What did people eat in1928?

Fresh fruits and vegetables were essential components of the diet in 1928. Apples, oranges, bananas, grapes, pears, and peaches were commonly consumed fruits, while vegetables such as potatoes, onions, carrots, and cabbage were widely eaten.

Grains:

Bread, pasta, rice, and oatmeal were staple foods in the 1920s. Wheat and corn were the primary grains used, and many households baked their bread at home.

Meat and Poultry:

Meat was a significant part of the diet, and beef, pork, and chicken were popular choices. Beefsteak, pork chops, and roasted chicken were common dishes. Meat consumption was often limited due to its cost, and many families relied on less expensive cuts and offal.

Fish and Seafood:

Coastal regions had access to a wider variety of fish and seafood. Cod, salmon, tuna, and sardines were common fish consumed, while shellfish like oysters, clams, and lobsters were also enjoyed.

Dairy products:

Milk, butter, and cheese were essential dairy products in 1928. Milk was often delivered fresh to homes by milkmen, and butter and cheese were commonly made at home or purchased from local dairies.

Sweets:

Sweets and desserts were enjoyed, but not as commonly as today. Homemade pies, cakes, and cookies were popular, and ice cream was a special treat. Sugar was a relatively expensive commodity, so sweets were often reserved for special occasions.

Preservation Methods:

Preservation methods were essential to ensure the availability of food throughout the year. Canning, pickling, and drying were common techniques used to preserve fruits, vegetables, and meat.

Regional Variations:

Food consumption patterns varied across different regions of the United States. In the South, for instance, cornmeal was widely consumed, and dishes such as grits and cornbread were popular. In the West, cattle ranching was prominent, leading to a greater reliance on beef.