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Elizabethan Era: Food
Transcript of Elizabethan Era: Food
A cameline meat "brewet," pieces of meat in a thin cinnamon sauce
Eels in a thick spicy puree
Loach in cold-green sauce flavored with spices and sage
Large cuts of roast or boiled meat
Saltwater fish Frumenty (hulled wheat boiled in milk, with flavored sugar and spices)
Broth with bacon
A meat tile
Carpon pasties and crisps
Bream and eel pasties
Lampreys with hot sauce
Roast bream and darioles (a small cream tart with puff pastry, in a circular mold)
Sturgeon cream and fennel seeds
plums stewed in rosewater wine
sweet pastries First Course Second Course Third Course Fourth Course Fifth Course BANQUET MENU Fish and meat were considered a luxury which is why it made up a large part of the nobility's diet. Meat included venison, chicken, eels, and veal. The number of courses and variety of Elizabethan foods consumed by the Upper Classes included ingredients which were too expensive for the majority of English people. Spices and meat were among these ingredients. Because of the lack of fruits and vegetables, the wealthy didn't get any vitamins or other crucial nutrients. Instead, they ate lots of sugar which led to an assortment of health problems including bad teeth, skin diseases, scurvy and rickets. This topic ties into the banquet featured in Act 3 Scene 4 of Macbeth. Banquets were used to entertain guests and show off wealth which is what Macbeth probably intended to do.
"Sweet remembrancer!Now, good digestion wait on appetite,And health on both!" -Macbeth Although there are many differences between their diets, all classes drank beer because the water was too polluted to drink. Bread was also a staple to Elizabethan meals. Upper classes ate a thick bread called manchet, while lower classes ate rye. Work cited: http://www.elizabethan-era.org.uk/elizabethan-food.htm