What food did the poor people eat in 1912?

The diet of poor people in 1912 was starkly different from what we see today, largely determined by affordability and availability.

Staples of the Poor Diet:

* Bread: Often made with cheaper, coarser grains like rye or barley.

* Potatoes: A cheap and versatile source of calories and nutrients.

* Oatmeal: Another affordable, filling option.

* Beans: A protein source, often cooked with molasses or salt pork for flavor.

* Rice: A common filler in poorer families, especially in urban areas.

* Cabbage, Onions, Carrots: These vegetables were readily available and cheap.

* Salt Pork/Bacon: A source of fat and protein, often used sparingly.

* Milk (if available): Families with children often relied on cheap, thin milk or powdered milk.

Meat and Dairy:

* Meat was a luxury for the poor, and was usually only eaten on special occasions.

* When available, it was often less desirable cuts like beef trimmings or organ meats.

* Dairy was also scarce, with many families relying on milk from their own animals (if they had any).

Other Factors:

* Access to fresh food: In cities, poor families relied on neighborhood markets or street vendors for produce.

* Food preservation: Families relied heavily on techniques like salting, pickling, and drying to preserve food.

* Nutritional deficiencies: A lack of fresh fruits and vegetables, combined with limited access to meat and dairy, often led to vitamin and mineral deficiencies.

It's important to note that this was a generalization:

* Rural families: May have had more access to fresh produce from their gardens, as well as milk and meat from their own animals.

* Immigrant families: Often brought their own food traditions and preferences, which varied widely depending on their origin.

The reality was that poor families in 1912 struggled to get enough to eat, often facing hunger and malnutrition.