Transcript Tudor foods - mountsbridgewater

Tudor foods
The rich and the poor
This presentation is all
about Tudors and the
food they ate!
Tudor food
The tudor people ate lot’s of fresh food
because there was no way of storing
food to be eaten later!
There was no such thing as freezers or
fridges in the Tudor times!
How much food??
Henry V11 ate at least 5000 calories a
day and that is around twice the
recommended daily intake for a man
these days!
He also had 13 dish’s a day!
How much food??
The poor tudors may not of had as
much food as the rich but most of them
had a more healthy diet!
Henry didn’t think vegetables where
very good for you, but the poor people
ate more vegetables as they were
cheeper!
What foods??
The food Henry ate was mostly meat,
which didn’t help with constipation!
Henry often ate lot’s of pork, Rabbit,
deer and pheasant.
What foods??
People would keep animals all year
round, then kill them just before they
needed to be eaten! This meant that the
meat was always fresh!
The meat was hung from the ceiling in a
cold room for a few days before eating!
What also came with food??
Tudors didn’t drink water as it was very
filthy, instead they often drank ale!
The rich had wine!
Food for the poor
Poor people ate a herb flavoured soup
called pottage which would be served
with bread. It was made of peas, milk,
egg yokes, breadcrumbs and parsley
and flavoured with saffron and ginger.
chickens which they
could rear themselves,
beef from the local
market when they had
the money, and rabbits
which
they
couldwhich
catch
They also
ate chickens
they
could
rear
themselves,
beef
from
the
for themselves
local market when they had the money,
and rabbits which they could catch for
themselves
How was some meat kept
fresh??
Some meat was preserved by rubbing
salt into it!
The rich had a store room which was
cold and that helped keep the meat
fresh a little bit longer!
Bread!!
Bread was eaten at most meals!
You could tell the class of a person by
the bread they ate!
Rich people ate bread made from white
of wholemeal flour!
Poor people ate bread made from rye
and even ground acorns!
Fruit and vegetables
Fruit and vegetables were mostly eaten
when they were in season and soon
after picking!
They ate fruits such as pears, apples,
plums and cherries!
Bananas and other fruits only grown
abroad were not heard of during the
Tudor times!
Fruit and vegetables
The common vegetables were
cabbages and onions!
Towards the end of the Tudor period,
new foods were brought over from the
americas e.g potatoes, tomatoes,
peepers, maize and also turkey!
Fish!!
Fish was mainly eaten by people living
near rivers and the sea!
The fresh water fish included eels, pike,
perch , trout, sturgeon, roach and
salmon!
It was compulsory to eat fish on Fridays
and during lent!
Sugar!!
Sugar came from abroad this made it
expensive!
The Tudor people often used honey to
sweeten their food instead!
How they cooked food!!
Most food was cooked on fires!
There was no microwaves, ovens nor
electric or gas cookers five hundred
years ago!
The fire places in a rich Tudor kitchen
were huge!
The Great Kitchen at Hampton Court
had six fire places!
How they cooked food!!
The meat was cooked on a spit (metal
pole) in front of the fire!
Raw meat was placed on a spit ready to
be hung in front of the fire!
As well as the huge fire places they also
had small fires for cooking food in pots!
The pots were placed over holes in the
work surfaces!
How they cooked food!!
Bread was baked in large stone ovens,
these were called bread ovens!
Most foods were cooked over the fire!
Fruit did not need to be cooked!
Where did they cook food??
food
Activities in the kitchens were divided
into specialised departments:
The Pastry - where sweet and savoury
pies and pasties were baked in ovens
Butteries - where ale and wine was
stored.
Where did they cook food??
Dressers - for decorating food
Scullery - where all the washing up
was done.
There was also larders, there was
three main types of larders!
Where did they cook food??
The flesh larder for meat including:
Venison (deer) from the Royal Parks
was hung for seasoning for as long as
six weeks before it was ready to be
eaten.
Meat and poultry would be hung from
the ceilings in the flesh larder.
TheTudor
meat at afeasts
Tudor feast was usually
made up of game and poultry rather than
ordinary meats such as beef, pork or
mutton!
Game would of contained venison (deer),
hare, wild boar and wild birds such as
heron and bustards!
Bustards are still around in Europe but all
the ones in this country have been eaten!
Tudor feasts
Poultry would have been made up out
of chicken, goose, duck, swan and the
peacock!
No feast was complete without the
decorated head of a wild boar!
Rich Tudors would spend their spare
time hunting for deer and wild boar!
Tudor feasts
The head of a boar was saved for a very
special occasion!
It was boiled, baked and decorated!
The decorations included fat piped all over
it and as well as all that an apple or a
lemon shoved in it’s mouth!
The head of the boar was placed on a bed
of bay leaves and was decorated with
dates and apricots and fruit like that!
Tudor feasts
Peacock was often offered at a Tudor
feast!
The skin of the peacock was cut and
the meat was taken out to be roasted!
Then the meat was sewn into cured
(preserved) peacock skin!
Peacock made a fancy, showy dish for
a Tudor feast!
Tudor feasts
All through the Tudor times it was very
fashionable to have the Tudor rose
made up of fondant cream as part of the
sweetmeat course at the end of a meal!
It was also very fashionable to have the
shields of visiting guests made up as
huge jam tarts (yum yum)
Tudor feasts
This kind of thing was called a conceit!
The Tudor kitchen would always have a
large supply of homemade jams!
Some of the jam tarts contained pasty,
strawberry jam, black currant jam,
gooseberry jam and apricot jam!
Tudor feasts
Pastry deers were often presented to
the most important guest at the feast!
A special pastry cook formed the deer
in pastry made from flour and lard!
Next it was filled with sawdust to help
keep it’s shape!
Then the deer was cooked in a oven!
Tudor feasts
After that a hole was cut in the bottom
and the sawdust was shaken out, then
the was filled with red wine!
Next a servant would stick a arrow in it’s
side just before serving to the most
important guest!
The most important guest would pull the
arrow out and the red wine would flow
out like blood!
Thank you for watching my presentation
and I hope you enjoyed it!
If you want any more information about
the Tudors you can ask me for help!