Tudor foods

1. Tudor foods • The rich and the poor

2. This presentation is all about Tudors and the food they ate!

3. Tudor food • The tudor people ate lot’s of fresh food because there was no way of storing food to be eaten later! • There was no such thing as freezers or fridges in the Tudor times!

4. How much food?? • Henry V11 ate at least 5000 calories a day and that is around twice the recommended daily intake for a man these days! • He also had 13 dish’s a day!

5. How much food?? • The poor tudors may not of had as much food as the rich but most of them had a more healthy diet! • Henry didn’t think vegetables where very good for you, but the poor people ate more vegetables as they were cheeper!

6. What foods?? • The food Henry ate was mostly meat, which didn’t help with constipation! • Henry often ate lot’s of pork, Rabbit, deer and pheasant.

7. What foods?? • People would keep animals all year round, then kill them just before they needed to be eaten! This meant that the meat was always fresh! • The meat was hung from the ceiling in a cold room for a few days before eating!

8. What also came with food?? • Tudors didn’t drink water as it was very filthy, instead they often drank ale! • The rich had wine!

9. Food for the poor • Poor people ate a herb flavoured soup called pottage which would be served with bread. It was made of peas, milk, egg yokes, breadcrumbs and parsley and flavoured with saffron and ginger.

10. Food for the poor chickens which they could rear themselves, beef from the local market when they had the money, and rabbits which they could catch for themselves • They also ate chickens which they could rear themselves, beef from the local market when they had the money, and rabbits which they could catch for themselves

11. How was some meat kept fresh?? • Some meat was preserved by rubbing salt into it! • The rich had a store room which was cold and that helped keep the meat fresh a little bit longer!

12. Bread!! • Bread was eaten at most meals! • You could tell the class of a person by the bread they ate! • Rich people ate bread made from white of wholemeal flour! • Poor people ate bread made from rye and even ground acorns!

13. Fruit and vegetables • Fruit and vegetables were mostly eaten when they were in season and soon after picking! • They ate fruits such as pears, apples, plums and cherries! • Bananas and other fruits only grown abroad were not heard of during the Tudor times!

14. Fruit and vegetables • The common vegetables were cabbages and onions! • Towards the end of the Tudor period, new foods were brought over from the americas e.g potatoes, tomatoes, peepers, maize and also turkey!

15. Fish!! • Fish was mainly eaten by people living near rivers and the sea! • The fresh water fish included eels, pike, perch , trout, sturgeon, roach and salmon! • It was compulsory to eat fish on Fridays and during lent!

16. Sugar!! • Sugar came from abroad this made it expensive! • The Tudor people often used honey to sweeten their food instead!

17. How they cooked food!! • Most food was cooked on fires! • There was no microwaves, ovens nor electric or gas cookers five hundred years ago! • The fire places in a rich Tudor kitchen were huge! • The Great Kitchen at Hampton Court had six fire places!

18. How they cooked food!! • The meat was cooked on a spit (metal pole) in front of the fire! • Raw meat was placed on a spit ready to be hung in front of the fire! • As well as the huge fire places they also had small fires for cooking food in pots! • The pots were placed over holes in the work surfaces!

19. How they cooked food!! • Bread was baked in large stone ovens, these were called bread ovens! • Most foods were cooked over the fire! • Fruit did not need to be cooked!

20. Where did they cook food?? food • Activities in the kitchens were divided into specialised departments: • The Pastry - where sweet and savoury pies and pasties were baked in ovens • Butteries - where ale and wine was stored.

21. Where did they cook food?? • Dressers - for decorating food • Scullery - where all the washing up was done. • There was also larders, there was three main types of larders!

22. Where did they cook food?? • The flesh larder for meat including:Venison (deer) from the Royal Parks was hung for seasoning for as long as six weeks before it was ready to be eaten. Meat and poultry would be hung from the ceilings in the flesh larder.

23. Tudor feasts • The meat at a Tudor feast was usually made up of game and poultry rather than ordinary meats such as beef, pork or mutton! • Game would of contained venison (deer), hare, wild boar and wild birds such as heron and bustards! • Bustards are still around in Europe but all the ones in this country have been eaten!

24. Tudor feasts • Poultry would have been made up out of chicken, goose, duck, swan and the peacock! • No feast was complete without the decorated head of a wild boar! • Rich Tudors would spend their spare time hunting for deer and wild boar!

25. Tudor feasts • The head of a boar was saved for a very special occasion! • It was boiled, baked and decorated! • The decorations included fat piped all over it and as well as all that an apple or a lemon shoved in it’s mouth! • The head of the boar was placed on a bed of bay leaves and was decorated with dates and apricots and fruit like that!

26. Tudor feasts • Peacock was often offered at a Tudor feast! • The skin of the peacock was cut and the meat was taken out to be roasted! • Then the meat was sewn into cured (preserved) peacock skin! • Peacock made a fancy, showy dish for a Tudor feast!

27. Tudor feasts • All through the Tudor times it was very fashionable to have the Tudor rose made up of fondant cream as part of the sweetmeat course at the end of a meal! • It was also very fashionable to have the shields of visiting guests made up as huge jam tarts (yum yum)

28. Tudor feasts • This kind of thing was called a conceit! • The Tudor kitchen would always have a large supply of homemade jams! • Some of the jam tarts contained pasty, strawberry jam, black currant jam, gooseberry jam and apricot jam!

29. Tudor feasts • Pastry deers were often presented to the most important guest at the feast! • A special pastry cook formed the deer in pastry made from flour and lard! • Next it was filled with sawdust to help keep it’s shape! • Then the deer was cooked in a oven!

30. Tudor feasts • After that a hole was cut in the bottom and the sawdust was shaken out, then the was filled with red wine! • Next a servant would stick a arrow in it’s side just before serving to the most important guest! • The most important guest would pull the arrow out and the red wine would flow out like blood!

31. Thank you for watching my presentation and I hope you enjoyed it! • If you want any more information about the Tudors you can ask me for help!