![]() People then could choose what they wanted to eat. The aristocrats held banquets and feasts consisting of different courses where each course had a variety of dishes brought out at the same time. Meanwhile, the rich people also ate more costly varieties of meat, such as swan, peafowl, geese, boar, and deer ( venison). The poor ate whatever meat they could find, such as rabbits, blackbirds, pheasants, partridges, hens, ducks, and pigeons. The rich had more of a variety with sturgeon, seal, crab, lobster, and shrimp. The common folk ate whatever they could catch from the rivers and the sea, like haddock and sole. It was often telling what social status one belonged to by what type of bread they ate. ![]() The most expensive bread was manchet, made of white wheat flour. The middle class or prosperous tenants ate ravel-also known as yeoman's bread-made of wholemeal. The cheapest bread available was Carter's bread, which was a mixture of rye and wheat. Tudors of all classes consumed bread in all of their meals as the main source of carbohydrates however, its quality varied. However, dietaries of the time believed that eating too much unprocessed fruit was bad for the humors. Some of the fruit eaten were apples, gooseberries, grapes, oranges, and plums. įruit was also eaten as part of the meal as ingredients or eaten separately. They created separate herb gardens to grow what they needed, such as parsley, mint, rosemary, thyme and sage. Herbs were often used by rich Tudors to flavour their meals. The common vegetables used in the Tudor period were onions and cabbages, but nearer the end of the Tudor period, new foods were brought over from the Americas, such as tomatoes, potatoes and carrots. ![]() See also: English cuisine § Sixteenth century Parsley is one of the herbs the rich used to add flavor to their meals. ![]()
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