Editing American cuisine (section)

===Post-colonial cuisine===
During the 18th and 19th centuries, Americans developed many new foods. Some, such as [[Rocky Mountain oyster]]s, stayed regional; some spread throughout the nation but with little international appeal, such as [[peanut butter]] (a core ingredient of the [[peanut butter and jelly sandwich]]); and some spread throughout the world, such as [[popcorn]], [[cola]],  [[cornbread]], quickbread [[muffin]]s such as the [[poppyseed muffin]], and [[Chocolate brownie|brownies]].

==== 19th-century American farmhouse ====
During the 1800s, [[Agriculture in the United States|American farms]] were mostly self-sufficient, but certain staples like [[Edible salt|salt]], [[coffee]], [[sugar]], and [[baking soda]] would be purchased at the town general store. If the family did not grow [[wheat]], then [[flour]] would also be purchased. Another luxury was canned [[Salmon as food|salmon]], which was sometimes eaten for Sunday dinner. Items purchased at the general store would be paid for with eggs, [[butter]] or some other food from the farm. Women were responsible for much of the processing of food like straining fresh milk, churning butter, making [[molasses]] from [[sorghum]], grinding [[corn]] into cornmeal or cleaning whole [[Chicken as food|chicken]]s. Fresh picked [[apple]]s were pressed into [[cider]], which could be [[ferment]]ed to make [[apple cider vinegar]]. [[Fruit]]s and [[vegetable]]s were [[food preservation|preserved]] by various means like canning, drying or [[pickling]].{{Citation needed|date=August 2023}}

One contemporary writer from [[Michigan]] described October as cider season, when [[apple butter]] would be made. Her writings mention [[johnnycake]]s, and, as winter fare, [[buckwheat]] cakes.<ref name="coe">{{Cite book| publisher = HarperCollins| isbn = 978-0-06-221643-4| last1 = Ziegelman| first1 = Jane| last2 = Coe| first2 = Andrew| title = A Square Meal: A Culinary History of the Great Depression| date = August 16, 2016}}</ref>

Typical farmhouse fare included fried chicken, simmered [[green beans]], boiled corn, [[chicken and dumplings]], fried [[ham]], boiled [[beans]] and [[beets]], [[stewed tomatoes]], potatoes, and [[coleslaw]] made of shredded [[cabbage]]. ''Pon haus'', similar to the [[scrapple]] of the [[Pennsylvania Dutch]], was a typical breakfast dish among the Germans who had settled [[Indiana]] in the 19th century.{{Citation needed|date=August 2023}}

Pork scraps and [[corn meal]] were cooked into a thick [[porridge]] and molded in loaf pans. Once solidified, the mixture would be cut and fried. During the fall months, pork might be replaced with fried apples or potatoes. It was served with buttered [[biscuits]], jam, jelly, milk gravy or sorghum syrup. Fruit butter might be made from apples, plums or peaches to accompany the meal.<ref name="coe" />

{{Quote box
 |quote  = "A whole new class of city dwellers, harried, worried, furtive, hungry-looking people, have come into being in the wake of the [[kitchenette]], and no modern influence has had so great a part in affecting the morals, health and spiritual well-being of a generation as has this ill-shapen, ill-planned adjunct of modern living"
 |author = Jane Pride
 |source = ''[[New York Herald]]''
 |width  = 30%
 |align  = right
}}