The Food and Drink of the Anglo Saxon Period
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THE FOOD AND DRINK OF THE
ANGLO SAXON PERIOD
Completed by:
Anna Estigoy, Christina
Arellano, Adalbert Wong, Kevin
Truong, and karen enriquez
FRUIT AND VEGETABLES
Exotic foods were unknown: potatoes,
tomatoes, bananas, pineapples
Carrots were purplish, red, and small
Variety of cabbages
Onions and leeks cultivated as flavorings
Fruits such as: apples, plums, cherries, and
sloes ( a plum-like fruit)
HERBS, SPICES AND FLAVORINGS
Native imported herbs, spices
Coriander, dill, thyme, opium poppy
Sugar used as medicine
Honey used to make mead
(a sweet alcoholic drink)
Barley used to make beer
BEER, WINE, AND JUICES
(Imported) wine was
drunk
Fruit wines: home
produced
Fruit juices: apple,
pear, and plum
Herbal teas
A variety of fish were
eaten:
brown trout
Herring
salmon
eel
pike
perch
Roach
flounder
whiting
plaice
cod
FISH
MEAT
Sheep
Bulls
Hares
Goats
Hens
Pigs
Ducks
Horse
Geese
cows
Herons
Deer
Wild boar
METHODS OF COOKING
Frying in a frying pan or
griddle
Baking in a clay or turf
oven
Spit roasting
Boiled in a cauldron
Baked in the embers of a
fire
BANQUETS AND FEASTS
Religious feasts
Ten or twelve courses/dishes
Alcoholic drinks were served
Used knives and spoons
Wooden plates
Wooden pottery cups or mugs
ANGLO SAXON RECIPES
Summer Fruit, Honey or Hazelnut crumble
‘Fenkel in Soppes’ or Braised Fennel with
Ginger
Lozenges or Curd Cheese Pastries
A Jellie of Fyshe
Hare, Rabbit, Veal, or Chicken Stew with
Herbs and Barley
Small Bird and bacon Stew with Walnuts
BIBLIOGRAPHY
Levick, Ben. "Regia Anglorum- Food and drink in Anglo
Saxon England." Unpublished essay. 10 Sept. 2003
<http://www.regia.org/food.html>.
Johnson, Michelle Berriedale-. "Anglo Saxon Recipes."
Margagita's International Recipes: Anglo Saxon. 10 Sept.
2003
<http://www.lacabe.com/marga/food/int/anglosaxon/in
dex.html>.
Anglo Saxon Life. Dept. home page. 10 Sept. 2003
<http://chass.utoronto.ca/~cpercy/courses/1001Duncan.ht
ml>.
THE END