Colonial Cooking: Rediscovering Outdoor Heritage

In a world of modern stoves, prepackaged meals, and microwave dinners, there’s something deeply grounding about colonial cooking and preparing a meal the way our ancestors did—with fire, iron, and instinct. Historical cooking, especially from the colonial American period, is more than a novelty. It’s a chance to connect with the rhythms of the natural world, learn practical survival skills, and bring forgotten flavors back to life.

For outdoor enthusiasts, homesteaders, reenactors, and LARPers, colonial cooking offers the perfect blend of function and tradition. Whether you’re simmering a stew over an open fire or baking johnnycakes on a cast iron griddle, you’re participating in a centuries-old tradition of ingenuity and resilience. And with a little guidance (and the right gear), you can easily bring this experience into your own backyard.

Why Historical Cooking Still Matters

There’s a reason the simple act of preparing food over an open flame resonates so deeply with us—it’s one of the oldest rituals in human history. Colonial cooking invites us to rediscover that ritual, not just by recreating dishes, but by embracing the mindset of our ancestors. In a time before thermometers and timers, cooking was an intuitive art that demanded patience, observation, and adaptability. Food wasn’t just sustenance; it was community, ceremony, and survival.

By exploring colonial cooking methods, we reconnect with the skills that made life possible before industrialization. We learn to gauge heat not by dial settings, but by the crackle of firewood and the feel of a pot’s handle. We remember how to create flavor from minimal ingredients, guided by season and region rather than grocery store abundance. These skills build more than tasty meals—they build confidence and independence.

There’s also a joy in the textures, smells, and sounds of the process. The scent of cornbread rising in a Dutch oven, the hiss of meat in a cast iron skillet, the rhythmic turning of a spit—it engages every sense in a way that modern cooking rarely does. For those who love camping, survival training, or living history, colonial cooking is a natural extension of that passion. It’s not just about eating differently. It’s about seeing the world through the lens of the past and discovering just how capable we can be.

In a society increasingly detached from where food comes from, this style of cooking brings us closer to the land, the seasons, and the people who came before us. It teaches us to slow down, appreciate the process, and savor results born of real effort. And perhaps most importantly, it reminds us that even with limited tools, great food—and great memories—can still be made.

A Taste of the Past – What Colonial Americans Ate

To understand colonial cooking, we need to understand the realities of food production and supply in the 17th and 18th centuries. Colonists arrived in a land with unfamiliar flora and fauna, often ill-prepared for the challenges of survival in the New World. Many of the ingredients they had relied upon in Europe were either unavailable or required long and expensive trade routes. In their place, colonists adopted a fusion of old-world staples and new-world discoveries, combining European techniques with Indigenous knowledge and seasonal foraging.

Agriculture was central to survival, but it took time to adapt Old World crops to New World soils and climate. Wheat was difficult to grow in many areas, leading to a shift toward corn, or maize, which was already being cultivated by Native peoples. Colonists learned to plant “Three Sisters” gardens—corn, beans, and squash—mimicking Indigenous polyculture methods that enriched the soil and produced reliable harvests. Wild greens, berries, and nuts became important supplements, and hunting was not just a pastime but a necessity. Deer, wild turkey, rabbit, and freshwater fish often made their way into stews and roasts.

Colonists also relied heavily on trade. Imported spices, molasses, salt, sugar, and rum traveled across the Atlantic and up through port towns. While a frontiersman’s diet might be rustic and wild, an urban family with access to trade could prepare meals surprisingly rich in flavor and variety.

The recipes themselves reflected this blending of cultures and available resources. Meals like corn mush, succotash, and maple-sweetened puddings were adapted or adopted from Native cuisine. Pies, puddings, boiled meats, and breads often had Old World roots but were made with New World ingredients. Johnnycakes, for example, were born out of necessity—a flatbread of cornmeal that could be cooked quickly over a fire with minimal tools. And “hasty pudding,” a simple porridge, might be thickened with cornmeal instead of oats or flour.

In the daily life of colonial Americans, food was inseparable from the landscape. Foraged ramps in spring, fresh berries in summer, harvested squash in fall, and salted or dried meats in winter all played into a seasonal rhythm of eating that connected the cook to the cycle of the year. Colonial cooking methods varied from household to household, but always centered around the fire. Meals were prepared with an economy of tools and a great deal of care, often simmering for hours or baking slowly in cast iron kettles set among embers.

This culinary patchwork—part necessity, part creativity, part cultural exchange—laid the foundation for what we now think of as early American colonial cooking. It was humble, yes, but it was rich in wisdom and taste.

Cooking Methods in the 18th Century

Most colonial kitchens were centered around a large hearth or open fireplace, where multiple dishes could be prepared at once using a combination of methods. Suspended kettles allowed for slow boiling and stewing, while cast iron spiders—three-legged skillets—sat directly on the coals for frying and sautéing. Bread and pies were baked in Dutch ovens with coals heaped on the lid to mimic the function of a modern oven. Spit-roasting was used for large cuts of meat, which slowly turned before the flames and required careful attention to avoid scorching or drying out.

