Food In The Medieval Period

In order to absorb nutrients correctly believed that the light digestible food should be eaten first and then heavy food. Such a philosophy, in which food can be thoroughly inside and outside the body had been mixed.

The technique for eating during the medieval period, went something like this. An aperitif will be consumed before a meal with a view to opening of the stomach and the preparations for heavier food. There was also wine and sweetened milk or almond milk. Soups have been eating as an appetizer and the poor often only ever eaten potages popular. Sometimes lighter roasts, such as chicken or lamb are the following. The heavier meats such as beef and pork came after this, along with nuts and heavy sauces.

A potage is a thick soup with vegetables, meat and water boiled together until very thick. But potages vary in their composition. A potage frumenty consisted of boiled wheat with potential eggs, milk or broth. To be added to streams, rum, sugar, orange flower water or saffron. A mawmenny potage was cooked chicken. Some were only potages pears or other fruit in the water, condensed milk or almond milk, pureed, sometimes with a puree of flowers. This could mulled wine, spiced lumps of sugar or more popularly known, old cheese.

What kind of food consumed in the Middle Ages, the general operation of the family? The most important spices were sugar (or expensive), and honey. Expensive foreign spices were taken over by the rich. Wine or vinegar was popular in many dishes. Fish was eaten so well, especially in the northern regions. A small selection of fruit trees were bad.