The Tudor Kitchen: What The Tudors Ate & Drank Online

Used by the poor to boil pottage over a central fire.

They ate "status birds" like swan , peacock , heron , and crane

: A luxury spiced wine served at the end of feasts as a digestive. Festive favorites included (hot spiced ale) and Lamb's Wool (ale with roasted apples and spices). The Kitchen & Equipment The Tudor Kitchen: What the Tudors ate & drank

Meat was cooked on a spit in front of massive open fires, often turned by a "spit boy".

The rich used silver or gold plates; the middle class used pewter; and the poor used wooden plates or trenchers (thick slices of stale bread used as plates). Used by the poor to boil pottage over a central fire

Safe drinking was a major concern, as water was often contaminated.

Onions, cabbage, beans, and peas were staples, often viewed as "peasant food" by the rich. Occasional Meat: The Kitchen & Equipment Meat was cooked on

Roughly 75-80% of their diet consisted of meat, including beef, mutton, veal, and pork.