Nutrition Study Guide
Common foods—meat, poultry, fish, eggs, cheese, lamb, roast beef, chicken, pork, potatoes,
Yorkshire pudding, sausages, ploughman’s lunch (cheddar cheese, bread, picked onions/pickles)
Double clotted cream (clotted, slightly fermented and thickened)
Grains-Ireland (soda bread) Scotland (oatmeal).
Fruits & veggies that grow well in a cold climate, Sheppard’s pie, bangers (sausage) and mash,
bubble and squeak (left over potatoes, green veggies, fried together and good with ketchup).
Berries and apples, kitchen gardens, seaweed (liver, dulse)
Tea (introduced in 1662 by Charles II’s wife), black with milk and sugar.
Beer—bitter, stronger beer with hops
Whisky—Scottish whisky; distilled from malted unmalted barely.
Cider (maybe alcoholic), mead (honey wine).
Beer-stout, dark, rich, heavy beer
Whisky-mashed, fermented barely
Natural fare with enhanced flavor
Meat is roasted, broiled or stewed
Strong-flavored condiments (Worcester sauce, chutneys, mustard, mint jelly)
Patterns of Immigration:
Slowed in the 18
Scott’s came to the Americas in the 18
Ireland—Assimilation took time,
US foods and practices that have origins here:
Indian pudding, pumpkin pie, apple pie, syllabub (milk and wine punch)
Other: Christmas—mulled wine, roast beef, goose, turkey, or ham, plum pudding, mince pie
Butter and cream
Lard, duck and
Beef and veal
Apples and cider
Cold meat dishes
Methods of Preparation:
Attention to detail
Imitated around the world
Cold sauces include mayonnaise and vinaigrette
Breads and pastries