What food did high class rich people eat in the 1900?

High-class rich people in the 1900s enjoyed a diet of elaborate and expensive dishes that reflected their wealth and status. This was a time of grand culinary displays and French-inspired cuisine, with an emphasis on fresh, seasonal ingredients and meticulous presentation.

Here are some key elements of their diet:

Protein:

* Game: Pheasant, grouse, duck, venison, and other wild game were prized delicacies.

* Seafood: Oysters, lobster, and other shellfish were common, often served in elaborate presentations.

* Beef: High-quality cuts of beef, like filet mignon and prime rib, were a staple.

* Lamb: Mutton and lamb were popular, especially in roast form.

Fruits and Vegetables:

* Imported fruits: Fruits like oranges, grapes, and bananas were a luxury due to their limited availability and high cost.

* Exotic vegetables: Asparagus, artichokes, and mushrooms were favored.

* Greenhouse produce: Rich families often had their own greenhouses, allowing them to enjoy fresh, out-of-season produce.

Other Dishes:

* Soups: Rich broths and consommés were served as a first course.

* Entrées: Dishes like pâté, terrine, and elaborate roasts were common.

* Desserts: Sweet treats like pastries, tarts, and ice cream were served in abundance.

* Wine: Fine wines, particularly French wines, were essential for any meal.

Key Characteristics:

* French Influence: French cuisine was highly fashionable, and many wealthy families employed French chefs.

* Seasonal Emphasis: The focus was on fresh, seasonal ingredients, with dishes changing according to what was available.

* Formal Dining: Meals were often elaborate and formal, with multiple courses and specific etiquette.

* Excess and Opulence: Wealthy families often displayed their wealth through the quantity and extravagance of their food.

While the exact diet varied by region and family, this provides a general idea of the luxurious fare enjoyed by high-class rich people in the 1900s.