1. Cornmeal and Cornbread: Corn was the most widely grown crop in the South, and cornmeal was a staple food. Cornbread, made from cornmeal, water, and salt, was a common dish.
2. Pork: Pigs were relatively easy to raise and provided a source of meat. Salt pork, bacon, and ham were common ways of preserving pork.
3. Sweet Potatoes: Sweet potatoes were widely cultivated and provided nutrients such as vitamins and minerals. They could be roasted, baked, or boiled.
4. Peas and Beans: Peas and beans were grown locally and provided protein. They were often cooked with pork or cornbread.
5. Greens: Collard greens, turnip greens, and mustard greens were readily available and provided vitamins and minerals. They were usually boiled and seasoned with salt and pepper.
6. Fruit: Fruits such as apples, peaches, and berries were available when in season. They were consumed fresh, dried, or made into preserves.
7. Honey and Molasses: Honey was obtained from bees kept on the plantation, while molasses was a byproduct of sugar production. They were used as sweeteners in various dishes.
8. Eggs: Eggs from chickens and other poultry provided protein and were used in various recipes.
9. Dairy Products: Milk, butter, and cheese were produced on plantations with cattle and dairy animals. However, these products were often in short supply.
10. Coffee and Tea: Coffee and tea were considered luxuries during the war, but they were still consumed when available.
It is important to note that the availability of these foods varied depending on the region and the specific plantation. The war led to widespread shortages and disruptions in the food supply, making it challenging for plantation owners and enslaved people to obtain a consistent and sufficient diet.