What Menorcans ate in the 18th century

Only a fifth of their total diet comes from the animal kingdom, and of this, fish constitutes almost half. On Fridays and other fast days, they completely abstain from meat and during Lent they live basically on vegetables and fish, except for Sundays when they are allowed to eat eggs, milk and cheese.

Most of their dishes are heavily spiced with pepper, cloves, cinnamon and other spices.

Many are flavored with saffron, others sweetened with honey or sugar; garlic, onions or leeks are almost constant ingredients.

They consume a large amount of oil, using it not only in salads but also with boiled or fried fish, vegetables, legumes, etc., instead of butter.

A slice of bread scalded in boiling water, a little oil and salt is the most common snack among peasants, a food known as oligua.

Their common meals are very frugal and have little variety, but at parties and other solemn occasions, the meals offered to guests are very abundant and extravagant. One would hardly believe what the menu for a farm worker’s wedding dinner could be. This custom, like many others, seems to have been acquired from more eastern nations.