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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.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...

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Dinner, as elsewhere in the colonies, was a midday, through the wealthy were like to do as their peers in England did, and have it midafternoon..England's gentry had a great variety of food on te table...Here might be found coffee, tea or chocolate, wafers, muffins, toasts, and a butter dish and knife...The southern poor ate cold turkey washed down with ever-present cider.Throughout the seventeenth century and well into the eighteenth century it was served in the "hall" or "common room." ..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...

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