People’s diets in the 1800s varied depending on their location, season, and social class. Generally, people ate more fruits and vegetables in the spring and summer, and more meat and preserved foods in the fall and winter. They also cooked most of their food from scratch, using ingredients they grew, raised, or hunted themselves. Some common foods they ate were bread, porridge, soup, stew, cheese, eggs, bacon, fish, poultry, beef, pork, potatoes, rice, beans, peas, oats, wheat, corn, cabbage, onion, garlic, turnip, parsnip, pumpkin, squash, apple, pear, peach, grape, and berry. They drank water, milk, buttermilk, ale, wine, and tea. They used different methods of curing food, such as drying, smoking, and salting, to prevent spoilage. They also used various cooking techniques, such as baking, boiling, roasting, frying, and grilling, to prepare their meals.
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