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In the "civilized" areas of the US, the menus were similar to today, except that without mechanical refrigeration, fresh milk meant getting it daily from a nearby dairy. Similarly, there were few places outside restaurants that provided cooked meals. Many boarding houses had communal meals. Meat was preserved by salting or smoking, to delay its spoilage.

In the West, many trappers and pioneers subsisted on wild game, supplemented by crops grown on small farms or purchased from farmers. Here, again, food had to be prepared by "canning" (put in airtight glass bottles), except where the natural wilderness was cold enough to provide longer freshness.

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15y ago

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