
Beyond its practicality, it became a symbol of American self-sufficiency—embracing native ingredients over imported British goods. In fact, it was celebrated in the 1790 poem The Hasty Pudding by Joel Barlow, highlighting its importance in early American cuisine.
Ingredients:
- 3 cups water
- 1 cup cornmeal
- ½ teaspoon salt
- 1 tablespoon butter (optional)
- Molasses or honey (optional, for sweetness)
Instructions:
- Bring water to a boil in a pot.
- Slowly stir in the cornmeal while continuously whisking.
- Add salt and continue stirring until thickened (about 10 minutes).
- Serve warm with butter and molasses if available.
Historical Note: George Washington enjoyed a version of this dish, often served with maple syrup.
3. Johnnycakes
Source: The Art of Cookery Made Plain and Easy by Hannah Glasse (1774)
Johnnycakes were a colonial-era staple that sustained both soldiers and civilians throughout the Revolutionary War. Made from cornmeal, water, and a bit of salt, these flat, pancake-like cakes were quick to prepare and could be cooked on a griddle, in a skillet, or even on a hot stone over an open flame. Corn was abundant in the American colonies, making johnnycakes a cheap and reliable food source, especially during times of war when wheat flour was scarce.
While their origins trace back to Indigenous peoples, who made similar corn cakes, colonists adapted the recipe and gave it various regional names, including “journey cakes” due to their portability. Johnnycakes were often eaten plain or with butter, but those who could afford it sweetened them with honey or maple syrup. They became a symbol of American resilience, feeding soldiers on the battlefield and revolutionaries fighting for independence.
Ingredients:
- 2 cups cornmeal
- 1 cup boiling water
- ½ teaspoon salt
- ½ cup milk (optional)
- Butter or lard (for frying)
Instructions:
- Mix the cornmeal, boiling water, and salt to form a thick batter.
- Heat a skillet over medium heat and grease it with butter or lard.
- Drop spoonfuls of batter into the skillet and flatten into small cakes.
- Cook for 3–4 minutes per side until golden brown.
Historical Note: Hoecakes (A form of Johnnycakes) were George Washinton’s favorite meal. He had these hot cakes every morning in his Virginia estate, slathered with honey and butter.
4. Syllabub (Colonial Dessert Drink)
Source: The Compleat Housewife by Eliza Smith (1742)
Syllabub was a luxurious and frothy dessert drink enjoyed by the wealthier classes in colonial America, including prominent figures like Thomas Jefferson. Originating in England, this indulgent concoction made its way to the American colonies, where it became a favorite at social gatherings and celebrations. Made by whipping cream with sugar, wine (or cider), and lemon zest, syllabub had a light, mousse-like texture and a slightly tangy, boozy flavor.
The drink was often served in elegant glass goblets and topped with nutmeg for extra warmth and spice. While soldiers and common folk were surviving on firecake and corn mush, the elite indulged in refined European-style treats like this one. Syllabub not only reflected the divide between social classes during the Revolutionary era but also showcased the colonists’ evolving tastes, blending European traditions with New World ingredients.
Ingredients:
- 1 cup heavy cream
- ½ cup white wine or cider
- 2 tablespoons sugar
- Zest of 1 lemon
- Nutmeg (for garnish)
Instructions:
- Whip the cream until thick.
- Slowly mix in the wine or cider, sugar, and lemon zest.
- Spoon into glasses and top with nutmeg.
- Chill before serving.
Historical Note: Syllabub was originally a farmhouse drink before becoming an elite colonial dessert. In 17th-century England, fresh milk was often frothed directly from the cow into a bowl of sweetened wine or cider, creating a natural foam. This early version, known as “drunken milk,” was a rustic treat before being refined into the whipped, elegant syllabub that colonial elites enjoyed at dinner parties.
