Class preparations this morning made (all about) me unusually hungry:
The gentry at their tables have commonly 5 dishes or plates of which Pigg meat and greens is generally one, and Tame fowl another. Beef mutton, veal, and lamb make another. Pudding, often in the middle, makes the 5th. Venison, Wild fowl, or fish a 4th. Small beer made of molasses with Madera Wine and English Beer is their Liquor . . They have good Cyder but will not keep it but drink it by pailfulls never workt. (Hugh Grove’s observations about colonial Virginia from Rhys Isaac, The Transformation of Virginia, 44)
Sounds like the sort of fare that H. L. Mencken, another resident of the region, grew up with:
Our favorite Winter Lunch was typical of the time. Its main dishes were a huge platter of Norfolk spots or other pan-fish, and a Himalaya of corncakes. Along with this combination went succotash, buttered beets, baked potatoes, string beans, and other such hearty vegetables. When oranges and bananas were obtainable, they followed for dessert — sliced, and with a heavy dressing of grated cocoanut. The calorie content of two or three helpings of such powerful aliments probably ran to 3,000. (from “Baltimore of the 1880s” in Happy Days)
Yum yum.
Old Life 