What meals did people eat in the1750s-1820s?

During the 1750s to 1820s, meals varied significantly by region and social class. In rural areas, people often consumed simple, hearty foods like porridge, bread, stews, and seasonal vegetables, with meat being a rare treat. Urban dwellers had access to a wider variety of foods, including meats, fish, dairy products, and imported spices, but still relied on staples like bread and potatoes. Additionally, the wealthy enjoyed more elaborate meals featuring multiple courses, with dishes often influenced by French cuisine.