5. Pepper Pot Soup
Source: The Virginia Housewife by Mary Randolph (1824)
Known as “the soup that won the war,” Pepper Pot Soup was a hearty and spicy stew introduced to the Continental Army by Caribbean cooks in the winter of 1777–78. With Washington’s troops suffering from hunger and cold at Valley Forge, supplies were running dangerously low. According to legend, Christopher Ludwick, the army’s baker general, prepared this soup using whatever ingredients were available—salted beef, root vegetables, black-eyed peas, and a heavy dose of black pepper and cayenne to warm the body.
The dish had West African and Caribbean influences, brought to the colonies by enslaved and freed African cooks, making it one of the first truly multicultural American dishes. The warmth and spice of the soup provided much-needed sustenance and lifted morale among the starving soldiers, reinforcing its legacy as a dish of resilience during the Revolutionary War.
Ingredients:
- 1 pound beef or pork (cubed)
- 1 onion, chopped
- 2 potatoes, diced
- 2 carrots, sliced
- ½ cup black-eyed peas or lentils
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- 6 cups beef broth or water
- 1 bay leaf
- Salt to taste
Instructions:
- Brown the meat in a large pot.
- Add onions and cook until translucent.
- Pour in broth and add the remaining ingredients.
- Simmer for 1.5–2 hours until the meat is tender.
Historical Note: While there is no definitive record of Washington eating it himself, Philadelphia later adopted it as a signature dish, with vendors selling “pepper pot, smoking hot!” on street corners well into the 19th century. It is considered one of America’s earliest fusion dishes, blending Indigenous, African, and European influences into a single, hearty meal.
6. Birch Bark Tea (Colonial Tea Substitute)
Source: A New System of Domestic Cookery by Maria Rundell (1806)
During the Revolutionary War, tea became a symbol of British oppression, and after the Boston Tea Party in 1773, many Patriots refused to drink imported tea as an act of defiance. With British blockades cutting off supplies, colonists turned to local herbs, leaves, and tree bark to brew their own tea substitutes.
One of the most popular alternatives was birch bark tea, made by steeping the inner bark of black or yellow birch trees in hot water. This tea had a slightly minty, wintergreen flavor and was believed to have medicinal properties, helping to relieve colds and joint pain. Colonists also brewed tea from sassafras root, raspberry leaves, and dandelions, embracing American-grown ingredients to sustain themselves during wartime.
Ingredients:
- 1 handful of fresh or dried birch bark (or sassafras root)
- 4 cups water
- Honey or maple syrup (optional)
Instructions:
- Boil the birch bark in water for 10–15 minutes.
- Strain and serve warm.
- Sweeten with honey if desired.
Historical Note: John Adams, the second U.S. president, wrote in a 1774 letter that he and his wife, Abigail, had given up British tea entirely and instead drank herbal substitutes like sage and birch bark tea. While many Patriots swore off tea to support the revolution, some Loyalists secretly smuggled British tea into their homes, risking fines and public shaming for defying the boycott.
Feeding the Revolution
The Revolutionary War was not just a battle fought with muskets and strategy—it was also a fight for survival in everyday life, especially when it came to food. The dishes of the era reflected the resilience and ingenuity of the American people, from the firecake that sustained starving soldiers to the pepper pot soup that lifted spirits at Valley Forge. Even as supply shortages and blockades made ingredients scarce, colonists adapted by embracing local resources, leading to the creation of new American food traditions.
The simple hasty pudding and johnnycakes were more than just meals; they symbolized self-reliance and the rejection of British imports. Meanwhile, dishes like syllabub and birch bark tea reveal the social and economic divide of the time, highlighting the stark contrast between the hardships of common people and the indulgences of the wealthy.
By recreating these recipes in your own kitchen, you’re not just cooking—you’re connecting with history in a hands-on way. Whether you’re simmering a pot of pepper pot soup or whipping up a sweet syllabub, you’re experiencing the flavors that fueled a revolution. So next time you sit down to eat, take a moment to appreciate how food has always played a role in shaping nations, cultures, and the course of history itself.
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