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As the Fourth of July approaches, Americans indulge in traditional favorites ranging from burgers to baked beans and potato salad. Yet, what culinary delights fueled the Founding Fathers during the Continental Congress in Philadelphia on that pivotal day in 1776?
Records from over two centuries ago still provide insight into their dining experiences. Presidential historian Jane Hampton Cook, author of “Battlefield Blessings: Stories of Faith & Courage from the Revolutionary War,” offers a glimpse into the meals enjoyed by representatives of the thirteen colonies.
Notably, Thomas Jefferson’s memorandum books indicate he purchased beer on July 6, 1776, just two days after the Declaration of Independence was signed. Meanwhile, John Adams’ diary serves as a treasure trove of details regarding the communal dining habits of the Continental Congress.
Cook highlights that Adams frequently shared meals with fellow Congress members at various homes throughout Philadelphia. One particular meal captured Adams’ attention, which he chronicled in detail. Despite his host’s unassuming Quaker attire, Adams was impressed by the lavish hospitality he witnessed during the First Continental Congress.
In his diary, he described a remarkable spread that included ducks, hams, chickens, beef, and even tarts and puddings. Adams was astonished by the extravagant meal prepared by his plain host and his equally humble wife.
Michael Politz, founder of Food & Beverage Magazine and a lover of American history, indicates that Adams often complained to his wife Abigail about the unsatisfactory food offerings in Philadelphia. He described washed-out meals and uninspiring service in local taverns, which surely would not have won any culinary accolades by today’s standards.
On the other hand, Jefferson was known for his refined palate. Although he kept his thoughts on the Continental Congress meals to himself at the time, he later developed notable culinary interests, reflecting his appreciation for fine dining.
In the summer of 1776, Philadelphia’s markets brimmed with a variety of fresh produce. Seasonal delights included strawberries, blackberries, early blueberries, spinach, dandelion greens, and lettuce, alongside staples like corn, peas, and beans. Local herbs such as thyme, sage, and mint enhanced many dishes.
