Food In The Medieval Era

To the right nutrients in foods are believed to be incorporated easily digestible food should be eaten first and then heavy food. Sun had a philosophy that good food inside and outside the body can be mixed.

The technique for eating food in the medieval went something like this. An aperitif before dinner was to be drunk for the opening of the stomach and be prepared 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 eaten potages popular. Sometimes lighter roasted meats such as chicken or lamb are the following. The heavier meats such as beef and pork came after it, along with nuts and heavy sauces.

A potage is a thick soup with vegetables, meat and water boiled together until very thick. But potages differ in their makeup. 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, sometimes with flowers mashed puree. This could mulled wine, spiced lumps of sugar or more popular, old cheese.

What kind of food consumed in the Middle Ages, the common peasant family? The most important spices were sugar (expensive then), and honey. Expensive foreign spices were taken over by the rich. Wine or vinegar was popular in many dishes. Fish was also eaten, especially in the northern regions. A small number of poor also had fruit trees.