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The stoic early settlers rose early and went straight to the chores that demanded their attention.
Breads, cold meats and, especially in the Northeast, fruit pies and pasties joined the breakfast menus.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.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.