Transcript The Food and Drink of the Anglo Saxon Period

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 Unpublished essay. 10 Sept. 2003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