Transcript LMY8HiU1G Morwenna_ Kat food

Tudor Food and Drink
By Morwenna and Kat
Food and Drink in the Tudor time was different between the
rich and the poor. Rich people ate mainly meat because it was
a sign of wealth. Henry VIII used to eat lots of meat like deer
and rabbits and pig. Rich people went to extremes when it
came to showing off – eating things such as Blackbirds!
When the Tudors started travelling, different kind of foods
were introduced into their diets. Fruit and vegetables were
started to be eaten more often and they started getting honey
from bee hives.
Did you know wealthy Tudor’s
diet was 75% meat?
Potatoes were not introduced to the UK until
Elizabeth’s reign.
Drinking water wasn’t fresh so the rich
mostly drunk ale.
Very rich Tudors even ate peacock!
FOOD FOR THE POOR
Poor people didn’t eat as much as the rich They had soup, bread and chickens and
vegetables. They reared the chickens themselves to sell or eat. Rabbits they would
have had to catch. Beef was also available if they had any money – which was not
often.
Bread was eaten a lot , here is a recipe for bread:
To make Buttered Loaves
To make buttered Loaves. Take the yolks of twelve Eggs, and six whites, and a
quarter of a pint of yeast, when you have beaten the Eggs well, strain them with the
yeast into a Dish, then put to it a little Salt, and two rases of Ginger beaten very
small, then put flower to it till it come to a high Past that will not cleave, then you
must roule it upon your hands and afterwards put it into a warm Cloath and let it lye
there a quarter of an hour, then make it up in little Loaves, bake; against it is baked
prepare a pound and a half of Butter, a quarter of a pint of white wine, and halfe a
pound of Sugar; This being melted and beaten together with it, set them into the
Oven a quarter of an hour.
Farmers wives grew
vegetables such as
leeks, garlic, peas,
parsnips, cabbage,
lentils, turnips, broad
beans, onions,
spinach, radishes and
carrots. Back in those
days carrots were not
orange, they were
usually purple.
Pottage
Poor people often ate Pottage. A soup flavoured
by herbs and served with coarse bread made
from barley or rye.
Ingredients:
1 litre of water
Choose a selection of the following
vegetables. Use 250g each.
Leeks, Cabbage, Sorrel, Turnips, Green
Beans, Carrots, Celery
½ cloves Garlic
Choose a selection of fresh herbs...
Basil, Thyme, Parsley, Marjoram, Rosemary
2tbs Porridge Oats
Equipment:
Chopping Board
Peeler
Weighing Scales
Knife
Measuring Jug
Wooden Spoon
Saucepan
Method on next
page...
Method:
Step 1- Wash and prepare
vegetables and peel outer skins
Step 2- Chop the vegetables and
the herbs
Step 3- Pour the water into the
saucepan.
Step 4- Put the vegetables and
herbs into the saucepan.
Step 5- Bring the soup to a boil.
Step 6- Turn down heat and
simmer until vegetables are
cooked.
Step 7- Add enough oats to
thicken and simmer again until
cooked.
Top Tip:
Add a little salt and
pepper to bring out
the flavour.
Dressed salmon,
Red deer,
Pumpkin pie,
French Pork,
Steak Pie,
Chicken with lemons,
Stuffed blackbird.
Of course there
were other meals
and dishes that
could be eaten like
a nice stuffed
peacock!