The Buckets by Greg Cravens for September 21, 2016

I do 1770s reenacting. Back then one cooked for dinner, the main meal of the day, served 2 pm or 3 pm (ethnic difference in time). Leftovers from same were eaten at supper that night. Leftovers from supper were breakfast the next morning. One might supplement if one had not judged correctly what would be needed or if there was a request from one’s husband or such.

These took care of two matters involved in cooking then that we no longer have.

First, it used up most of the food within 24 hours – no refrigeration so this helped resolve problems with leftovers so that food was eaten before it spoiled.

Second, if you have ever been in a situation in which you have no electricity, you know how hard it is to do simple things such as cooking and cleaning up. Candles were expensive and used to light the task one was doing, so if one was cooking in the dark, one would do it by the firelight and one candle per person working (or less candles). By cooking for 2 pm, one did so when there was the most available light to do so and to do the majority of cleaning up of pots, etc. The clean up after eating late in the day would be easier. In the am one did not have to rise (or one’s servants did not have to rise) as early to start the cooking process.

I always think of this when people think that anything is odd for breakfast. Food is food.