Dinner (cena), the major meal of the day, would be accompanied by well-watered wine. Horace, the Latin poet, ate a lunch of onions, porridge, and pancakes. Meat, veggies, eggs, and fruit would be typical upper-class supper fare. Comissatio was the dinner's last wine course. Ancient Romans drank enough wine to get drunk, but they also enjoyed other beverages, especially water.
During the Roman Empire period, food consumption has increased dramatically. This is evident from the many paintings, statues, and inscriptions which depict people eating a lot of meat and vegetables. For example, a typical Roman meal might consist of chicken or pork with various vegetables such as cauliflower, carrots, and potatoes. Fruit was available in abundance and used in both cooking and drinks. Desserts were often rich pastries filled with honey, milk, or cheese.
The average person consumed about 10 times their weight in food per year. This is much more than today, where we consume about 2000 calories per day on average. Because of this, most ancients were very thin and had small stomachs. The poor ate mostly grains and vegetables because they didn't have access to meat, while the rich ate more meat and less vegetables.
The Romans often ate three meals every day. The Romans ate bread or a wheat pancake with dates and honey for breakfast. They ate a simple lunch of fish, cold meat, bread, and veggies at midday. Frequently, the dinner was made up of leftovers from the previous day's cena. These usually consisted of soup, fish, meat, vegetables, and fruit.
In addition to these daily meals, the Romans had banquets or festal dinners to celebrate special occasions such as birthdays, anniversaries, and victories. These dinners could be as simple or luxurious as you wanted them to be. The most common ingredients in Roman cooking were salt meat (usually pork), cheese, and olive oil. Vegetables were rarely eaten by themselves; instead, they were usually included in a stew or cooked like this over fire. Fruits were usually served either fresh or dried.
The Romans were famous for their use of sauces and spices. Some of the more popular ones include ketchup, mayonnaise, and curry powder. Ancient recipes typically called for very strong-tasting herbs and spices that we today might find difficult to cook with. This is because the ingredients available to the Romans were mostly bland and mild-tasting. Asafetida was used as a breath freshener and digestive aid. It is derived from plants found in India and looks like a white resin. It has an unpleasant odor but some say it adds a unique flavor to food.
The Prandium is the Roman meal equivalent to our lunch. Often, it was simply leftovers from the night before or cold meat and bread, much like current sandwiches. This supper did not exist until the Cena was consumed at a later time. The word "prandium" comes from the Latin phrase panis et aqua (bread and water).
They had many kinds of bread that were easy to carry around or eat while on duty. Here are the most common ones: pappa (pear), ficus (fig), malus (apple), melo (melon), citrumelo (citron), gourd, and radicchio. Some people even made their own bread. It was a fine art that required special tools such as leaven.
There were several types of meat dishes used in place of steak or other expensive meat products. These included bistecca alla fiorentina (Florentine beef steak), capretto (young goat), cinghiale (wild boar), coniglio (rabbit), maiale (pork), pollo (chicken), vitello (veal).
Fowl were very important in ancient Roman cuisine. There were two main types of birds: domesticated and wild.
Everyone ate supper in the middle of the day, which was the largest meal of the day and consisted of a variety of dishes. There was most likely a thick porridge or bread prepared from Indian maize, as well as some form of meat, chicken, or fish. Supper was a smaller meal, frequently consisting of leftovers from dinner.
The pilgrims may have had more than one meal a day, but since there is no evidence of this, we can assume that it was just the main meal of the day.
According to a book written by Samuel Eliot Morison called "European Voyages A-Z", the biggest meal the Europeans ate was three courses plus wine. The first course was an appetizer such as oysters or soup; the second course was the main dish such as lamb or beef; and the third course was dessert and coffee. This number of courses makes up for how big many American meals are today. If you include breakfast, then today's Americans eat five or six meals per day!
In conclusion, the biggest meal the pilgrims ate was probably similar to what the Europeans ate, which was three courses plus wine.