10 Specialty Foods Once Common in America

 1. Squirrel Back in the early days of America, squirrel meat was a common protein source due to its abundance in the wild. Squirrel stew and roasted squirrel were popular dishes enjoyed by early settlers and pioneers.


2. Terrapin Terrapin, a type of turtle, was considered a delicacy in the 19th century and was a popular ingredient in fine dining establishments. Terrapin soup, made from the meat of these freshwater turtles, was a sought-after dish.


3. Eel Eel was a staple food for Native American tribes and early American settlers. Smoked eel was a common preparation method, and eel pie was a popular dish enjoyed in colonial times.


4. Venison Deer meat, known as venison, was a common protein source in early America, especially in rural areas where hunting was a way of life. Venison stew, venison jerky, and roasted venison were popular dishes.


5. Oysters While oysters are still enjoyed today, they were once incredibly abundant and considered a street food in many American cities. Oyster saloons were popular gathering spots, and oysters were enjoyed raw, roasted, or in stews.


6. Rabbit Rabbit meat was a common protein source in early America due to the abundance of wild rabbits. Rabbit stew, roasted rabbit, and fried rabbit were popular dishes enjoyed by early settlers.


7. Mutton Mutton, the meat of mature sheep, was a common protein source in early America before beef became more prevalent. Mutton chops, roasted mutton, and mutton stew were popular dishes enjoyed by early Americans.


8. Sassafras Tea Sassafras tea, made from the bark of the sassafras tree, was a popular drink in early America. It was believed to have medicinal properties and was enjoyed for its unique flavor.


9. Hominy Hominy, made from dried maize kernels that have been treated with an alkali, was a staple food for Native American tribes and early settlers. Hominy grits, hominy stew, and hominy porridge were common dishes.


10.Pemmican Pemmican, a mixture of dried meat, fat, and berries, was a high-energy food commonly used by Native American tribes and fur traders in early America. It provided a portable and long-lasting source of nutrition for travelers and explorers.

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