Many families cooked one-pot meals that simmered all day while work was done outside. Stews, chowders, and “pottages”—thick soups combining vegetables, meat, and grains—were common fare. The fire itself had to be maintained with skill. Coals were raked to one side for baking or fanned for searing temperatures. Cooks used their judgment and experience, not thermometers or timers, to tell when something was done. In wealthier households, separate bake ovens or bread ovens might be built beside the hearth and fired with wood until hot enough to bake loaves or pies by residual heat.

These methods were born of necessity but resulted in some of the most comforting and satisfying meals of the period. They also required close attention and real-world knowledge of fire, timing, and temperature control—skills that modern cooking often bypasses but which historical cooks mastered as second nature.

Popular Dishes You Can Still Make Today

Some colonial dishes are so rooted in practicality and flavor that they’ve never truly disappeared—they’ve simply evolved. One of the best examples is the humble johnnycake, a flatbread made from cornmeal, water, and salt. This quick bread was typically fried on a griddle or baked on a hot rock near the fire and was as portable as it was filling.

Hasty pudding, another staple, began as a cornmeal mush or porridge that could be sweetened with maple syrup or molasses. It might be served for breakfast, supper, or even as dessert. Similarly, Indian pudding—a baked version of hasty pudding—incorporated milk, butter, and spices, transforming it into a thick, custard-like treat.

Succotash, a dish of corn and beans sometimes mixed with squash or bits of meat, represented a direct inheritance from Native cuisine. It could be served hot or cold and was deeply tied to seasonal harvests. Chowder, particularly corn or clam chowder in coastal regions, emerged as a hearty stew thickened with flour or crumbled biscuits.

Many dishes were stewed or baked slowly over the course of hours, including meat pies filled with rabbit, pork, or venison; fish baked in clay or wrapped in leaves; and simple stews made with root vegetables and foraged greens.

Learn from the Masters – Historical Cookbooks Worth Owning

While modern recipes offer convenience and creativity, historical cookbooks allow us to step directly into the kitchens of the past. These volumes are more than collections of ingredients and instructions—they are reflections of culture, necessity, and evolving tastes. Studying colonial cooking reference works gives us not only the ability to recreate early American meals, but to understand the mindset of those who first prepared them.

One of the most influential early American cookbooks is “American Cookery” by Amelia Simmons, published in 1796. As the first known cookbook authored by an American, it represents a turning point in culinary history. Simmons blends British traditions with uniquely American ingredients like cornmeal, pumpkin, and maple, offering recipes that speak to the adaptation and innovation required in a new world. You’ll find instructions for johnnycakes, puddings, preserves, and roast meats, often written in plain language that still holds clarity today.

Another essential volume is “The Art of Cookery Made Plain and Easy” by Hannah Glasse, a British cookbook that was incredibly popular in colonial households. First published in 1747, Glasse’s work provides insight into the recipes that colonists brought with them or adapted to local ingredients. Her explanations are practical and peppered with advice about managing ingredients, utensils, and even kitchen staff—offering a glimpse into domestic life of the era.

For those looking for a more modern introduction to historical colonial cooking techniques, “18th Century Colonial Cooking: Recipes & Techniques” (modern compilation) is a user-friendly guide that pairs traditional recipes with historical context and modern adaptations. It’s ideal for those wanting to test their hand at fire-cooked meals without navigating 18th-century spelling and grammar.

By studying these books, readers gain a sense of the rhythm and resourcefulness of early kitchens. The emphasis was not on precise measurements or high-end tools but on practical methods, seasonal ingredients, and making the most of what was available. These cookbooks are roadmaps to a different time—one that may feel far away, yet becomes tangible the moment your stew begins to bubble over a bed of glowing coals.

Recommended Cookbooks to Explore

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• American Cookery by Amelia Simmons (Facsimile Edition)
• The Art of Cookery Made Plain and Easy by Hannah Glasse
• Sweet Taste of History: More Than 100 Elegant Dessert Recipes From America’s Earliest Days

Make It a Hobby – Colonial Cooking for Reenactors, LARPers, & Homesteaders

Colonial cooking isn’t just something to try—it’s something to live. For reenactors, homesteaders, and LARPers, these skills offer immersive ways to make your chosen lifestyle or hobby more meaningful, more accurate, and more enjoyable. Instead of simply dressing the part or recreating a scene, why not cook a real meal with the same techniques and ingredients our ancestors used? The results can be as educational as they are delicious.

For reenactors, preparing authentic colonial meals on-site brings depth to historical interpretation that engages all the senses. Visitors don’t just see history—they smell it, taste it, and remember it. Cooking in costume using period-correct techniques adds credibility and character to your presentation, while also offering a unique way to connect with audiences. Even a simple pot of stewed apples or fresh bread baking on the coals can become a powerful storytelling tool.

LARPers, too, can benefit from the practical magic of colonial-style food. Incorporating outdoor colonial cooking methods into fantasy or post-apocalyptic settings can make your immersive world feel lived-in and tactile. Roasting meat on a spit, making porridge over an open fire, or grinding your own spices creates a visceral experience that enhances the storyline and brings characters to life. You’re not just pretending to survive—you’re doing it.

