The Northwest Territoy
The Northwest Territory extended from the western edge of Pennsylvania to the Mississippi River, and from the Ohio River to the Great Lakes. This area has become Ohio, Indiana, Illinois, Michigan, Wisconsin, and part of Minnesota. Millions of acres in the eastern and southern portions were sold to land companies for exploitation. Settlement began with the founding of Marietta by the Ohio Company, which had been formed by a group of American Revolutionary War veterans. Following the Ohio Company, the Miami Company claimed the southwestern section, and the Connecticut Land Company surveyed and settled the Connecticut Western Reserve. Slavery was not permitted in the new territory.
Foods in America, then and now.
In 1812, Americans didn't have the resources we do today, and eating locally was a must. People ate the vegetables they grew in their gardens, and consumed the livestock that they had or hunted animals.
One of the biggest differences between then and now is the methods of preservation. Where we now refrigerate and freeze meat, in the 1800's the main way to preserve meat was to have a smoke house where you would smoke the meat, dehydrate the meat, or salt the meat. Preserved meat included bacon, salt pork, smoked ham, dried or corned beef, and smoked, salted or dried fish.
Vegetables could be kept in the root cellar or pickled in a solution known as brine. Barrels in the spring house contained certain vegetables used in the Adena kitchen. Today fresh fruits and vegetables are grown in our gardens or purchased at the grocery store all year. In 1812 if you wanted fresh fruits and vegetables they were only available during the season they were grown. During the winter most fruits and vegetables were served pickled, or fermented.
Apples were a fruit that the Worthington family ate a lot of. Here is a recipe that you can enjoy with your family.
- 2-3 apples
- 3 tbsp unsalted butter
- 4 large eggs
- 2 tbsp heavy whipping cream
- 2 tsp rosewater
- 1/4 tsp nutmeg
- 2 tbsp sugar
- Granulated or powdered sugar for garnish
- Fresh lemon wedges for garnish
You will also need: a seasoned cast iron or nonstick skillet
Preheat your oven’s broiler. Core the apples with a coring tool...
then slice them into thin rounds. I left the skin on the apples because the recipe doesn’t specify to “pare” them. If you prefer, you can peel the apples before slicing.
Melt the butter over medium heat until hot, being careful not to let the butter brown or burn. Add apple slices to the skillet. Fry them for about 5 minutes, turning once, until they soften and begin browning at the edges.
While apples fry, beat the eggs together with the cream, rosewater, nutmeg, and 2 tbsp sugar.
When apples are ready, pour the egg mixture evenly over the top of the apples. Cook the tansey for about 3 minutes till the bottom solidifies.
Place skillet in the oven under the broiler. Let it cook for 2-3 minutes longer till the egg mixture is cooked through. Use an oven mitt to remove the skillet.
Turn the apple tansey onto a large flat plate. Sprinkle it with sugar and splash it with fresh lemon juice. Serve garnished with lemon wedges or sliced lemon rounds, if desired.