What did people eat in the late 1600s and early 1700s?

In the late 1600s and early 1700s, the food that people ate varied depending on their social status, geographic location, and economic means. Here is a general overview of the diet of different groups during that time:

1. Upper-Class Diet:

- Wealthy individuals and noble families enjoyed a diverse diet that included meats, fish, poultry, vegetables, fruits, and sweets.

- Meats such as beef, pork, lamb, and venison were common.

- Poultry included chicken, duck, geese, and turkey.

- Seafood such as oysters, lobster, shrimp, and various fish were consumed.

- Breads, pastries, and cakes were made with wheat flour, and butter, and were often sweetened with honey or sugar.

- Fresh seasonal fruits were enjoyed when available.

- Desserts included custards, puddings, and fruit tarts.

2. Middle-Class Diet:

- Merchants, tradespeople, and the skilled working class had a diet that was somewhat varied but less luxurious compared to the upper class.

- Meat was generally less frequent, with dishes such as stews and soups being more common ways of consuming it.

- Beef, pork, and chicken were commonly consumed meats.

- Breads, cereals, and gruel made with rye, barley, or oats were staple foods.

- Vegetables like carrots, turnips, cabbages, and beans were important sources of nutrients.

3. Peasant and Working-Class Diet:

- The majority of the population, including peasants and agricultural workers, had a limited diet due to their economic situation.

- Bread made from rye, barley, or oats, often mixed with other cheaper ingredients like bran or chaff, formed the basis of their diet.

- Vegetables such as cabbages, onions, beans, and lentils were commonly consumed.

- Meat was generally scarce, with occasional consumption of pork or bacon, while fish might be available in coastal areas.

- Dairy products like milk, butter, and cheese were consumed when affordable.

It's worth noting that there were significant regional variations in diet due to differences in climate, available resources, and cultural practices. Food preservation methods such as salting, smoking, drying, and pickling were also widely practiced to extend the shelf life of perishable foods.