Diets and food :
Peasant bread
Peasants diet:
A working peasant in the 14th-15th century would have probably consumed 2-3 pounds of bread, 8 ounces of meat or fish if they were lucky, but eggs, butter or cheese was substituted of meat. Vegetables such as onions, leeks, cabbage, garlic, turnips, beans and parsnips were (if available) made in to large stews so it would last longer. Men & Women burned about 1892 calories just sleeping and walking, sleeping-392 Calories in 8 hours & walking-3 miles per hour - 1,437 calories in 8 hours.
Lord & Ladies diet:
The food and diet of the wealthy was widespread, filled with fats, juice and all manor of luxuries we now take for granted. They never had amazing exotic fruits that come to us so easily in the supermarkets, unless they were like the king or queen but even then they didn't really bother unless they were having a party so they could show off. A change in general culture came during the middle Ages when the travel prompted by the Crusades led to a new and unique interest in beautiful objects and elegant manners.
This change lengthy to food preparation and presentation resulting in fabulous food arrangements and exotic colours and flavourings as their food was highly spiced. These expensive spices consumed by the wealthy included Pepper, Cinnamon, Cloves, Nutmeg, Ginger, Saffron, Cardamom, Coriander, Cumin, Garlic, Turmeric, Mace, Anise, Caraway and Mustard. The diet of the Upper Classes would have included:
A working peasant in the 14th-15th century would have probably consumed 2-3 pounds of bread, 8 ounces of meat or fish if they were lucky, but eggs, butter or cheese was substituted of meat. Vegetables such as onions, leeks, cabbage, garlic, turnips, beans and parsnips were (if available) made in to large stews so it would last longer. Men & Women burned about 1892 calories just sleeping and walking, sleeping-392 Calories in 8 hours & walking-3 miles per hour - 1,437 calories in 8 hours.
Lord & Ladies diet:
The food and diet of the wealthy was widespread, filled with fats, juice and all manor of luxuries we now take for granted. They never had amazing exotic fruits that come to us so easily in the supermarkets, unless they were like the king or queen but even then they didn't really bother unless they were having a party so they could show off. A change in general culture came during the middle Ages when the travel prompted by the Crusades led to a new and unique interest in beautiful objects and elegant manners.
This change lengthy to food preparation and presentation resulting in fabulous food arrangements and exotic colours and flavourings as their food was highly spiced. These expensive spices consumed by the wealthy included Pepper, Cinnamon, Cloves, Nutmeg, Ginger, Saffron, Cardamom, Coriander, Cumin, Garlic, Turmeric, Mace, Anise, Caraway and Mustard. The diet of the Upper Classes would have included:
- Manchet bread,
- Beef, pork, goat, lamb, rabbit, hare, mutton, swans, herons and poultry,
- Herring, salmon, eel, whiting, plaice, cod, trout and pike,
- Shell fish included crab, oysters, mussels and cockles,
- Spices, Cheese, Fruits, Vegetables
Medieval recipes:
Venison Custarde~
This dish was very popular with the rich and noble, it is basically deer with savory custard.
Ingredients:
1 lb. ground venison (453g)
2 strips bacon
1 cup water
1/2 cup wine
1/2 tsp. cinnamon
1/2 tsp. ginger
pinch saffron
1/4 tsp. salt
6 dates, pitted and chopped
6 prunes, chopped
1/4 tsp. ginger (powdered)
Dash of lemon juice
4 eggs
Method-
Make pastry before and put in pie dish until filling is ready. Leave in a cool and damp place.
1 lb. ground venison (453g)
2 strips bacon
1 cup water
1/2 cup wine
1/2 tsp. cinnamon
1/2 tsp. ginger
pinch saffron
1/4 tsp. salt
6 dates, pitted and chopped
6 prunes, chopped
1/4 tsp. ginger (powdered)
Dash of lemon juice
4 eggs
Method-
Make pastry before and put in pie dish until filling is ready. Leave in a cool and damp place.
- Cut the bacon into small pieces and place in saucepan with venison (deer), water and wine.
- Bring to a boil and simmer for about 15 minutes.
- Remove from heat and let cool.
- Meanwhile, mix the dates, prunes, ginger, and lemon juice together and allow to marinate.
- Remove the meat from the broth, place into an unbaked pie crust along with the fruit.
- Beat the eggs together with the cooking liquid and pour into pie.
- Cover with top crust and bake at 350°F until done - about an hour or until golden brown.
Garbage~
An odd name for a dinner! It was often used by peasants but sometimes rich Lords & Ladies had it because according to historical records the dish was rather nice.
Ingredients:
1 lb. chicken heads (453g)
1 lb. chicken feet (453g)
1/2 lb. chicken livers (226g)
1/2 lb. chicken gizzards (226g)
4 cups beef broth
4 slices bread
1/4 tsp. pepper
1/8 tsp. mace
1/8 tsp. cloves
1/2 tsp. salt
pinch saffron
1/4 cup lemon juice
Method-
1 lb. chicken heads (453g)
1 lb. chicken feet (453g)
1/2 lb. chicken livers (226g)
1/2 lb. chicken gizzards (226g)
4 cups beef broth
4 slices bread
1/4 tsp. pepper
1/8 tsp. mace
1/8 tsp. cloves
1/2 tsp. salt
pinch saffron
1/4 cup lemon juice
Method-
- Wash the chicken parts and place in a large pot.
- Tear the bread into small pieces and put in a bowl along with the scrap (extra peelings, fatty bits of meat etc.) broth.
- Allow bread to soak until it falls apart, stirring occasionally, and then strain into the pot, discarding the lumps.
- Bring to a boil and slowly reduce heat.
- Add various spices, lemon juice and simmer for about 20 minutes.
- Serve hot, either as a flavoured broth or with the chicken parts.