Existing comment:
What's Cooking?
One way to stretch rations was the one-pot meal or stew, made by adding pieces of meat or fish and greens or vegetables to water. Stewing made tough or salty cuts of pork and beef more tender. An elderly slave, perhaps Doll or Jenny, could watch the simmering pot all day, sparing tired younger women from cooking after long hours of work. Enslaved children also received buttermilk, which may have helped supplement the half-rations they were allotted. |