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The Tudors mainly ate meat because the animals could be kept alive for use as food year round. The meat included oxen, deer, pigs, wild boar, badger, chicken, pigeons, sparrows, heron, crane, pheasant, woodcock, partridge, Blackbirds, peacocks, larks, eel, quail, snipe, salmon, sole, turbot, whiting, lobster, crayfish, pike, and rabbit.

They ate fruits and vegetables such as artichokes, turnips, green peas, cucumbers, leeks, garlic, parsnips, skirrets (like parsnips), collards and kale (types of cabbage), lentils, turnips, broad beans, onions, spinach, carrots, beets, artichokes, radishes, asparagus, and olives, but only when they were in season.

Bread was served with every meal. They also ate fruit tarts, custards, quince pie, and cheese.

Seasonings and spices were used, especially to disguise the poor quality of the food.

Water was so polluted that they drank ale or wine with their meals. They also drank milk but there was no way to keep it fresh so milk had to be drunk the same day it was obtained.

Poorer people ate pottage which consisted of peas, milk, egg yolks, breadcrumbs and parsley which would be flavored with saffron and ginger.

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11y ago

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