The Early American: A Taste of 18th-Century Christmas: A Colonial Menu and Recipes from the Revolutionary Era

A Taste of 18th-Century Christmas: A Colonial Menu and Recipes from the Revolutionary Era

As we gather around our modern holiday tables, rich with the bounty of supermarkets and electric ovens, it's both delightful and humbling to look back at how our Colonial forebears dined during the Christmas season. Though far from extravagant by modern standards, 18th-century meals, especially during holidays, were hearty, resourceful, and steeped in tradition. Let's explore a sample Christmas menu from the Revolutionary War era, complete with recipes and historical notes on how these dishes were prepared and preserved.

Colonial Christmas Dinner Menu

Roast Goose with Onion and Sage Stuffing
Johnnycakes (Cornmeal Flatbread)
Boiled Pudding with Molasses and Dried Fruit
Cider or Small Beer (Mild Fermented Beverage)

Roast Goose with Onion and Sage Stuffing - Recipe (adapted for modern kitchens):

1 whole goose (10–12 lbs.)
Salt and pepper
2 onions, chopped
1 cup of breadcrumbs
A handful of fresh sage, chopped
Butter or drippings

Instructions:
Rub the goose with salt and pepper. Stuff the cavity with a mixture of breadcrumbs, onions sautéed in butter, and sage. Roast in a 325°F oven for 2.5–3 hours, basting with drippings every 30 minutes. Goose was a common holiday roast in the colonies, favored for its richness and availability on farms.

Historical Note:
Roasting meat over an open hearth required great skill. The use of a tin kitchen (a reflective roasting oven placed near the fire) allowed more even cooking. Colonists often rotated the spit manually or enlisted a child or servant to do so.

Johnnycakes (Colonial Cornmeal Bread)

Ingredients:

2 cups of cornmeal
1 tsp of salt
1½ cups boiling water
Butter or lard for frying

Instructions:
Stir the salt into the cornmeal. Slowly add boiling water and mix until thick. Form into small cakes and fry in a greased skillet until golden brown on both sides.

Historical Note:
Cornmeal was a staple among both Native Americans and settlers. Johnnycakes were often cooked on a hot griddle or hearthstone. Easy to prepare and requiring few ingredients, they were perfect for frontier life.

Boiled Christmas Pudding with Molasses and Fruit

Ingredients:

1 cup flour
1 cup of breadcrumbs
½ cup suet or butter
½ cup molasses
1 tsp cinnamon, ½ tsp nutmeg
1 cup mixed dried fruits (raisins, currants, chopped apple)
1 egg, beaten
½ cup milk

Instructions:
Mix all dry ingredients, then add molasses, egg, and milk. Stir until combined. Pour into a cloth or pudding mold and tie securely. Boil in a pot of water for 3–4 hours. Slice and serve warm with cream or more molasses.

Historical Note:
Boiled puddings were popular in the 18th century due to limited oven access. Suet (animal fat) helped preserve moisture. Many families saved bread scraps for pudding recipes like this one. Spices and dried fruits added festive flair when fresh produce was unavailable in winter.

Cider or “Small Beer”

A lightly fermented drink made from apples (cider) or barley and molasses (small beer), this was the beverage of choice for many Colonial Americans, including children. With lower alcohol content, it was safer to drink than water in some places.

Historical Note:
Fermentation was not just for fun—it was essential for preservation. Cold storage was limited, so cider was stored in barrels or stoneware jugs in root cellars. Most families made their own from fall apples.

🧊 Food Preservation Techniques in the 18th Century

Smoking & Salting: Meats were cured to last through the winter. Salt pork was a dietary staple.
Pickling: Vegetables and fruits were preserved in vinegar.
Drying: Apples, corn, and herbs were air- or sun-dried.
Root Cellars: Cool underground rooms stored potatoes, carrots, and turnips.

Bring a Colonial Dish to Your Christmas Table

This holiday season, try recreating one of these humble but hearty dishes. Not only will you connect with the resourcefulness of our ancestors, but you’ll also be savoring a taste of American history. From roast goose to Johnnycakes, these recipes represent the resilience, hospitality, and celebration of freedom that our forefathers cherished—even in the harshest winters.

Huzza for Liberty—and for seconds!
Happy Christmas from the Joseph Greer Chapter,
Tennessee Society, Sons of the American Revolution

Sources: