In the spring of 1775, six men traveled in dugout canoes down the Ohio River to Harrodsburg on the first Kentucky frontier. Two men, James Nourse, Sr., and Nocholas Cresswell, kept journals. I've compiled a list of the foods they mentioned which might be of some interest.
Toward the end of the list, where lettuce and endive are mentioned, they are in Harrodsburg for a short while, have garden stuff there available.
grouse
corn
stewed pork
boiled chicken, fatback and bread
turkey
bread which they baked on the river bank
boiled fish soup with a sauce of butter and walnut pickle
catfish
fried fish
bacon
bacon frays made of the turtle eggs
flour
Buffalo Fish about six pound weight that an Eagle had just killed
venison
catfish soup
ducks
coffee and buttered bread
catfish "stewed under Capt. Smith’s direction in an iron pot with half a pint water and between each layer butter, pepper and salt putting sticks to keep the fish from the bottom and then putting fire over and under the pot, a good dish for those that love seasoned meat."
fried turkey eggs
soft shell turtle fried in hog fat
soft shelled turtle soup
fried soft shell turtle eggs from a turtle they shot
pancakes made with turtle eggs dug from a fresh nest in the river bank
buffalo jerky
buffalo heart, liver, kidney and sweetmeat broiled over coals on forks
jerky soup
bear fat and hot bread
hominy
salt
pepper
Indian corn
cornmeal
rice broth
boiled beef and buffalo
young cabbage plants
squashes
Cimbelines (cymblings, pattypan squash)
fritters
heart, suet, marrow bones and some beef of a buffalo cow
mulberries
wheat bread
buffalo stew with endive and lettuce
buffalo and deer stew
Mush made with flour and buffalo suet
buffalo milk from the udder of a cow they shot
jerky soup thickened with flour
sprouted Indian corn boiled and eaten with elk tallow
a little bread baked on sticks for supper
bread baked in a dutch oven
corn bread made of corn only beat
bacon soup thickened with crumbs of bread
Cooking methods mentioned: stewing, frying, roasting both bread and meat on sticks, broiling meat on forks, baking bread in a dutch oven, cooking fish in an iron pot with fire both above and below.
Cooking utensils mentioned: iron pots, dutch oven, camp and tin kettles, frying pan.
Spence
Toward the end of the list, where lettuce and endive are mentioned, they are in Harrodsburg for a short while, have garden stuff there available.
grouse
corn
stewed pork
boiled chicken, fatback and bread
turkey
bread which they baked on the river bank
boiled fish soup with a sauce of butter and walnut pickle
catfish
fried fish
bacon
bacon frays made of the turtle eggs
flour
Buffalo Fish about six pound weight that an Eagle had just killed
venison
catfish soup
ducks
coffee and buttered bread
catfish "stewed under Capt. Smith’s direction in an iron pot with half a pint water and between each layer butter, pepper and salt putting sticks to keep the fish from the bottom and then putting fire over and under the pot, a good dish for those that love seasoned meat."
fried turkey eggs
soft shell turtle fried in hog fat
soft shelled turtle soup
fried soft shell turtle eggs from a turtle they shot
pancakes made with turtle eggs dug from a fresh nest in the river bank
buffalo jerky
buffalo heart, liver, kidney and sweetmeat broiled over coals on forks
jerky soup
bear fat and hot bread
hominy
salt
pepper
Indian corn
cornmeal
rice broth
boiled beef and buffalo
young cabbage plants
squashes
Cimbelines (cymblings, pattypan squash)
fritters
heart, suet, marrow bones and some beef of a buffalo cow
mulberries
wheat bread
buffalo stew with endive and lettuce
buffalo and deer stew
Mush made with flour and buffalo suet
buffalo milk from the udder of a cow they shot
jerky soup thickened with flour
sprouted Indian corn boiled and eaten with elk tallow
a little bread baked on sticks for supper
bread baked in a dutch oven
corn bread made of corn only beat
bacon soup thickened with crumbs of bread
Cooking methods mentioned: stewing, frying, roasting both bread and meat on sticks, broiling meat on forks, baking bread in a dutch oven, cooking fish in an iron pot with fire both above and below.
Cooking utensils mentioned: iron pots, dutch oven, camp and tin kettles, frying pan.
Spence