Hooker [Bobbs-Merrill Company: Indianapolis IN] 1981(p. 67) "English settlers in teh seventeenth century ate three meals a day, as they had in England...

For most people, breakfast consisted of bread, cornmeal mush and milk, or bread and milk together, and tea.

"Sallats," (salads) though more popular at supper, sometimes were served at dinner and occasionally provided decoration in the center of the table...

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Supper was a smaller meal, often similar to breakfast: bread, cheese, mush or hasty pudding, or warmed-over meat from the noon meal.

Supper among the gentry was also a sociable meal, and might have warm food, meat or shellfish, such as oysters, in season." ---Food in Colonial and Federal America, Sandra L. 157) [NOTE: These books provide excellent descriptions of "average" meals by heritage (Germans, Dutch, Swedes), location (town vs country) and region.

They also used local foods introduced by the Native Americans.

Some European recipes adapted well to these new ingredients. Connecticut Delaware Georgia Maryland Massachusetts (Plimoth colony) New Hampshire New Jersey New York (New Netherlands) North Carolina Pennsylvania Rhode Island South Carolina Virginia Breakfast, lunch & dinner? It is important to keep in mind there is no such thing as a "typical colonial meal." The Royal Governor of Virginia ate quite differently from the first Pilgrim settlers and the West Indians laboring in Philadelphia's cookshops.

Colonial meal structures/times were also different from what we know today. For most people in the 18th century it was considered the main (biggest) meal of the day. What did "average" New England colonists eat during a typical day?

Breakfast was taken early if you were poor, later if you were rich. "Most New Englanders had a simple diet, their soil and climates allowing limited varieties of fruits and vegetables.The size of breakfasts grew in direct proportion to growth of wealth.Breads, cold meats and, especially in the Northeast, fruit pies and pasties joined the breakfast menus.Throughout the seventeenth century and well into the eighteenth century it was served in the "hall" or "common room." ..While dinner among the affluent merchants in the North took place shortly after noon, the Southern planters enjoyed their dinner as late as bubbling stews were carried into the fields to feed the slaves and laborers...Here might be found coffee, tea or chocolate, wafers, muffins, toasts, and a butter dish and knife...