So, a question that I already have a great deal of info about, but just want to discuss.
As per the title; what would be some 'period-correct" examples of "trail food" for mid-1700s New England? Such as something carried by a militiaman on a scout or patrol, or a hunter doing their thing in the woods? I am primarily focusing on someone that is responsible for their own equipment and supply, as opposed to being issued equipment and supplies like a soldier.
I have been watching Townsends cooking videos, as should everyone, and they are very good, but my main concern is that they apparently deal primarily with the rough midwest, in the late 1700s and early 1800s. He has several videos on the production of pemmican, for example. Which are nice... but I don't know if pemmican was produced and used in New England several decades before, since his sources primarily discuss the Fur Trade and upper Midwest-into-Canada.
How far east did did the buffalo roam? For how long? Was other meat used? Etc
I would imagine that stuff like bread (both grain and corn-based), smoked and salted meats, and variously-preserved vegetables like onions, carrots, potatoes (although I am unsure just when potatoes were introduced to New England), etc, would be commonly carried, and a great deal of that could and would be eaten uncooked, which is great because I have no actual idea what period cooking equipment is. I want to try and stay away from 'military issue" cooking gear, stuff like this (Stainless Steel Cooking Pot), and from stuff that would be waaaayyyy too heavy for a man to carry for an appreciable distance, like this (2 Quart Cast Iron Pot).
As per the title; what would be some 'period-correct" examples of "trail food" for mid-1700s New England? Such as something carried by a militiaman on a scout or patrol, or a hunter doing their thing in the woods? I am primarily focusing on someone that is responsible for their own equipment and supply, as opposed to being issued equipment and supplies like a soldier.
I have been watching Townsends cooking videos, as should everyone, and they are very good, but my main concern is that they apparently deal primarily with the rough midwest, in the late 1700s and early 1800s. He has several videos on the production of pemmican, for example. Which are nice... but I don't know if pemmican was produced and used in New England several decades before, since his sources primarily discuss the Fur Trade and upper Midwest-into-Canada.
How far east did did the buffalo roam? For how long? Was other meat used? Etc
I would imagine that stuff like bread (both grain and corn-based), smoked and salted meats, and variously-preserved vegetables like onions, carrots, potatoes (although I am unsure just when potatoes were introduced to New England), etc, would be commonly carried, and a great deal of that could and would be eaten uncooked, which is great because I have no actual idea what period cooking equipment is. I want to try and stay away from 'military issue" cooking gear, stuff like this (Stainless Steel Cooking Pot), and from stuff that would be waaaayyyy too heavy for a man to carry for an appreciable distance, like this (2 Quart Cast Iron Pot).