Food - Revision history

Petike: added a little "See also" section, with a link to a related article

2018-04-08T11:56:28Z

added a little "See also" section, with a link to a related article

← Older revision		Revision as of 11:56, 8 April 2018
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	''Original text on this page is© (copyright) 1995-2007 Lara E. Eakins''		''Original text on this page is© (copyright) 1995-2007 Lara E. Eakins''

			== See Also ==

			[[Historical resources]] - An article on various aspects of daily life in the past, including period cuisine and cooking.

	[[Category:Universe]]		[[Category:Universe]]

Greebo: categorised

2007-09-01T12:29:24Z

categorised

← Older revision		Revision as of 12:29, 1 September 2007
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	''Original text on this page is© (copyright) 1995-2007 Lara E. Eakins''		''Original text on this page is© (copyright) 1995-2007 Lara E. Eakins''

			[[Category:Universe]]

Springheel at 13:21, 26 June 2007

2007-06-26T13:21:42Z

← Older revision		Revision as of 13:21, 26 June 2007
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	Freshwater fish		Freshwater fish
	Broth with bacon		Broth with bacon
	A meat tile (pieces of chicken or veal, simmered, sautéed, served in a spiced sauce ~~of pounded crayfish tails, almonds and toasted bread and garnished with whole crayfish tails~~)		A meat tile (pieces of chicken or veal, simmered, sautéed, served in a spiced sauce)
	Capon pasties and crisps		Capon pasties and crisps
	Bream and eel pasties		Bream and eel pasties

Springheel at 13:21, 26 June 2007

2007-06-26T13:21:11Z

← Older revision		Revision as of 13:21, 26 June 2007
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	Here is an example from a wealthy banquet:		Here is an example from a wealthy banquet:

	'''FIRST COURSE'''		'''FIRST COURSE'''
	Miniature pastries filled either with cod liver or beef marrow		Miniature pastries filled either with cod liver or beef marrow
	A cameline meat "brewet" (pieces of meat in a thin cinnamon sauce)		A cameline meat "brewet" (pieces of meat in a thin cinnamon sauce)

Springheel at 13:20, 26 June 2007

2007-06-26T13:20:16Z

← Older revision		Revision as of 13:20, 26 June 2007
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	Here is an example from a wealthy banquet:		Here is an example from a wealthy banquet:

	FIRST COURSE		'''FIRST COURSE'''
	Miniature pastries filled either with cod liver or beef marrow		Miniature pastries filled either with cod liver or beef marrow
	A cameline meat "brewet" (pieces of meat in a thin cinnamon sauce)		A cameline meat "brewet" (pieces of meat in a thin cinnamon sauce)
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	Saltwater fish		Saltwater fish

	SECOND COURSE		''' SECOND COURSE'''
	"The best roast that may be had"		"The best roast that may be had"
	Freshwater fish		Freshwater fish
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	Bream and eel pasties		Bream and eel pasties

			''' THIRD COURSE'''
	THIRD COURSE
	~~Frumenty~~
	Venison		Venison
	Lampreys with hot sauce		Lampreys with hot sauce
	Fritters		Fritters
	~~Roast bream and darioles~~
	Sturgeon		Sturgeon
	Jellies		Jellies

	~~Manor houses from the country would add game birds.~~ After the meal would come the sweets and confections, then maybe some spiced wine or even whole spices, which were thought to aid in digestion.		After the meal would come the sweets and confections, then maybe some spiced wine or even whole spices, which were thought to aid in digestion.

	The wealthiest ~~aristocracy~~ would not necessarily have had different foods from the middle class, but more of it overall. And, there were more curious things on the wealthy table, such as figures molded from jelly or pastry, such as lions or crowns or birds.		The wealthiest nobles would not necessarily have had different foods from the middle class, but more of it overall. And, there were more curious things on the wealthy table, such as figures molded from jelly or pastry, such as lions or crowns or birds.


	''Original text on this page is© (copyright) 1995-2007 Lara E. Eakins''		''Original text on this page is© (copyright) 1995-2007 Lara E. Eakins''

Springheel: New page: == Food in the City == For the poor, a dark bread of rye or barley, maybe with cheese and a bowl of curds were typical meals. Servants in households were usually better fed, with beef or f...

2007-06-26T13:16:15Z

New page: == Food in the City == For the poor, a dark bread of rye or barley, maybe with cheese and a bowl of curds were typical meals. Servants in households were usually better fed, with beef or f...

New page

== Food in the City ==
For the poor, a dark bread of rye or barley, maybe with cheese and a bowl of curds were typical meals. Servants in households were usually better fed, with beef or fowl for meats, better breads, pudding, salt herring, cheese, dried cod and ale (which was probably made on the premises).

The middle class merchant and minor nobility would have had a variety of courses. Each course would have had several different dishes brought out at the same time and then the people would have chosen what to eat. The courses would not have been divided up into categories like we do today.

Here is an example from a wealthy banquet:

FIRST COURSE
Miniature pastries filled either with cod liver or beef marrow
A cameline meat "brewet" (pieces of meat in a thin cinnamon sauce)
Beef marrow fritters
Eels in a thick spicy puree
Loach in a cold green sauce flavored with spices and sage
Large cuts of roast or boiled meat
Saltwater fish

SECOND COURSE
"The best roast that may be had"
Freshwater fish
Broth with bacon
A meat tile (pieces of chicken or veal, simmered, sautéed, served in a spiced sauce of pounded crayfish tails, almonds and toasted bread and garnished with whole crayfish tails)
Capon pasties and crisps
Bream and eel pasties

THIRD COURSE
Frumenty
Venison
Lampreys with hot sauce
Fritters
Roast bream and darioles
Sturgeon
Jellies

Manor houses from the country would add game birds. After the meal would come the sweets and confections, then maybe some spiced wine or even whole spices, which were thought to aid in digestion.

The wealthiest aristocracy would not necessarily have had different foods from the middle class, but more of it overall. And, there were more curious things on the wealthy table, such as figures molded from jelly or pastry, such as lions or crowns or birds.

''Original text on this page is© (copyright) 1995-2007 Lara E. Eakins''