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The southern poor ate cold turkey washed down with ever-present cider.The size of breakfasts grew in direct proportion to growth of wealth.The different betweeen the more prosperous households and more modest ones might be in the quality and quantity of the meat served...Supper was a smaller meal, often similar to breakfast: bread, cheese, mush or hasty pudding, or warmed-over meat from the noon meal.Gina SNAKE - Louise du LAC - Mademoiselle JUSTINE - Naomi LIONNESS - Nicky WAYNE - Tania KISS - Tiina K Bryan da FERRO - Alex - Kevin WHITE - Max CASANOVA - Rob DIESEL - Terry KEMACO - Camera : Raul LORA - Franck H. The answer depended upon where they came from and where they landed. Augustine ate differently from the English people in Jamestown, the Dutch in New York and the French in South Carolina.
The scope and variety of these meals merits further examination.] Basic overview of representative colonial meals: "Breakfast.
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...
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.
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