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Medieval Cooking


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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 who 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 eaten 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+

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