Native squash was baked and candied, and Gulf shrimp were used in bisques and jambalayas...
The culinary influence of the early French settlers was more prevalent along the Gulf Coast, where the fish and seafood dishes continue to have a strong French accent... To make a fried pie, a small amoung of filling was heapted on a round piece of rolled-out pie dough.
Because they ate raw food, and every part of the animal, the Inuit did not lack vitamins, even though they had almost no vegetables to eat.
Alabama's edible symbols are: large mouth bass, pecans, wild turkeys, fighting tarpon (saltwater fish), and blackberries. Dissolve the soda in 1 tablespoon of the buttermilk, and add it to the other ingredients.
The state also has an "official" barbeque championship. Top crops: Alabama Agricultural Statistics Recipes The National Cookbook/Sheila Hibben lists these recipes for Alabama: Aunt Sue's snowballs, Baked oyster omelet, Beaten biscuits, Brains with brown butter, Brown chicken stew, Chicken turnovers, Christening cake, Corn pone, Crab cocktail, Curds and cream, Dewberry roll, Fish pudding, Fresh fig ice cream, Ginger loaf, Green corn cakes, Hot Scotch, Methodist biscuit, Potato soup, Rich Amella, Roast partridge, St. If you need to make something (easy, inexpensive) for class? Pour into a well-greased pan and bake in a quick oven." ---The National Cookbook: A Kitchen Americana, Shelia Hibben [Harper & Brothers: New York] 1932 (p.
Our notes, like state foods, are a reflection of the people who land on our site. Alabama's culinary heritage is a testament to hard-working people with a healthy appetite for tasty food: "The first Europeans to visit Alabama were Spanish seamen in 1505...
Most of our state food questions are generated by elementary/secondary students working on state reports. They reported that the Indians feasted on wild turkey, game, fish, melons, and squash.
It is a complicated mix of history, cultural/ethnic influence, and local commodities.