When anyone mentions food and Tudors, most people have an immediate
mental image of Henry VIII eating a chicken leg and throwing the bone over this
shoulder. Meat was plentiful only in the upper echelons of society and one
day’s intake would include beef, mutton, veal, lamb, capons, pheasants, pigeons
and chicken. The upper classes would finish their meals with tarts and fruit,
often preserved. Presenting a dish with sugar in was a sign of great wealth
because sugar was extremely expensive. Most people used honey to sweeten food.
White soft bread, called manchet was always available at the table. Meat would
be fresh and often served in rich sauces. Fruits were eaten when in season, but
wealthy Tudors rarely ate vegetables, considering they were only fit for the
poor. Wine had to be imported but the rich could afford it and ale was readily
available.
Those further down the societal ladder had to rely on ravelled, a very
fibrous bread made using the less pure parts of the wheat; pottage, a kind of
cross between porridge and vegetable stew with added grain. Frumenty, cracked
wheat cooked in either meat broth or almond milk (depending on whether it was a
meatless day), was another mainstay. Fish was eaten by those living close to
the sea or rivers and consumed on days the church designated as meatless. If
they had room, the poor would grow vegetables and perhaps have a few chickens
or even a pig to provide food. Vegetables grown would include cabbage, onions,
cauliflower and turnips. Carrots were also grown but they were not orange, but
black, white, yellow or purple.
Most of the water supply was tainted, and few drank it. Even children
would drink weak ale called small beer. Milk was considered good for children,
but it was not as plentiful as it is today. Cows did not yield as much milk and
most of it went toward making butter and cheese.
Mantle of Malice, Book 3 in The Tudor Enigma will be published on 23rd February 2015.
You can find out more and follow April here -
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