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Medieval Pots and Cooking

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Bread was the staple food, thick slices of bread hollowed out were also used as trenchers or plathes. Fish was also an important food. Meat was eathen by those that could afford it but there were many days on which this was not allowed by the church. Pottage a thick soup-sthew 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 importhed 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+

medieval food meal implements pot pottery kitchen

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