Dating practices in the european colonies Sex date hilo

17-Dec-2019 07:11

The first course included several meats plus meat puddings and/or deep meat pies containing fruits and spices, pancakes and fritters, and the ever-present side dishes of sauces, pickles and catsups...

Soups seem to have been served before of in conjunction with the first course. An assortment of fresh, cooked, or dried fruits, custards, tarts and sweetmeats was usually available.

In 1728 the Boston News Letter estimates the food needs of a middle-class 'genteel' family. Dinner consisted of pudding, followed by bread, meat, roots, pickles, vinegar, salt and cheese. Each famly also needed raisins, currants, suet, flour, eggs, cranberries, apples, and, where there were children, food for 'intermeal eatings.' Small beer was the beverage, and molasses for brewing and flavoring was needed.

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.

Families in the Middle Colonies added special items such as scrapple (cornmeal and headcheese) and dutch sweetcakes wich were fried in deep fat.

It was among the Southern planters that breakfast became a leisurely and delightful meal, though it was not served until early chores were attended to and orders for the day given...

Breads were eaten at all times of the day but particularly at breakfast." ---A Cooking Legacy, Virginia T.

Elverson and Mary Ann Mc Lanahan [Walker & Company: New York] 1975 (p. Early afternoon was the appointed hour for dinner in Colonial America.

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.Families in the Middle Colonies added special items such as scrapple (cornmeal and headcheese) and dutch sweetcakes wich were fried in deep fat.It was among the Southern planters that breakfast became a leisurely and delightful meal, though it was not served until early chores were attended to and orders for the day given...Breads were eaten at all times of the day but particularly at breakfast." ---A Cooking Legacy, Virginia T.Elverson and Mary Ann Mc Lanahan [Walker & Company: New York] 1975 (p. Early afternoon was the appointed hour for dinner in Colonial America.In the early settlements, poor families ate from trenchers filled from a common stew pot, with a bowl of coars salt the only table adornment.