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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.
Butter, spices, sugar, and sweetmeats were luxuries, as were coffee, tea, chocolate, and alcoholic beverages other than beer." ---A History of Food and Drink in America, Richard J.
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.
Hooker [Bobbs-Merrill Company: Indianapolis IN] 1981(p. 67) "English settlers in teh seventeenth century ate three meals a day, as they had in England...
For most people, breakfast consisted of bread, cornmeal mush and milk, or bread and milk together, and tea.
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...In the towns, the usual mug of alcoholic beverage consumed upon rising was followed by cornmeal mush and molasses with more cider or beer.By the nineteenth century, breakfast was served as late a 9 or 10 o'clock.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...