Methods of accomodating cultural differences
Settlers brought their recipes, cooking methods and some supplies with them.
They also used local foods introduced by the Native Americans.
In frontier outposts and on farms, families drank cider or beer and gulped down a bowl of porridge that had been cooking slowly all night over the embers...
In the towns, the usual mug of alcoholic beverage consumed upon rising was followed by cornmeal mush and molasses with more cider or beer.
Butter, spices, sugar, and sweetmeats were luxuries, as were coffee, tea, chocolate, and alcoholic beverages other than beer." ---A History of Food and Drink in America, Richard J.
Hooker [Bobbs-Merrill Company: Indianapolis IN] 1981(p. 67) "English settlers in teh seventeenth century ate three meals a day, as they had in England...
The Colonial American breakfast was far from the juice, eggs and bacon of today.
The answer depended upon where they came from and where they landed. Augustine ate differently from the English people in Jamestown, the Dutch in New York and the French in South Carolina.
By the nineteenth century, breakfast was served as late a 9 or 10 o'clock.
Here might be found coffee, tea or chocolate, wafers, muffins, toasts, and a butter dish and knife...
The southern poor ate cold turkey washed down with ever-present cider.
The size of breakfasts grew in direct proportion to growth of wealth.