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The buffalo population dwindled as settlement increased, but were still being hunted in southeastern Ohio as late as 1792. In 1785, Richard Butler gave details of a supper that included "fine roast buffalo beef, soup of buffalo beef and turkeys, fried turkeys, fried cat fish, fresh caught, roast ducks, good punch, madeira, claret, grog and toddy".
Pages in category "Cuisine of Ohio" The following 8 pages are in this category, out of 8 total. This list may not reflect recent changes. ...
Pages in category "Chefs from Ohio" The following 7 pages are in this category, out of 7 total. This list may not reflect recent changes. D. Curtis Duffy; F.
Ohio was one of the first Midwestern regions settled, mostly by farmers from the Thirteen Colonies, in 1788. Maize was the staple food, eaten at every meal. Ohio was abundant in fish, game, and wild fruits. The settlers learned techniques of making venison jerky from Native Americans. They grew pumpkins, beans, potatoes, and corn, and raised hogs.
Cuisine of Ohio (3 C, 8 P) Pages in category "Food and drink in Ohio" The following 2 pages are in this category, out of 2 total. This list may not reflect recent ...
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This article is a list of notable chefs and food experts throughout history. Antiquity ... author of L'Ouverture de cuisine (1604) Guillaume Fouquet de la Varenne;
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