- Cornmeal mush: This was a staple dish made from cornmeal, which was often grown by Native American tribes and adopted by European colonists. It could be cooked into mush, porridge, or cornbread.
- Johnnycakes: These were small, flat cakes made from cornmeal and water, and were often cooked in a pan over the fire.
- Samp: This was a dish made from dried corn kernels that had been cracked or pounded. It could be cooked into a porridge or used in soups and stews.
- Milk and cheese: Children from wealthier families might have access to milk and cheese, which were produced from cows or goats.
- Meat: Meat was a scarce commodity in the colonial period, but children might have access to salted or dried meat, such as pork, beef, or venison. Wild game, such as rabbits or squirrels, might also be eaten.
- Fish: Children living in coastal areas or near rivers might have access to fresh fish, such as cod, trout, or salmon.
- Vegetables: Vegetables were often grown in gardens, and common vegetables that children ate in the colonial period included cabbages, carrots, onions, turnips, and peas.
- Fruits: Fruits were also grown in gardens, and common fruits that children ate in the colonial period included apples, pears, and peaches.
- Honey: Honey was used as a sweetener and was collected from wild beehives.
- Molasses: Molasses, which is a thick syrup produced from sugarcane, was used as a sweetener and was imported from the Caribbean.
- Sugar: Sugar was a luxury item that was imported from the Caribbean and was used sparingly.
Overall, the diet of children in the colonial period was largely based on simple and locally-available ingredients, with meat and sugar being relatively scarce and expensive items.