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Virginian settlers were dominated by noblemen with their servants (many were Cavaliers fleeing in the aftermath of the English Civil War, 1642–51) and poor peasants from southern England. Food was much more plentiful in the American South than in England. Meat was plentiful, and everyone—rich and poor—ate several meat dishes a day. [2] [3]
Victorian England became known throughout Europe for its bland and unappetizing food but many housewives cooked in this fashion since it was the safest way to prepare food before refrigeration. [2] The Victorian breakfast was usually a heavy meal: sausages, preserves, bacon and eggs, served with bread rolls.
Godfrey's Cordial was a patent medicine, containing laudanum (tincture of opium) in a sweet syrup, which was commonly used as a sedative to quiet infants and children in Victorian England. [1] Used mostly by mothers working in agricultural groups or industry, [ 2 ] it ensured that she could work the maximum hours of her employment, without ...
Margaret Gaffney Haughery (pronounced as HAW -a- ree) was a beloved historical figure in New Orleans, Louisiana the 1880s. Widely known as "Our Margaret," “The Bread Woman of New Orleans" and "Mother of Orphans," [1] Margaret devoted her life's work to the care and feeding of the poor and hungry, and to fund and build orphanages throughout ...
The French Creole raised-style [2] [3] main house, built in 1790, is an important architectural example in the state.The plantation has numerous outbuildings or "dependencies": a pigeonnier or dovecote, a plantation store, the only surviving French Creole barn in North America (ca. 1790), a detached kitchen, an overseer's house, a mule barn, and two slave dwellings.
HAER No. LA-1-A, "Laurel Valley Sugar Plantation, Sugar Mill", 14 photos, 1 color transparency, 6 measured drawings, 78 data pages, 3 photo caption pages HAER No. LA-1-B, " Laurel Valley Sugar Plantation, Railroad ", 1 photo, 27 data pages, 1 photo caption page
The cuisine of the antebellum United States characterizes American eating and cooking habits from about 1776 to 1861. During this period different regions of the United States adapted to their surroundings and cultural backgrounds to create specific regional cuisines, modernization of technology led to changes in food consumption, and evolution of taverns into hotels led to the beginnings of ...
This is intended to be a complete list of the properties and districts on the National Register of Historic Places in St. Martin Parish, Louisiana, United States. The locations of National Register properties and districts for which the latitude and longitude coordinates are included below, may be seen in a map.