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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.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...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...

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

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 stews often included pork, sweet corn and cabbage, or other vegetables and roots which were available...

A typical comfortably fixed family in the late 1700s probably served two courses for dinner.

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