Nutmegs-75 cents 2 oz, Cloves-31 cents and 4 oz Cinnammon-20 cents.' Mostly forgotten "The few spices Lewis actually purchases are not ujsed in cooking and are never mentioned as seasonings for anything they are from a druggistĪlong with the Expedition's other medical goods: '2 oz.
#DEFINE ELOQUENT DINNER PORTABLE#
Portable Soup (Lewis is delivered 193 pounds.) Wine.)Ħ Kegs bound with iron Hoops (These become the kegs to hold the 'Spt. 3 bushels of Allum or Rock Salt (Lewis did not buy this.) 6 Kegs ofĥ Gallons each making 30 Gallons of rectified spirits as used for the Indian trade (Lewis actually buys 30 gallons of Strong Spt. Obtains: Provisions and Means of Subsistence. Here is his shipping list, annotated with what he actually
#DEFINE ELOQUENT DINNER FULL#
It's obvious that he has full confidence that he can get anything and everything he needs either on the way.or from the militaryĬommissaries during the upcoming winter, as suggested by Jefferson. Louis, he has with him all the food items he intends to order in the East. Portable soup was purchased in mass quantities to stave off hunger. Sometimes the expeditioners had plenty to eat. Hunting (animals large & small), fishing, and foraging (nuts, berries, vegetables, fruit) provided much needed fresh foods. Local bartering opportunities (eggs, flour, coffee) were regularly engaged and highly prized. Initial Philadelphia edibles were restocked by Commercial supplies were heavy and there was a limit to how muchĬould be transported at any given time. Provisioning Lewis & Clark's expedition was a complicated work in progress.
The Little House Cookbook: Frontier Foods from Laura Ingalls Wilder's Classic.Kentucky Housewife/Lettice Bryan, 1839 (recently reprinted by Image Graphics).Food on the Frontier: Minnesota Cooking 1850-1900/Marjorie Kriedberg.Cookery of the Prairie Homesteader/Louise K.Potatoes and aubergine (eggplants) followed the same Nightshade connection] in the early 1800s. Although available, tomatoes were still "suspect"[the *NOTE: All of these vegetables are period correct, but some of them would have been Hot chocolate, coffee, tea, fruit wines and cordials, ale, shrub, Madeira, rum. Potatoes (boiled, fricasseed), corn pudding, peas (with butter), boiled cauliflower, stewedįruit pies, cheesecake, puddings (these were the steamed British type, as in plum pudding),Ĭustards & creams (lemon, orange), spice cakes, sugar cookies, ice cream.
Succotach, boiled onions (with cream sauce), spinach (with hard boiled egg slices on top), Meat & vegetables pies, stew, hash, veal cutlets, rare bit, beef alamode Roasts (beef, mutton, pork), ham, turkey, venison, goose, duck, cod, halibut, shad, mackerel Pepper pot, pea, clam (broth and with cream), oyster, beef, veal or mutton broth (withĬorn bread, potato bread, muffins (wheat, fruit), rusk, sally lunn
#DEFINE ELOQUENT DINNER MANUAL#
Cookery As It Should Be: A New Manual of the Dining Room and Kitchen, by A Roast pig, apple sauce, steaks, vegetables. Soup, roast veal, steaks, oyster pie, vegetables.ĭinner. Hot light bread, cold bread, stewed fruit.īreakfast., Hot bread, a nice hash, fried potatoes.ĭinner. Soup, fish, roast mutton and currant jelly, vegetables. Corn bread, cold bread, frizzled beef, stewed fruits, or soused calves' feet.ĭinner. Hot cakes, cold bread, sausages, fried potatoes.ĭinner. Hot light bread, cold bread, fish, stewed fruit.īreakfast. Hot bread, cold bread, chops, omelet.ĭinner. Corn bread, cold bread, stewed oysters.īreakfast. Soup, roast turkey, cranberry sauce, boiled ham, vegetables. Hot cakes,cold bread, sausages, fried potatoes.ĭinner. Cold bread, milk toast, stewed fruit.īreakast. Soup, cold joint, calves' head, vegetables. Corn bread, cold bread, stew, boiled eggs.ĭinner. Have been a light meal (at that time this meal was often called supper) before retiring.īreakfast. Would have been the main meal of the day, served sometime between noon and three.
Breakfast would have been served between 8-9AM. In the days before home freezers and rapid transit, suggested family menus were grouped by Sample bill of fare for middle-class home meals: 1853
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