![]() ![]() When the whole royal court assembled, hundreds of people could be sitting down to eat. Medieval cooks invented creative recipes for wealthy diners during fast periods – including mock hard-boiled eggs made of coloured almond paste inside blown shells for Lent, when dairy was prohibited!Ī huge amount of preparation went into the creation of feasts. ![]() There were also annual fasts such as Rogation Days, Advent and Lent, which restricted diets. Fridays (and, in the earlier period, Wednesdays and Saturdays) were obligatory weekly fasting or 'fysshe' days, when it was prohibited to eat meat. While the upper classes and their households enjoyed fresh and imported foods, the rest of the population had to live off what the local land could produce which, at the end of winter or in times of shortage, might be very little!ĭiet wasn't just affected by the seasons, religion also played a part in what people ate. The diet of the rich and poor was very different. Pour the cream filling into the cooled pie shell.Food has been central to the social life of humans for thousands of years and, in medieval Europe, food consumption ranged from everyday sustenance to extravagant feasts. ![]()
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