The Tudor Kitchen: What The Tudors Ate & Drank →

: A thick, slow-cooked soup or stew made from vegetables, herbs, and grains like oats or barley. Brown Bread : A coarse " Carter’s bread

They ate "status birds" like swan , peacock , heron , and crane The Tudor Kitchen: What the Tudors ate & drank

Reserved for the wealthy and typically imported from France, Spain, or Greece. : A thick, slow-cooked soup or stew made

The rich used silver or gold plates; the middle class used pewter; and the poor used wooden plates or trenchers (thick slices of stale bread used as plates). 💡 The Tudors ate primarily with their fingers and knives

💡 The Tudors ate primarily with their fingers and knives. Forks were considered a "foreign" luxury and were rarely used for eating until the 17th century. If you want to dive deeper, A breakdown of Henry VIII's daily 5,000-calorie menu ?

The Tudor kitchen was a place of extreme contrasts, where social status dictated every bite and sip. While the wealthy indulged in massive meat-heavy feasts, the poor relied on humble "pottage" and coarse bread. 🍖 What They Ate Diet was a direct reflection of wealth and social rank. The Wealthy & Nobility