Skip over navigation

NEN Gallery

NEN Gallery
Home / History / Life in Late MiddleAges/Medieval (1216-1484) / Food & Health / Medieval Cooking
Asset 1 of 1 Previous Asset [ 1 ] Next Asset   [Slideshow]

Medieval Cooking


640 x 480
2856 x 2142

Unique Id:


This item is saved in one of your albums. Click to remove it.. My Albums

Bread was the staple food, thick slices of bread hollowed out were also used as trenchers or plates. Fish was also an important food. Meat was eaten by those that could afford it but there were many days on which this was not allowed by the church. Pottage a thick soup-stew was the commonest meal eathen by almost everyone daily. Pottage contained cereals, vegetables herbs and sometimes meat. Herbs were grown for flavouring food and medicinal use. One of the biggest luxury foods imported was almonds. Picture taken at Colchesther Castle Museum, May 2007.

5th Aug 2007 by Diane Earl


Key Stages:
Key Stage 2, Key Stage 3, Key Stage 4, Key Stage 4+

cooking food medieval Norman pottage fish vegetable bread trencher

Related Links:

EXIF data:

National Education Network
Developed by E2BN for the National Education Network
E2B® and E2BN® are registered trade marks and trading names of East of England Broadband Network (Company Registration No. 04649057)