Medieval foods and diets depended much on the
class of the individual.
Fowl such as capons, geese, larks, and
chickens were usually available to the lord and his family. They would
also dine on other meats; beef, bacon, lamb, and those living close to
water may have regularly dined on salmon, herring, eels ands other fresh
water fish. Fish would either be sold fresh or smoked and salted. Wealthy
society could afford large quantities of milled flour and other meals
made from grain. Dairy products such as cheese and butter could be seen
on the manor table.
Most of the wheat they harvested
went exclusively to the market, and peasant breads were made from barley
and rye, baked into dark heavy loaves. Ales made from barley would quaff
the thirst, as would water drawn from the well, sweetened with honey.
Peasant society got what little proteins they could from peas and beans
that would be added to bread and pottage.
Onions,
cabbage, garlic, nuts, berries, leeks, spinach, parsley were some of the
foods that would combined to make thick soup. Raw vegetables were considered
unhealthy and rarely eaten, but anything that could grown, with the exception
of known poisonous plants, were added to the mix.