Posts Tagged ‘18th Century Food’

This image comes from The Library of Congress’s digital collection, and sits in John Trusler’s The honours of the table, or, Rules for behaviour during meals : with the whole art of carving, illustrated by a variety of cuts. Together with directions for going to market, and the method of distinguishing good provisions from bad; to which is added a number of hints or concise lessons for the improvement of youth, on all occasions in life. By the author of Principles of politeness, &c. … For the use of young people, London, 1791

My tenderest emotions go toward that veal, for it did not have much time on this earth to use its knuckle. And yet, Mr. Trusler writes of this delicacy with such feeling.

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The diet of the handloom weavers would have been augmented in Ribchester by the nearby agricultural areas which encroached well into the village. Early maps show most homes had gardens, substantial areas of meadow, orchards and open spaces. Around 90% of the agriculture in the parish was permanent grass for rearing cattle, sheep etc and only a very small acreage was arable land, suggesting a good ready supply of meat and dairy produce. Gardens would provide vegetables, fruit and would

19th-century walled kitchen

19th-century walled kitchen garden.

certainly allow for the keeping of poultry and pigs. Game was available legally or illegally, and possibly similarly fish. The traders in the village would provide dry goods, spices etc., or these could have been brought by itinerant traders. In the early 1800’s there was a carrier 3 times a week to Blackburn and twice a week to Preston. From – Ribchester Local History

The above website describes how Ribchester was considered a poor village until the early 19th century, when handloom weaving became the primary activity in the township.
Hand Loom Weaving

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