The findings demonstrated that stews (or pottages) of meat (beef and mutton) and vegetables such as cabbage and leek, were the mainstay of the medieval
English peasants in Medieval times lived on a combination of meat stews, leafy vegetables and dairy products which scientists say was healthier than modern diets.
Everyday food for the poor in the Middle Ages consisted of cabbage, beans, eggs, oats and brown bread. Sometimes, as a specialty, they would have cheese, bacon or poultry. All classes commonly drank ale or beer. Milk was also available, but usually reserved for younger people.
Peasant Food
Peasants would eat soup or mush for food just about every meal. They would also generally have some black bread. The soup would be made of scraps of food, usually vegetables such as carrots or eggs. Mush was made from some kind of grain like oats or wheat and then cooked in water.
Dishes included game, roasted or served in pies, lamb, venison and swan. For banquets, more unusual items, such as conger eel and porpoise could be on the menu. Sweet dishes were often served along with savoury. Only the King was given a fork, with which he ate sweet preserves.
The Queen preferred grilled fish or chicken, served simply with vegetables. She generally skipped starches like potatoes, grains, or rice during her evening meal.
Rich and poor alike ate a dish called pottage, a thick soup containing meat, vegetables, or bran. The more luxurious pottage was called 'mortrew', and a pottage containing cereal was a 'frumenty'. Bread was the staple for all classes, although the quality and price varied depending on the type of grain used.
The findings demonstrated that stews (or pottages) of meat (beef and mutton) and vegetables such as cabbage and leek, were the mainstay of the medieval peasant diet. The research also showed that dairy products, likely the 'green cheeses' known to be eaten by the peasantry, also played an important role in their diet.
The peasants in Medieval Europe mostly consumed grains boiled in gruel instead of bread, and they depended more heavily on beans and milk products as protein sources. They ate cheeses as well as milk and eggs, and relied heavily on vegetables to fill out their diet.
A typical meal for a poor peasant of the time would consist of cabbage, onions, herring, and wheat bread. Herring and cuttlefish were everyday fishes, unlike the bourgeois' cod, salmon, and pike. Salting meats was necessary to preserve them for the poor, much like everywhere else in Medieval Europe at the time.
Fertile food
Before the introduction of the potato, those in Ireland, England and continental Europe lived mostly off grain, which grew inconsistently in regions with a wet, cold climate or rocky soil. Potatoes grew in some conditions where grain could not, and the effect on the population was overwhelming.
"The medieval diet was very fresh food. There were very few preserves so everything was made fresh and it was low in fat and low in salt and sugar." Meal times were more a family and community focus in medieval times and Caroline said this was a positive force.
According to new research, medieval English peasants ate a lot of meat stews, leafy greens and cheese – and their diet was healthier than the modern one. “The medieval peasant had a healthy diet and wasn't lacking in anything major!” Dr. Julie Dunne of the University of Bristol told the Daily Mail.
Nettle Pudding
Originating in 6000 BCE, England; it is the oldest dish of the world that's rich in nutrients. Nettle pudding is made with stinging nettles (wild leafy plant), breadcrumbs, suet, onions, and other herbs and spices.
This main meal was generally three courses. The first was made up of the heaviest meat dishes, including beef and venison, and the second usually contained lighter meats, fish or poultry, while the third course was made up of sweets, cakes, comfits, cheeses and fruits.
Ancient Britons were eating dairy, peas, cabbage and oats, according to gunk trapped in their teeth. Scientists analysed dental plaque found on the teeth of skeletons from the Iron Age to post-Medieval times. They found evidence of milk proteins, cereals and plants, as well as an enzyme that aids digestion.
The pillars of their diet included floury dishes, groats, cereals, potatoes, and milk. Even in the early post-war years, peasant cuisine was still mainly vegetable-based, with just a few animal products.
Back then, nobility dined on multi-course meals composed of wild game, meat, fruit, and grains, while peasants ate diets high in vegetables and legumes. Expensive salt and imported spices were widely used in the kitchens of the elite and were considered a status symbol.
Some meals even used both. One of these meals was called the Poor Man's Meal. It combined potatoes, onions, and hot dogs into one hearty, inexpensive dish, which was perfect for the hard times people had fallen on.
How did medieval people brush their teeth? They would rub their teeth and gums with a rough linen. Recipes have been discovered for pastes and powders they might have applied to the cloth to clean and whiten teeth, as well as to freshen breath. Some pastes were made from ground sage mixed with salt crystals.
Barley, oats, and rye were eaten by the poor while wheat was generally more expensive. These were consumed as bread, porridge, gruel, and pasta by people of all classes. Cheese, fruits, and vegetables were important supplements for the lower orders while meat was more expensive and generally more prestigious.
Personal hygiene was also horrific for medieval peasants. In fact, it is believed that peasants only bathed a total of two times throughout their entire lives: once when they were born, and again after they had died.
The tradition of breakfast dates back to the Middle Ages. At this time, there were usually only two meals a day; breakfast and dinner. Breakfast was served mid or late morning, and usually consisted of just ale and bread, with perhaps some cheese, cold meat or dripping.
A typical seven-course menu might begin with raw oysters, followed by soup or bouillon and then a fish. The main dish comprised the fourth course, and usually included the meal's heartier foods, including game meat, potatoes and vegetables. A light salad was presented next, and then a dessert of sweets and fruits.
Because the Church of England preached against the sins of gluttony, eating breakfast was considered a sign of weakness. In medieval times kings ate bread, fruits and oats. Grain provided 65-70% of calories in the early 14th century.