During the 1600’s the English diet foods prepared with greens and herbs grown in the garden. Like spinach, and sorrel. As well a fruits and nuts found in the wild. The people of this time made these foods into “pottage” by combining them over a pot in a fire and thickening them with bread. Pottage could stay over the fire for several days. The older it got the more dense it became. A batch of Pottage changed immensely over time. The poor and rich enjoyed pottage . Peasants used cheap vegetables, grains, acorns, and peas. The wealthy enhanced their pottage with bacon, jelly, and eggs. Bread, pudding, and pies were a stable in the 17th century. Both poor and rich drank coffee and water with most meals. The 1700’s was a time of great advancements in technology. Sheets of iron were made into a form and put over heat to make what we know as a stove. This made cooking easier, faster, and opened our eyes to new ways of cooking food. Better seeds were sent from Holland which brought over many different variates of fruits and vegetables. …show more content…
Corn, beans, and pork were common. Cows provided beef butter, and milk. Preserving food before refrigeration included smoking, drying, salted, and pickled.
In the 1900’s bread making was a routine in the daily American life. Muffins, cakes and pies were treats and sometimes brought to the local bakery to sell for extra change. Milk and dairy products were hard to store up until the 1930’s. In 1913 the refrigerator was invented and sold for home use. Although for the first 20 years it was only common for the rich to have a