Elizabethan Food

1. Elizabethan Food

2. Soups(: • Very rich and expensive. • Served in many colors to please the eye, and not just the taste. • Sweetened with sugar, sprinkled with pomegranate seeds and aromatic herbs. • They ate soups instead of sweets, like candy and desserts.

3. Roasts(: • Very important part of the Renaissance food. • Sirloin of beef is one of the most common. • They served them by first boiling the meats and then the roast was thoroughly basted with orange juice and rose-water, and covered in sugar and powdered spices.

4. Salads and Fish(: • Salad was served after the roasts. • Were made with mixtures like cooked vegetables and crests, livers, or brains of poultry in them. • After salad came fish. • Fish was served sometimes fried, sometimes sliced with eggs in, or reduced to a pulp. • This pulp is called Charpie.

5. RenaissanceFoodFacts(: • Dishes of eggs, prepared in various ways were served at every dinner. • They sprinkled there cheese with sugar. • Ate a lot of pastas, and macaroni. • Pastries called tarts or meat pies. • Ate hot pies containing vegetables, meats, or fish. • Razge or a ray means fish.

6. Seasonings(: • Vejuice, or green juice, with vinegar formed the essential basis of sauces. • Vinegar was originally soured wine. • Salt was very costly. • Didn’t eat tomatoes until the late 17 century, because they viewed it with suspicion and fear. • Ate a lot of corn and potatoes.