The Tudors - Food

A Sixteenth Century Dinner

 First Course
 Brawn (boar meat)
Roast Tongue
Leg of Pork
Roast Beef
 Roast Venison (deer)
Meat Pie
Vegetables in season
Bread
Second Course
 Roast Lamb
Rabbit
Bread
Tarts and Custard
 INTERESTING FACTS
They expanded use of sugar.  The meat was a sign of wealth

They Increased cultivation of fruit trees Bread was always served with a meal.

Food was served in a sauce flavoured with herbs and spices.

 Potatoes were not introduced to the UK until Elizabeth's reign and then would
only have been available to the rich.

There was no fresh drinking water and so ale was drank with a meal. The very
rich may have wine.

Tudor diet was made up of meat - oxen, deer, calves, pigs or wild boar. They also ate
a lot of chicken and other birds - pigeons and sparrows. Peacocks may have been
eaten by the very rich.

 They could keep the animals they used for food alive, so meat was available all year round.

 The Catholic religion of the early Tudors meant that they could not eat meat on a Friday and
often not on a Wednesday. On these days fish was eaten instead.
TUDOR FOOD
PRESENTATION –
THE VISUAL EFFECT

It was important that Tudor Food

prepared for the nobility and
royalty, especially for feasts and
banquets had a great visual effect.
 The Cooking time
 A large amount of Tudor cooking was conducted

over an open flame or fire.

Tudor Food was generally purchased
from small markets and from local
fairs. In large cities like London there
were specific markets which sold either
fish, meat, dairy products or fruit and
vegetables. Elsewhere meat was sold at
large livestock markets. Tudor food was
prepared by several cooking methods
including:
 Spit roasting foods
 Baking foods
 Boiling foods
 Smoking foods
 Salting foods
 Frying foods

Purchasing Tudor Food & Cooking

Methods / Cooking Utensils