Armenian huswife chatting

Here might be found coffee, tea or chocolate, wafers, muffins, toasts, and a butter dish and knife...

The southern poor ate cold turkey washed down with ever-present cider.

An everyday meal might feature only one or two meats with a pudding, tarts, and vegetables...

The different betweeen the more prosperous households and more modest ones might be in the quality and quantity of the meat served...

Hooker [Bobbs-Merrill Company: Indianapolis IN] 1981(p. 67) "English settlers in teh seventeenth century ate three meals a day, as they had in England...

For most people, breakfast consisted of bread, cornmeal mush and milk, or bread and milk together, and tea.

Breads, cold meats and, especially in the Northeast, fruit pies and pasties joined the breakfast menus.Supper was a smaller meal, often similar to breakfast: bread, cheese, mush or hasty pudding, or warmed-over meat from the noon meal.Supper among the gentry was also a sociable meal, and might have warm food, meat or shellfish, such as oysters, in season." ---Food in Colonial and Federal America, Sandra L. 157) [NOTE: These books provide excellent descriptions of "average" meals by heritage (Germans, Dutch, Swedes), location (town vs country) and region."Sallats," (salads) though more popular at supper, sometimes were served at dinner and occasionally provided decoration in the center of the table...Cakes were of many varieties: pound, gingerbread, spice and cheese." ---A Cooking Legacy (p. What is there to say about a meal that probably did not even exist for many settlers during the eary days of the Colonies and later seemed more like a bedtime snack made up of leftovers? In the eighteenth century supper was a brief meal and, especially in the South, light and late. The answer depended upon where they came from and where they landed. Augustine ate differently from the English people in Jamestown, the Dutch in New York and the French in South Carolina.Settlers brought their recipes, cooking methods and some supplies with them.Throughout the seventeenth century and well into the eighteenth century it was served in the "hall" or "common room." ..While dinner among the affluent merchants in the North took place shortly after noon, the Southern planters enjoyed their dinner as late as bubbling stews were carried into the fields to feed the slaves and laborers...The scope and variety of these meals merits further examination.] Basic overview of representative colonial meals: "Breakfast.The Colonial American breakfast was far from the juice, eggs and bacon of today.

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