What did people eat in the 1700s Maine?

The diet of people living in Maine in the 1700s was largely determined by the region's climate, geography, and available resources. Here are some of the key foods and ingredients commonly consumed during this period:

1. Fish: Maine's abundance of fish resources, particularly cod, haddock, and salmon, made seafood a significant part of the local diet.

2. Corn: Corn, or maize, was a staple crop grown by Native American tribes in the region. It was used to make cornmeal, which was then used to prepare cornbread, porridge, and other dishes.

3. Potatoes: Potatoes were introduced to the Americas by European settlers and became increasingly popular in the 1700s. They were used in soups, stews, and other dishes.

4. Vegetables: Common vegetables grown in home gardens included cabbage, turnips, carrots, onions, and beans.

5. Fruits: Apples were the most widely available fruit in Maine, and were used to make cider, pies, and other desserts. Wild berries such as blueberries and raspberries were also gathered for consumption.

6. Grains: In addition to cornmeal, people also consumed wheat flour, which was used to make bread, pastries, and other baked goods.

7. Meat: Meat was a relatively scarce commodity, but people kept livestock such as pigs, cattle, and sheep. Beef, pork, and mutton were occasionally consumed, but mostly reserved for special occasions.

8. Dairy: Milk, butter, and cheese were produced from dairy cows and were used in cooking and baking.

9. Sugar: Sugar was a valuable and expensive commodity obtained through trade. It was used sparingly to sweeten desserts, beverages, and other dishes.

10. Salt: Salt was an essential ingredient used for preserving food, seasoning, and enhancing flavor.

The diet of people in Maine during the 1700s was typically simple and based on locally available ingredients. They made use of the natural resources provided by the land and waters around them, adapting their meals to the changing seasons and availability of food sources.