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In the 1900s, New England cuisine prominently featured seafood, particularly clam chowder, lobster, and cod, reflecting the region's coastal geography. Additionally, baked beans, often flavored with molasses, were a staple, alongside hearty dishes like pot roast and corn chowder. Seasonal ingredients such as pumpkins and apples also played a significant role in local diets. Traditional fare often emphasized simplicity and the use of locally sourced ingredients.

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