What did medieval male serfs eat?

Answer 1

In the Middle Ages, masters usually did not eat seperate from their servants, and in principle the same food was cooked for everyone. There was however a clear 'pecking order' in to whom this food was served first and who got acces to the food bowls only later or last. So the best pieces might already have been taken at the time it would be your turn.

The normal staple foods at the time would be bread and other grain products like porridge, gruel and pasta. Fish and greens (in season)were eaten regularly; meat (usually pork and chicken) less so, unless the master was a rich one.

Answer 2

During the Medieval period, meat was very popular. For example mutton (which is just sheep), steak, pig and, during lent, they would usually eat fish. Vegetables were also very common. These include things like: garlic, onions and herbs which would usually be eaten with meats.

A typical important person's medieval meal would have consisted of dry bread, fish or meat, some boiled lettuce or cabbage and a little ale to wash it all down with. A peasant would have probably had some kind of porridgey gruel for breakfast, with ale, and then some bread and meat for dinner.

Other available foods included:

• rye bread
• oats
• eel
• fish
• door mice
• lamb
• mutton
• barley soup/bread
• boar
• pork
• various birds
• chicken
• deer
• hare
• rabbitt
• apples
• honey to sweeten
• vegetables
• cakes

One of the Alcoholic Beverages was Mead. Wine, beer and ale were also used.

Foods that were common in medieval kitchens ranged from game meats, including rabbit or hare, hedgehog, squirrel, pigeon, venison, duck, and boar. Seafood included fish, shrimp, squid, and various shell fish. Chicken, cattle, sheep and pig were domestic meats available to the wealthy but very expensive and not the normal fare for the commoners. Meats were often roasted on large wood fired hearths and turned on a spit by a hired hand who was referred to as a "Jack". Jacks were replaced late in the middle ages by a clock work device considered very modern at the time that was called a "roasting jack" and was common in kitchens into the early 1900's. It was wound and turned the meat without a person having to turn the spit.

Meats, fish, stews and vegetables were also cooked in kettles. Various kinds of stews would be cooked in a single pot on a swinging arm that would place hold the pot to the hearth. Vegetables would include peas, carrots, turnips, asparagus, cabbage, chickpeas, mushrooms, millet, wheat, and barley. Fruits included Oranges, lemon, strawberries, currants, grapes, bilberries and many more.

Cheese, butter, curds and way (cottage cheese) were common products from the milk of goats, and dairy cows.

Nuts as well as spices like mace, cinnamon, anise, bay leaves and ginger were available. Spices were expensive and often hard to get. Many spices that we take for granted would not be available at all.

They dried fruit to make raisins, prunes, dried peas, and apples They pickled vegetables, pigs and fish in brine (salty water) to make pickles and garum, a fermented fish sauce. They fermented Grape Juice and apples and barley to turn them into wine and beer. They made cheese, they smoked meat from pigs to make ham and bacon. Honey also acts as a good preservative.

This just begins to cover some of the kinds of foods eaten in medieval times a good reference is "Pleyn Delit - Medieval Cookery for Modern Cooks" by Hieatt, Hosington, and Butler.
круассан and
they ate cabbage beans and many more
They ate some of the same stuff that we eat but not the modern stuff. They ate animals, porridge and bread. Whatever they ate was mostly what they found around them.
Farmers raised vegetables and a number of grain crops, which were ground by hand, or by stone mills that used water power. Chickens and geese were raised for poultry. In some areas, pigs, sheep, goats, or dairy cattle were raised. Much of the meat in rural areas was wild game: fish, rabbits, deer, and game birds (such as ducks, grouse, and pheasant). Only areas with temperate climates had significant fruit orchards, but citrus fruit was imported from Mediterranean regions.

Various foods included:

• rye bread

• oats
• eel
• fish
• door mice
• lamb
• mutton
• barley soup/bread
• boar
• pork
• various birds
• chicken
• deer
• hare
• rabbit
• apples
• honey to sweeten
• vegetables
• cakes

* There were no potatoes, tomatoes, or chocolate these were New World foods, which were only brought to Europe during the 1500s.
They didn't eat things that were much different from what we eat today. The peasants would grow vegetables (carrots, lettuce, onion, turnips, peas, cabbage, spinach, grains (barley, oats, rye, and wheat), fruits (grapes, cherries, plums, apples and crab apples).

Meat *deer, wild boar, etc.) was hunted and cattle, pigs and sheep were raised. The most common served was pork. There was some fresh beef, fish and fowl. Honey was used as a sweetener in cakes and pastries. They did make a seasoning that was like cider from crab apples it was called verjuice. Drinks were wine, mead, and ale.

Only the nobility ate from plates of silver or gold. Most people used trenchers. This could be one of two things. One could be a slab of thick bread with the food put on top and the other was a slab of wood. Often two people ate off the same trenchers.

Spices were used by the rich to make the food more edible. Salt was valuable and kept in a saltcellar or small box.

Answer 3

In Medieval Times Peasants ate simple meals of dark heavy bread cooked vegetables fruit and sometimes meat eggs or cheese.

Answer 4

They ate chese

Answer 5

a