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In 1867, diets varied significantly based on location, class, and availability of resources. Common foods included bread, potatoes, vegetables, and meats like beef, pork, and poultry, often preserved through salting or smoking. In rural areas, meals were typically hearty and based on local produce, while urban dwellers might have access to a wider variety of foods, including imported goods. Additionally, sweets and baked goods were popular, particularly among the middle and upper classes.

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2w ago

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