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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.
Breakfast was taken early if you were poor, later if you were rich. "Most New Englanders had a simple diet, their soil and climates allowing limited varieties of fruits and vegetables. 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.Settlers brought their recipes, cooking methods and some supplies with them.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.