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It is perhaps easier to say which foods were not available at the time. In particular, the new world foods such as potatoes, tomatoes, vanilla, chocolate, corn, lima beans, and various squashes were only starting to become known in European cuisine.

Some foods were available but difficult to use. For example, fresh milk was rarely used because there was neither pasteurization nor refrigeration and it had a tendency to spoil quickly and so could not be transported easily from the farms to the towns and cities. Elizabethans used ground almonds in water as a kind of milk substitute in many recipes.

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