Independence Day celebrations always involve food, as you enjoy your barbecues and picnics this 4th of July, think about what would a meal look like 250 years ago? American Cookery was the first American cookbook, published in 1796 – twenty years after the Revolution. Here are some recipes and a link to American Cookery.
Access to modern ingredients was unheard of in 1776. 250 years ago, meals were influenced by English, Dutch and Native American traditions. These were local, seasonal and practical, and often served family-style around wooden tables.
Common foods were often prepared over hearths or in cast-iron pots including roasted meats like pork, duck or venison. Vegetables were stewed and included squash, carrots and beans. Corn on the cob was seasonal and usually boiled or fire-roasted.
Johnnycakes, type of cornmeal flatbread, were served with meals, and favorite desserts included molasses cookies and apple-based selections like pandowdy. Beverages included hard cider or small beer, a mild, low-alcohol drink.
One of the oldest known colonial recipes is for Johnnycakes, and dates back to the 1600’s. The ingredients include 1 cup of cornmeal, 1 teaspoon salt, 1 teaspoon sugar, 1 cup boiling water, 1/4 cup milk and butter or oil for frying. Mix the dry ingredients in a bowl, stir boiling water into the mix until thickened and add milk. Heat the butter or oil in a skillet and spoon batter into rounds, cooking two to three minutes per side. Serve hot with butter, maple syrup or beside grilled meats.
Apple Pandowdy included six apples, peeled and sliced; 1/2 cup brown sugar; 1/2 teaspoon cinnamon; 1/2 teaspoon nutmeg; 2 tablespoons molasses; 1 tablespoon butter; pie crust or biscuit dough. Preheat oven to 375 degrees. Combine apples, brown sugar, spices and molasses in a bowl. Spread mixture into a greased baking dish and dot with butter. Cover with dough and bake 45 to 50 minutes until golden. Halfway through baking, slice into the crust (“dowdy” it) to let the juices soak in.
Muster Cake/Election Cake/Rich Cake
The sourdough-leavened spice cake, known as Muster Cake, is a pre-1776 recipe featured as “A Rich Cake” in Amelia Simmons’ 1796 American Cookery, the first American cookbook. This rich, yeasted, and spiced fruit cake was historically baked to feed crowds during colonial military training days.
Below is Muster Cake and Sally Shad/Dolly Madison Ice Cream recipe. I think he’s got Muster Cake of pre 1776 thru the 1800’s right, that it was baked in cast iron skillets and dutch ovens. For present day baking, Muster Cake can be baked in a 13×9 glass dish just as easy.
Muster Cake (skillet style)
• ½ cup milk, warmed to 112 degrees
• 1 pkg rapid rise yeast
• 1½ cups sugar
• 1½ cups butter
• 3 eggs
• ¼ cup brandy
• ¼ cup sweet white wine (Madeira is period appropriate)
• 1 tsp cinnamon
• 1 tsp coriander seed (can omit)
• ½ tsp allspice
• ½ tsp nutmeg
• 4 cups all-purpose flour
• 2 cups raisins
Directions
• Preheat the oven o 350 degrees F. Butter a 12 inch cast iron skillet or 9×13 inch pan.
• In a small bowl, whisk together the milk, yeast and 1 tablespoon of sugar. Cover and let rest 5 to 10 minutes, or until bubbling.
• In a large bowl, cream together the remaining sugar and butter. Whisk in the eggs, brandy, wine and spices.
• With a spoon, stir in the flour followed by the raisins.
• Scrape the mixture into the skillet or pan and bake for about 45 minutes, or until an inserted toothpick comes out clean.
Modern Recipe Adaptation: Muster Cake/Rich Cake by Amelia Simmons 1796
Ingredients
• ½ pound raisins
• ½ cup brandy
• 1 package (1/4 ounce) Active Dry Yeast
• 1/2 cup warm water (about 110°F)
• ½ pound of butter (2 sticks), softened
• 1 ½ cups granulated sugar
• ½ cup sweet white wine
• Optional – 2 Tbsp rosewater (you can order this online or it can be found at Lebanese or Indian markets or restaurants)
• 4 eggs (Kent used 3 eggs)
• 5 cups all-purpose flour
• 2 tsp cinnamon
Directions
• Heat the brandy in a saucepan and then add the raisins when it starts to simmer. Remove from the heat and let cool.
• Sprinkle the yeast into the warm water. Let it rest for at least 5 minutes until it gets foamy.
• In a large mixing bowl, beat together the butter and sugar. Add the white wine and the rosewater. Then add the eggs.
• In a separate bowl, mix together the flour and the cinnamon.
• Add the flour and yeast mixture, alternately.
• Drain the raisins and then add to the dough.
• Place dough in a greased bowl and cover. Let the dough rest (about 1-2 hours; the longer the better). It will not rise a lot (that’s normal).
• Heat oven to 375° F and grease a large tube pan.
• Turn dough into the greased tube pan.
• Bake for 50-60 minutes, until a stick inserted in the center comes out clean.
• You can cover the baked cake in a lemon or almond flavored royal icing, or just dust with powdered sugar.
Sally Shad / Dolly Madison Ice Cream
* 1 quart fresh strawberries
Sugar to taste (approximately $% cup)
* 1 quart heavy cream
* Juice of half a lemon
Directions
* Mash strawberries with sugar and let sit 30 minutes until juices release.
* Strain through a cloth or colander, pressing hard
* Combine strawberry juice with cream and lemon juice
* Place mixture in inner pewter/tin/copper pot.
* Pack outer pot with ice and rock salt.
* Stir constantly with a long-handled spoon, scraping frozen cream from the sides as it forms.
* Continue until fully frozen and set.
* Can then pack into a mold if desired
* Keep in iced until ready to serve.
For Ice Cream Makers: Alternately, add the mixture to an ice cream maker and follow the directions accordingly.
American Cookery – https://www.openculture.com/2026/02/the-first-american-cookbook.html
Fun video Kent Rollins did on Muster Cake and Dutch Oven Ice Cream 👇
https://youtu.be/SANjQxeA66Q?is=DSIkEZ3ooCiECS-4
