Classic Lexington Colonial Tavern Food

Taverns were a classic place to gather and eat great food in Lexington, MA. Here is an overview of what you might find on the menu of a tavern in the 1700s. 

Where Could You Get Tavern Food in Lexington in the 1700s?

The Buckman and Munore Taverns were popular places for colonists to get food back in the 1700s. The Buckman Tavern served as a local eatery and overnight space for travelers as well as a meeting space for organizations like Captain John Parker’s militia. Munroe Tavern is about 0.3 miles from Buckman Tavern and served residents and notable figures like George Washington. Both taverns offered their guests a range of tavern food like stews, cornbread, vegetables, puddings, and alcoholic drinks. 

Stews 

In many Massachusetts taverns, stews were a popular item, hearty and relying on available local ingredients. Many of these stews featured a chosen meat, potatoes, onions, and a rich broth. Some popular stews included pork apple stew, beef stew, and vegetable stew.

Cornbread

Wheat was difficult to grow in New England, so many homes and taverns often made cornbread. Often called johnnycakes, this side dish was a common addition to stews, as corn was plentiful in the region. Made of cornmeal, water, and salt, this kind of cornbread was different than the cornbread we see today. The consistency of a johnnycake is more similar to a pancake. 

Seasonal Vegetables

Corn and potatoes were a popular vegetable for many meals, often served in dishes like stews or on the side. Based on the season, other vegetables offered throughout taverns in Massachusetts included carrots, turnips, parsnips, cabbage, lettuce, spinach, squash, and gourds. 

Fish

Because Massachusetts is located on the coast, taverns throughout the state were able to add seafood options to their menu. Some popular foods included cod, herring, bass, clams, and even lobster, which was often called “peasant food.”

Dessert

Pies, tarts, and custards could be specialty desserts on Lexington tavern menus. In the late 1700s, “Indian Pudding” became a popular dessert, boiling cornmeal in water or milk until it thickened into a porridge.

Beer

Taverns wouldn’t be taverns without the presence of beer. Colonists would drink British-style ales known as “small beers,” which typically had lower alcohol than a “strong beer.” They were often served in a waxed leather tankard.

While tavern food has evolved since the 1700s, there are still many influences of colonial styles today. Make sure to check out Lexington restaurants from Revolutionary-inspired options to more modern ones.