Lent menu.

Lent

In the 19th century, eel and cod were an important part of the diets of Catholic French Canadians. The liturgical calendar year called for 150 days of abstinence from meat during Lent and Advent and on Fridays.

Regular Séminaire Lenten menu, 1818
Ink on paper
Musée de la civilisation, fonds d’archives du Séminaire de Québec, Séminaire 7, no 123

TRANSCRIPTION AND TRANSLATION OF THE MANUSCRIPT

Menu for Lent 1818

Wednesday
Priests: Green cod, eel, fresh fish, turnips, potatoes
Grand Séminaire: Eel, fresh fish, turnips
Schoolchildren: Eel, turnips
Evening: Butter and jams

Thursday
Priests: Dried cod pie
Grand Séminaire: Dried cod
Schoolchildren: (…) pie
Evening: Green cod