Medieval Foods. POPE / CHURCH KING NOBLES KNIGHTSVASSALS MERCHANTSFARMERSARTISANS PEASANTS SERFS 1.Prince 2.Archduke 3.Grand Duke 4.Duke 5.Margrave 6.Count.

Medieval Foods

POPE / CHURCH

KING

NOBLES

KNIGHTS VASSALS

MERCHANTS FARMERS ARTISANS

PEASANTS SERFS

1. Prince2. Archduke3. Grand Duke4. Duke5. Margrave6. Count7. Viscount8. Baron

FEUDAL HIERARCHY

The Upper Class•Normal Diet

•Game, Breads, Cheeses, Nuts, and Wine

•Fruits and Vegetables•Seen as Peasant Food

•Foods were seen as a way to impress others

The Lower Class•Normal Diet

•Vegetables – Turnips and salads•Dark Breads – Not Fit for Nobility•Porridge (Pottage), Cheese Curds, Beer

and Ale•Sometimes Fish

•Surprisingly Healthy• Upper Class subject to Scurvy, rickets, and Gout

•Were punished for eating game

a disease caused by a lack of vitamin C and characterized by spongy gums, loosening of the teeth, and a bleeding into the skin and mucous membranes

Rickets is a disorder caused by a lack of vitamin D, calcium, or phosphate. It leads to softening and weakening of the bones.

Gout is a type of arthritis. It occurs when uric acid builds up in blood and causes inflammation in the joints. Acute gout is a painful condition that often affects only one joint

Causes:heavy alcohol consumption, especially beer and a diet high in purine foods, such as organ meat (kidneys, liver, sweetbreads)

The Foods

Fygey. Take almaundes blaunched; grynde hem and draw hem vp with water and wyne, quarter fyges, hole raisouns. Cast (th)erto powder gynger and honey clarified; see(th) it wel & salt it, & serue forth. In Modern English: Figgy. Take blanched almonds, grind them and put them in water and wine, quarter figs and raisons. Cast therto powdered ginger and clarified honey. Boil it well and salt it. Serve it forth. For the season, here's figgy pudding. Put all the first ingredients together. I use more wine than water, but you don't have to. I cover the fruits and nuts with liquid. I put in about 1T of ginger for a medium sausepan full of stuff and about 3T of honey. Adjust this to your taste. Heat it thoroughly and bring to boil. You will get out most of the liquid and it will be very thick. Watch it closely. Add a dash of salt when done.Connynges in cyrip p112 No. 65Connynges in cyrip. Take connynges and see(th) hem wel in good broth. Take wyne greke and do (th)erto with a porcioun of vynegar and flour of canel, hoole clowes, quybibes hoole, and o(th)er gode spices, with raisouns courance and gyngeyuer ypared and ymynced. Take vp the connynges and smyte hem on pecys and cast hem in to the siryppe, and see(th) hem a litel in fere, and serue it forth. Coneys in syrup. Take conneys and boil them well in good broth. Take wine (a sweet heavy red wine called -greek-) and put in it some vinegar, cinnamon, whole cloves, whole quibbebs, other good spices, raisons or currants and peeled minced ginger. Divide the hares into pieces and put them in the syrup, boil them a bit and serve it forth.

Fygey. Take almaundes blaunched; grynde hem and draw hem vp with water and wyne, quarter fyges, hole raisouns. Cast (th)erto powder gynger and honey clarified; see(th) it wel & salt it, & serue forth.

In Modern English: Figgy. Take blanched almonds, grind them and put them in water and wine, quarter figs and raisins. Cast there to powdered ginger and clarified honey. Boil it well and salt it. Serve it forth.

Connynges in cyrip p112 No. 65Connynges in cyrip. Take connynges and see(th) hem wel in good broth. Take wyne greke and do (th)erto with a porcioun of vynegar and flour of canel, hoole clowes, quybibes hoole, and o(th)er gode spices, with raisouns courance and gyngeyuer ypared and ymynced. Take vp the connynges and smyte hem on pecys and cast hem in to the siryppe, and see(th) hem a litel in fere, and serue it forth. Coneys in syrup. Take conneys and boil them well in good broth. Take wine (a sweet heavy red wine called -greek-) and put in it some vinegar, cinnamon, whole cloves, whole quibbebs, other good spices, raisons or currants and peeled minced ginger. Divide the hares into pieces and put them in the syrup, boil them a bit and serve it forth.

Fygey. Take almaundes blaunched; grynde hem and draw hem vp with water and wyne, quarter fyges, hole raisouns. Cast (th)erto powder gynger and honey clarified; see(th) it wel & salt it, & serue forth. In Modern English: Figgy. Take blanched almonds, grind them and put them in water and wine, quarter figs and raisons. Cast there to powdered ginger and clarified honey. Boil it well and salt it. Serve it forth.

Connynges in cyrip

Connynges in cyrip. Take connynges and see(th) hem wel in good broth. Take wyne greke and do (th)erto with a porcioun of vynegar and flour of canel, hoole clowes, quybibes hoole, and o(th)er gode spices, with raisouns courance and gyngeyuer ypared and ymynced. Take vp the connynges and smyte hem on pecys and cast hem in to the siryppe, and see(th) hem a litel in fere, and serue it forth.

Coneys in syrup. Take conneys and boil them well in good broth. Take wine (a sweet heavy red wine called -greek-) and put in it some vinegar, cinnamon, whole cloves, whole quibbebs, other good spices, raisons or currants and peeled minced ginger. Divide the hares into pieces and put them in the syrup, boil them a bit and serve it forth.

Fygey. Take almaundes blaunched; grynde hem and draw hem vp with water and wyne, quarter fyges, hole raisouns. Cast (th)erto powder gynger and honey clarified; see(th) it wel & salt it, & serue forth. In Modern English: Figgy. Take blanched almonds, grind them and put them in water and wine, quarter figs and raisons. Cast there to powdered ginger and clarified honey. Boil it well and salt it. Serve it forth.

Connynges in cyrip

Connynges in cyrip. Take connynges and see(th) hem wel in good broth. Take wyne greke and do (th)erto with a porcioun of vynegar and flour of canel, hoole clowes, quybibes hoole, and o(th)er gode spices, with raisouns courance and gyngeyuer ypared and ymynced. Take vp the connynges and smyte hem on pecys and cast hem in to the siryppe, and see(th) hem a litel in fere, and serue it forth.

Coneys in syrup. Take conneys and boil them well in good broth. Take wine (a sweet heavy red wine called -greek-) and put in it some vinegar, cinnamon, whole cloves, whole cubebs (peppercorns), other good spices, raisons or currants and peeled minced ginger. Divide the hares into pieces and put them in the syrup, boil them a bit and serve it forth.

Assignment(Preparing the food is extra credit)

Wait until I tell you next week

1. Research a Medieval Recipe2. Translate the recipe into modern English

(Try to ignore if already translated)3. Prepare the recipe and share with the

class. Just enough to taste.4. Bring napkins paper plates and/or

utensils if needed