Tudor foods

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Tudor foods

• The rich and the poor

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This presentation is all about Tudors and the
food they ate!
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Tudor food

• The tudor people ate lots of fresh food because
  there was no way of storing food to be eaten
  later!
• There was no such thing as freezers or fridges in
  the Tudor times!

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How much food??

• Henry V11 ate at least 5000 calories a day and
  that is around twice the recommended daily intake
  for a man these days!
• He also had 13 dishs a day!

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How much food??

• The poor tudors may not of had as much food as
  the rich but most of them had a more healthy
  diet!
• Henry didnt think vegetables where very good for
  you, but the poor people ate more vegetables as
  they were cheeper!

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What foods??

• The food Henry ate was mostly meat, which didnt
  help with constipation!
• Henry often ate lots of pork, Rabbit, deer and
  pheasant.

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What foods??

• People would keep animals all year round, then
  kill them just before they needed to be eaten!
  This meant that the meat was always fresh!
• The meat was hung from the ceiling in a cold room
  for a few days before eating!

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What also came with food??

• Tudors didnt drink water as it was very filthy,
  instead they often drank ale!
• The rich had wine!

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Food for the poor

• Poor people ate a herb flavoured soup called
  pottage which would be served with bread. It was
  made of peas, milk, egg yokes, breadcrumbs and
  parsley and flavoured with saffron and ginger.

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Food for the poor chickens which they could rear
themselves, beef from the local market when they
had the money, and rabbits which they could catch
for themselves

• They also ate chickens which they could rear
  themselves, beef from the local market when they
  had the money, and rabbits which they could catch
  for themselves

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How was some meat kept fresh??

• Some meat was preserved by rubbing salt into it!
• The rich had a store room which was cold and that
  helped keep the meat fresh a little bit longer!

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Bread!!

• Bread was eaten at most meals!
• You could tell the class of a person by the bread
  they ate!
• Rich people ate bread made from white of
  wholemeal flour!
• Poor people ate bread made from rye and even
  ground acorns!

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Fruit and vegetables

• Fruit and vegetables were mostly eaten when they
  were in season and soon after picking!
• They ate fruits such as pears, apples, plums and
  cherries!
• Bananas and other fruits only grown abroad were
  not heard of during the Tudor times!

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Fruit and vegetables

• The common vegetables were cabbages and onions!
• Towards the end of the Tudor period, new foods
  were brought over from the americas e.g potatoes,
  tomatoes, peepers, maize and also turkey!

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Fish!!

• Fish was mainly eaten by people living near
  rivers and the sea!
• The fresh water fish included eels, pike, perch ,
  trout, sturgeon, roach and salmon!
• It was compulsory to eat fish on Fridays and
  during lent!

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Sugar!!

• Sugar came from abroad this made it expensive!
• The Tudor people often used honey to sweeten
  their food instead!

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How they cooked food!!

• Most food was cooked on fires!
• There was no microwaves, ovens nor electric or
  gas cookers five hundred years ago!
• The fire places in a rich Tudor kitchen were
  huge!
• The Great Kitchen at Hampton Court had six fire
  places!

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How they cooked food!!

• The meat was cooked on a spit (metal pole) in
  front of the fire!
• Raw meat was placed on a spit ready to be hung in
  front of the fire!
• As well as the huge fire places they also had
  small fires for cooking food in pots!
• The pots were placed over holes in the work
  surfaces!

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How they cooked food!!

• Bread was baked in large stone ovens, these were
  called bread ovens!
• Most foods were cooked over the fire!
• Fruit did not need to be cooked!

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Where did they cook food?? food

• Activities in the kitchens were divided into
  specialised departments
• The Pastry - where sweet and savoury pies and
  pasties were baked in ovens
• Butteries - where ale and wine was stored.

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Where did they cook food??

• Dressers - for decorating food
• Scullery - where all the washing up was done.
• There was also larders, there was three main
  types of larders!

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Where did they cook food??

• The flesh larder for meat includingVenison
  (deer) from the Royal Parks was hung for
  seasoning for as long as six weeks before it was
  ready to be eaten. Meat and poultry would be
  hung from the ceilings in the flesh larder.

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Tudor feasts

• The meat at a Tudor feast was usually made up of
  game and poultry rather than ordinary meats such
  as beef, pork or mutton!
• Game would of contained venison (deer), hare,
  wild boar and wild birds such as heron and
  bustards!
• Bustards are still around in Europe but all the
  ones in this country have been eaten!

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Tudor feasts

• Poultry would have been made up out of chicken,
  goose, duck, swan and the peacock!
• No feast was complete without the decorated head
  of a wild boar!
• Rich Tudors would spend their spare time hunting
  for deer and wild boar!

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Tudor feasts

• The head of a boar was saved for a very special
  occasion!
• It was boiled, baked and decorated!
• The decorations included fat piped all over it
  and as well as all that an apple or a lemon
  shoved in its mouth!
• The head of the boar was placed on a bed of bay
  leaves and was decorated with dates and apricots
  and fruit like that!

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Tudor feasts

• Peacock was often offered at a Tudor feast!
• The skin of the peacock was cut and the meat was
  taken out to be roasted!
• Then the meat was sewn into cured (preserved)
  peacock skin!
• Peacock made a fancy, showy dish for a Tudor
  feast!

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Tudor feasts

• All through the Tudor times it was very
  fashionable to have the Tudor rose made up of
  fondant cream as part of the sweetmeat course at
  the end of a meal!
• It was also very fashionable to have the shields
  of visiting guests made up as huge jam tarts (yum
  yum)

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Tudor feasts

• This kind of thing was called a conceit!
• The Tudor kitchen would always have a large
  supply of homemade jams!
• Some of the jam tarts contained pasty, strawberry
  jam, black currant jam, gooseberry jam and
  apricot jam!

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Tudor feasts

• Pastry deers were often presented to the most
  important guest at the feast!
• A special pastry cook formed the deer in pastry
  made from flour and lard!
• Next it was filled with sawdust to help keep its
  shape!
• Then the deer was cooked in a oven!

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Tudor feasts

• After that a hole was cut in the bottom and the
  sawdust was shaken out, then the was filled with
  red wine!
• Next a servant would stick a arrow in its side
  just before serving to the most important guest!
• The most important guest would pull the arrow out
  and the red wine would flow out like blood!

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• Thank you for watching my presentation and I hope
  you enjoyed it!
• If you want any more information about the Tudors
  you can ask me for help!

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