The working people in Paris are extremely frugal in their mode of living; bread being full seven-eighths of their food, what they eat with it varies according to the season; if in summer, mostly such fruit as happens to be ripe, and perhaps once in the day they take a bit of soft white-looking cheese with their bread. In winter they often add instead a little morsel of pork or bacon, but more frequently stewed pears or roasted apples. On Sundays they always put the pot-au-feu, as they call it, which means that they make soup, or literally translated, that they put the pot on the fire. Many of the wives of the working people contrive to muster some soup for their husbands when they get home at night, and almost all manage to have a little wine in the course of the day.
On the Sunday in the summer time they contrive to have a degree of pleasure, and go to one of the houses round Paris called guinguettes, something in the nature of the tea-gardens about London, but in Paris and most parts of France the husband takes his wife and even his children with him if they are old enough; indeed, you generally see the whole train together. At these houses they mostly take beer which is not very strong, but they make it less so by mixing it with water, as they do almost every beverage; sometimes they have wine, lemonade, or currant juice, which is called groseille, and that from the black currant cassis; there they will sit looking at the dances, in which they sometimes join, and return home about ten o’clock. This is pretty much the routine of a regularly conducted working-man in Paris, and it must be admitted that they form by far the greater number, particularly those who are married.
How to Enjoy Paris in 1842 by F. Herve
Where the Revolutionaries lived (text by Mark Twain)