Food typical of about 1825, in Callendar House kitchen

Alexander Burt
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View of a meal and ingredients typical of about 1825. There are plates of broth and of beef balls in tomato sauce. Also shown are parsley, leeks, cabbage, onions, celery, chives, parsnips, carrots, radishes, garlic and cauliflower. At the back is a large pottery jar and a cast iron pot.
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The upper classes enjoyed a varied diet which included a lot more meat than ordinary people. Nonetheless vegetables were restricted to those which were ready for harvest locally or could be stored for a few months.
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