Homesteaders may already be gardening, preserving, and living seasonally, and historical cooking methods offer another layer of self-sufficiency. Fire-based cooking, fermentation, root cellaring, and foraged ingredients are all traditions that align beautifully with modern homestead values. Learning to cook with the tools of the past prepares you for life off-grid, life during emergencies, or simply life with less waste and more intention.

You don’t need to go all-in from the start. Begin by adding one colonial-style dish to your next campout or event. Try cooking it outdoors using a Dutch oven or spider skillet. As your confidence grows, you might build a portable hearth for events or host a historical supper with your community. With each meal, you deepen your connection to the past and inspire others to join you.

Recommended Gear for Colonial Cooking Enthusiasts

• Cast Iron Dutch Oven
• Tripod for Campsites & Events (pictured Dutch oven not included)
• Outdoor Cooking Spit
• 8 Piece Pre-Seasoned Cast Iron Camp Cooking Set

For even more period-accurate clothing and equipment, check out Townsends.  They also have a fantastic YouTube channel chock full of entertaining and educational content about Colonial-era America.

Safety & Sanity Tips for Fire-Based Cooking

Cooking with live fire is incredibly rewarding, but it comes with unique considerations that differ from modern stovetop or oven methods. A well-prepared cook is a safer and more confident one, and taking time to understand the basics can make all the difference between a successful meal and a frustrating or hazardous experience.

First and foremost, respect the fire. Open flames and hot coals are beautiful and effective, but they are unpredictable and demand your attention. Never leave a cooking fire unattended. Keep water or a fire extinguisher nearby, and clear the area around your cooking site of dry leaves, brush, or flammable materials. It’s also smart to designate a safe zone for kids and pets, especially if you’re cooking in a public or camp setting.

Use the right tools for the job. Fire-safe cookware like cast iron is heavy and retains heat, which means you’ll need sturdy gloves, long-handled utensils, and a fireproof surface to set hot pots and pans. Avoid using kitchen items with plastic handles or lightweight materials that could warp or melt. Wearing natural-fiber clothing like cotton or wool reduces the risk of melting in the event of sparks or spills.

Managing your heat source is an art in itself. Unlike a kitchen stove with precise settings, outdoor fires fluctuate based on wind, wood type, and how recently the fire was fed. Learn to work with coals, not just flames, for more consistent cooking. Rake embers into zones to create different heat levels, and rotate your pans or pots regularly to avoid scorching one side. Use the “hand test”—holding your palm over the coals at different heights—to get a feel for temperature zones before placing food.

Sanitation is just as important in historical colonial cooking as in any modern kitchen. Keep raw meats separate from vegetables and cooked food. Wash your hands regularly and sanitize utensils, especially if you’re cooking for a group. Use clean water, safe containers, and well-maintained gear. A pot of hot water on standby for washing is always a good idea.

Finally, pace yourself. Colonial cooking takes time—sometimes hours. It’s not meant to be rushed. Set up your space comfortably with a stool or log to sit on. Stay hydrated, take breaks, and enjoy the process as part of the experience. Cooking outdoors is physically demanding and mentally engaging, but with the right mindset, it’s also meditative and deeply fulfilling.

Recommended Safety & Setup Essentials

• Heat-Resistant Gloves for Campfire Cooking
• Long-Handled Fire Utensil Set
• Collapsible Canvas Water Bucket
• Cast Iron Lid Lifter & Trivet Set

Final Thoughts – Heritage You Can Taste

Colonial cooking is more than just an exercise in historical reenactment—it’s an invitation to step into a slower, more intentional rhythm of life. Every ember-tended pot and hand-ground meal offers a portal to a world where people worked with what they had, valued every scrap, and found joy in nourishment crafted with care. In this way, the food we prepare becomes more than just sustenance—it becomes a bridge to culture, resilience, and memory.

Whether you’re stirring stew in a wooded campsite, baking cornbread in your backyard fire pit, or researching 18th-century recipes in a cozy kitchen, you’re doing something powerful. You’re reclaiming skills that once meant survival. You’re honoring the culinary traditions that helped shape a nation. And you’re connecting with others who find beauty in the basics—those who find flavor not just in the ingredients, but in the effort, the fire, and the heritage behind every bite.

So grab your Dutch oven, open that old recipe book, and light the fire. There’s a heritage you can taste—and it’s waiting for you to bring it back to life.

Author: Michael A. Evans

Michael A Evans is a passionate advocate for preserving and reviving ancestral knowledge through modern applications. As the founder of Forgotten Skillz, he is dedicated to teaching the skills of self-sufficiency, bushcraft, and sustainable living, drawing inspiration from historical practices to empower individuals in today’s world. Michael’s work extends beyond survival skills; he also leads Vision Martial Arts in Patchogue, NY, where he guides both adults and children in realizing their potential through martial arts. Additionally, Michael contributes to the educational field as a collaborator on the “Little Laurie Science Stories” book series and the Ninja Née Science Education Program. With a background in therapeutic massage from the NY College of Health Professions, Michael continues to provide holistic care as the lead therapist at Massage LI.

Forgotten Skillz is a service of Synchronicity Coaching Inc.

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