What food did people eat in the 1700s?

The food people ate in the 1700s varied significantly depending on their social class, location, and access to resources. Here's a breakdown:

The Elite:

* Meat: Beef, lamb, pork, venison, and poultry were staples. They also enjoyed imported delicacies like exotic birds and game.

* Seafood: Fish, shellfish, and oysters were common, especially near coastal areas.

* Dairy: Cream, butter, cheese, and milk were readily available.

* Fruit and Vegetables: They had access to a wide variety of fruits and vegetables, both seasonal and preserved.

* Grains: Bread was a staple, often made with wheat, rye, or barley. They also enjoyed pastries, cakes, and other baked goods.

* Drinks: Wine, beer, cider, and tea were common beverages.

The Working Class:

* Grains: Bread was a primary food source, often made with coarser grains like rye or barley.

* Meat: They might have access to cheaper cuts of meat like bacon, sausages, and offal.

* Vegetables: Root vegetables like turnips, carrots, and potatoes were common, along with seasonal greens.

* Milk and Cheese: They might have access to some milk and cheese, depending on location.

* Fruit: Fruit was less common, but they could get some seasonal berries or apples.

* Drinks: Water, beer, and cider were common.

Common Dishes:

* Pottages: Thick soups made with vegetables, grains, and sometimes meat.

* Puddings: Simple desserts made with bread, fruit, or grains.

* Pastries: Often made with simple ingredients like lard, flour, and sugar.

* Roasted Meats: A popular method of cooking, often with herbs and spices.

Key Points:

* Food Preservation: Methods like salting, smoking, drying, and pickling were crucial for preserving food throughout the year.

* Regional Differences: Food choices varied depending on the location and climate. For example, fish and seafood were more prominent in coastal areas.

* Social Class: The wealthy had a greater variety and abundance of food, while the poor often ate more simple and limited diets.

It's important to remember that these are generalisations. Food choices and availability varied greatly within the 18th century.