Armenian huswife chatting

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.

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...

The size of breakfasts grew in direct proportion to growth of wealth.

Breads, cold meats and, especially in the Northeast, fruit pies and pasties joined the breakfast menus.

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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.

Even the gentry might eat modestly in the morning, although they could afford meat or fish...

Dinner, as elsewhere in the colonies, was a midday, through the wealthy were like to do as their peers in England did, and have it midafternoon..England's gentry had a great variety of food on te table...

They also used local foods introduced by the Native Americans.

Some European recipes adapted well to these new ingredients. Connecticut Delaware Georgia Maryland Massachusetts (Plimoth colony) New Hampshire New Jersey New York (New Netherlands) North Carolina Pennsylvania Rhode Island South Carolina Virginia Breakfast, lunch & dinner? It is important to keep in mind there is no such thing as a "typical colonial meal." The Royal Governor of Virginia ate quite differently from the first Pilgrim settlers and the West Indians laboring in Philadelphia's cookshops.

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