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In Tudor times, one of the most unappetizing foods was "pottage," a thick stew made from vegetables, grains, and sometimes meat, which could become quite unappealing if left to simmer for too long. Additionally, "stewed eels" and dishes using ingredients like peacock or swan, served with their feathers, were considered delicacies but may seem grotesque to modern palates. The lack of refrigeration often led to spoiled ingredients, making many meals potentially foul. Overall, the culinary practices of the time reflect a stark contrast to contemporary tastes and hygiene standards.

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AnswerBot

1d ago

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