Founding Feasts: The Flavours of Colonial-Era Christmas Holidays

When the holidays roll around, many of our kitchens become time machines. Recipes passed down through generations and the nostalgic rhythm of tradition remind us that food is one of the most enduring ways we celebrate. But whilst many of today’s Christmas tables might feature glazed ham, sugar cookies, and cranberry sauce, the festive fare of early America looked — and tasted — quite different.

So what did Christmas dinner look like in the days of powdered wigs and parchment? Let’s pull up a chair to the colonial table and explore some of the flavours that shaped the season during the time of America’s founding.

A Colonial Christmas: Regional Roots and Old-World Influence

In 18th-century America, Christmas wasn’t celebrated uniformly. In Puritan New England, for example, the holiday was often downplayed or even banned, seen as too indulgent and unbiblical. But in other communities, Christmas was a time for feasting, merrymaking, and gathering.

Holiday meals were shaped by what was available locally, what could be preserved, and what traditions settlers brought with them. Imported spices and wines added flair, whilst hearty, seasonal ingredients grounded the meal in the realities of colonial life.

What Was on the Table?

Whilst holiday meals varied between communities, regions, and families, some dishes were familiar features of the festive season.

Roasted Meats

The centrepiece of many colonial Christmas dinners was a roasted bird. Whilst goose was a traditional choice in England, the abundance of wild turkey in the colonies made it a popular substitute for settlers. Venison, pork, and beef also made appearances, especially in rural areas where hunting and livestock were part of daily life. Meat pies, filled with minced meat and dried fruits, offered a savoury-sweet blend that echoed Old World holiday traditions.

Root Vegetables & Hearty Sides

Winter vegetables were the backbone of the colonial table. Turnips, carrots, potatoes, and other cold-hearty root vegetables were commonly roasted, mashed, or stewed, as they stored well in the winter months. Corn pudding — a creamy, custard-like dish made from ground corn and eggs — was a Southern favourite, adapted from Native American maize dishes. Bread stuffing, often seasoned with sage and thyme, might be served with roast meats. In New England, slow-baked beans were a staple.

Holiday Desserts

Desserts were where colonial cooks truly shined. Plum pudding, a dense, steamed dessert packed with dried fruits and spices, was often made weeks in advance and doused with brandy before serving. Mince pies combined chopped meat, suet, apples, raisins, and spices into a rich, spiced filling encased in flaky pastry. Gingerbread, made with molasses and warming spices, was a beloved treat throughout the colonies, and fruitcake — loaded with preserved fruits and soaked in spirits — was another celebratory indulgence prized for its long shelf life.

Festive Drinks

Step into a colonial Christmas gathering and you might find yourself surrounded by the warm, inviting scents of cinnamon, clove, and other aromatics. The source? Warm, spiced drinks, such as mulled wine or wassail. Eggnog — made with fresh cream, eggs, sugar, and a generous splash of rum or brandy — was another indulgence often reserved for special occasions. Imported wines like Madeira and fortified spirits were also a popular choice among wealthier tables.

Cooking in the 1700s: Hearth and Heritage

Without modern ovens or refrigeration, colonial cooking was a labour of love. Meals were prepared over open hearths using Dutch ovens, spit roasts, and iron pots. Recipes were often handwritten or passed down orally, and cooks relied on instinct, experience, and seasonal rhythms.

Preservation was key. Meats were salted or smoked, fruits dried or turned into preserves, and root vegetables stored in cellars. Imported goods like sugar, cinnamon, and nutmeg were precious and used sparingly — but they made holiday dishes feel truly special.

A Toast to Traditions

Today’s Christmas celebrations may sparkle with electric lights and modern conveniences, but the flavours of colonial-era feasts remind us that the heart of the holiday has always been about gathering, sharing, and savouring what we have.

So, what will make its way onto your holiday table this year?

Want to experience more of America’s rich history? Explore our Celebrating America’s 250th Anniversary and American Heritage tours for an immersive journey into the traditions, stories, and flavours that shaped our nation.