The TudorsPrimary Homework Help
The Tudors

by Mandy Barrow

 
 
Celts
Romans
Saxons
Vikings
Normans
Tudors
Victorians
WW ll
Roamn Britain
Saxon Britain
Viking Britain
Norman Britain
Tudor Britain
Victorian Britain
World War Two
500 BC
AD 43
450
793
1066
1485
1837
1939
    
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Tudor Food

 

The Tudors relied on fresh food because there was no way of storing food to be eaten later. There was no such thing as freezers in the Tudor times.

Food

People kept animals all year round and would kill them just before they needed to be eaten. This meant that the meat was always fresh.

meat

Three-quarters of the rich Tudor diet was made up of meat such as oxen, deer, calves, pigs, badger or wild boar. Birds were also eaten, such as chicken, pigeons, sparrows, heron, crane, pheasant, woodcock, partridge, blackbirds and peacocks.

Bread was eaten at most meals.

bread

Fruit and vegetables could only be eaten when they were in season and were not popular foods for the rich. Bananas and other fruits from abroad were not heard of during the Tudor times.

Vegetables

Fish was eaten by people living near rivers and the sea. The fresh water fish included eels, pike, perch, trout, sturgeon, roach, and salmon.

Instead of drinking water with their meals, they often drank ale and the rich drank wine. Water was often unfit for drinking because it as contaminated with sewage.

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 yolks, breadcrumbs and parsley and flavoured with saffron and ginger.

pottage

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.

chicken

Click here to watch a video of a Tudor kitchen

 

 
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Mandy left Woodlands in 2003 to work in Kent schools as an ICT Consulatant.
She now teaches computers at The Granville School and St. John's Primary School in Sevenoaks Kent.

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