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"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.
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.
The earliest trenchers in America, as in the Middle Ages, were probably made from slabs of stale bread which were either eaten with the meal or thrown after use to the domestic animals.
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.
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...