Food of the Middle AgesFood of the Middle Ages

By: Jessica PhillipsBy: Jessica Phillips

Daily MealsDaily Meals

Both Upper and Lower class has 3 meals a day Breakfast is served between 6-7 am Dinner is served in mid-morning from 12-2 pm Supper is the substantial meal served from 6-7 pm. The upper

class is accompanied by entertainment The diet was mainly bread, pottage, dairy products like milk

and cheese, and a meat, usually beef, pork, or lamb Spoons were rarely used with liquid food (soup), it was drank

form a bowl instead Forks were introduced in the 14th century’

Both Upper and Lower class has 3 meals a day Breakfast is served between 6-7 am Dinner is served in mid-morning from 12-2 pm Supper is the substantial meal served from 6-7 pm. The upper

class is accompanied by entertainment The diet was mainly bread, pottage, dairy products like milk

and cheese, and a meat, usually beef, pork, or lamb Spoons were rarely used with liquid food (soup), it was drank

form a bowl instead Forks were introduced in the 14th century’

Lower ClassLower Class

If lower class people were to poach (steal) from someone, the punishment would result in death or having their hands cut off.

The poor could not afford to buy spices for their food. The Ploughman’s lunch of bread and cheese was also a stable

diet for the lower class workers They would eat from wooden or horn dishes Most food was home grown They were also not allowed to hunt for animals like dear, boars,

hares, or rabbits. Their diet includes:Rye or barley bread, pottage (a type of stew), dairy products,

meat such as beef, pork, or lamb, home grown herbs and vegetables, fruit from local trees or bushes, nuts, and honey.

If lower class people were to poach (steal) from someone, the punishment would result in death or having their hands cut off.

The poor could not afford to buy spices for their food. The Ploughman’s lunch of bread and cheese was also a stable

diet for the lower class workers They would eat from wooden or horn dishes Most food was home grown They were also not allowed to hunt for animals like dear, boars,

hares, or rabbits. Their diet includes:Rye or barley bread, pottage (a type of stew), dairy products,

meat such as beef, pork, or lamb, home grown herbs and vegetables, fruit from local trees or bushes, nuts, and honey.

Upper ClassUpper Class

A bread called Manchet Bread (made with wheat from wheat flour) was consumed by the Upper Class

Their food was highly spiced They had expensive spices such as pepper, cinnamon,

cloves,nutmeg, ginger, garlic, saffron, coriander, mace, mustard, ect.

They ate with silver and gold dishes Their diet would have included Manchet bread, a vast

variety of different kinds of meat, fish (fresh and salt water), shell fish, spices, cheese, fruits, and a limited amount of vegtables.

A bread called Manchet Bread (made with wheat from wheat flour) was consumed by the Upper Class

Their food was highly spiced They had expensive spices such as pepper, cinnamon,

cloves,nutmeg, ginger, garlic, saffron, coriander, mace, mustard, ect.

They ate with silver and gold dishes Their diet would have included Manchet bread, a vast

variety of different kinds of meat, fish (fresh and salt water), shell fish, spices, cheese, fruits, and a limited amount of vegtables.

Preserving FoodPreserving Food

They would preserve food in the summer to be eaten during the winter It was not economic to feed animals in the winter because of the lack of food, so

they would be slaughtered in autumn Meat would be preserved in salt There was two methods of preserving with salt Dry-salting where the meat or fish was buried in salt and brine-curing where meat was

soaked in salt water.Other methods of preservtion are, Pickling - Pickling in a salt brine was the standard method of preserving meats and fish.

Typical pickling agents included brine (high in salt) and vinegar Gelatine - Jelly or gelatine was used for preserving cooked meat or fresh fish. Food may be

preserved by cooking in a material, such as gelatine, that solidifies to form a gel Smoked Food - Wood smoked food was a method use to preserve pork or fish Drying - Most meats and fruit can be preserved through the drying process. Candies - Fruits & nuts could be candied in order to prolong their life Honey - Was used a preservative in mead

They would preserve food in the summer to be eaten during the winter It was not economic to feed animals in the winter because of the lack of food, so

they would be slaughtered in autumn Meat would be preserved in salt There was two methods of preserving with salt Dry-salting where the meat or fish was buried in salt and brine-curing where meat was

soaked in salt water.Other methods of preservtion are, Pickling - Pickling in a salt brine was the standard method of preserving meats and fish.

Typical pickling agents included brine (high in salt) and vinegar Gelatine - Jelly or gelatine was used for preserving cooked meat or fresh fish. Food may be

preserved by cooking in a material, such as gelatine, that solidifies to form a gel Smoked Food - Wood smoked food was a method use to preserve pork or fish Drying - Most meats and fruit can be preserved through the drying process. Candies - Fruits & nuts could be candied in order to prolong their life Honey - Was used a preservative in mead

CookingCooking

Upper Class: Had huge kitchens in their castles and were served by the sefs or servents. The kitchens had cooking ovens,huge fireplaces, and roasting food. It also

included a water supply with a sink and drainage. The buttery was a room intended ofr storing and dispensing beverages The bottlery was a room that stored wines The pantry was a storage place for parishable food products The storerooms, often located over the butery and pantry, were used to store

non-parisheable kitchen items and productsMethods of cooking: Spit roasting Baking Smoking Salting Frying

Upper Class: Had huge kitchens in their castles and were served by the sefs or servents. The kitchens had cooking ovens,huge fireplaces, and roasting food. It also

included a water supply with a sink and drainage. The buttery was a room intended ofr storing and dispensing beverages The bottlery was a room that stored wines The pantry was a storage place for parishable food products The storerooms, often located over the butery and pantry, were used to store

non-parisheable kitchen items and productsMethods of cooking: Spit roasting Baking Smoking Salting Frying

DrinksDrinks

The water in medieval times was often unclean The poor drank ale, mead or cider But the rich were able to drink many different types of wines Cider is a drink made of apples made by pouring water on apples, and

steeping them, so as to extract a sort of half-sour, half-sweet drink.

The water in medieval times was often unclean The poor drank ale, mead or cider But the rich were able to drink many different types of wines Cider is a drink made of apples made by pouring water on apples, and

steeping them, so as to extract a sort of half-sour, half-sweet drink.