Medieval diet according to your class and the seasons

Peasant Artisan Wealthy Nobility

Fresh meat, fish &
Rye/barely bread
Rye/barely bread White bread game
Porridge
Fresh meat Fresh meat & fish Probably spiced
Dried fruits (pies) &
Winter Rarely spiced Occasionally spiced White bread
pickled vegetables
Some dried fruit & Some dried fruit & Diary products
(sauerkraut)
pickled vegetables pickled vegetables Little dried fruit &
Rarely fresh pork
pickled vegetables
Rye/barely bread Rye/barely bread Fresh meat, fish &
White bread
Porridge Salted & smoked game
Salted & smoked
Spring Rarely smoked pork meats Probably spiced
meat & fish
Black pudding Rarely spiced White bread
Occasionally spiced
Oatcakes Cheese Diary products
Fresh meat, fish &
Rye/barely bread
Eye/barely bread game
Fresh meat White bread
Porridge White bread
Summer Cheese Fresh fish & meat
Cheese Exotic fruit (e.g.
Few vegetables & Diary products
Rarely fresh pork lemons, quinces,
fruit
bananas, oranges)
Rye/barely bread
Fresh meat, fish &
Porridge Rye/barely bread
White bread game
Cheese Salted & smoked
Few vegetables Few vegetables
Autumn Fresh fruit & meats
Little fruit Little fruit
vegetables (stews, Few vegetables &
Diary products White bread
pottages*, soups) fruit
Diary products
Rarely smoked pork

Tableware None/Earthenware Wooden Pewter/ivory Silverware

Drink
Ale, beer, wine, mead and cider.

Vegetables
Turnips, parsnips, leeks, carrots, peas, cabbage, lettuce, (broad) beans, onions and garlic.

Fruit
Cultivated = apples and grapes. Wild = pears, plums, strawberries and cherries.

Meat
Pork, goat, lamb, mutton and beef.

Pests (game that lords allowed peasants to eat)

Hedgehogs, squirrels, starlings and crows.

Game (poachers risked having their hands cut off or even being hanged)
Deer, boar, hares and rabbits.

Freshwater fish
Peasants = dace, grayling and gudgeon. Lords = bream, carp, lamprey salmon, trout and pike.

Saltwater fish
Herring, cod, sardines, haddock, eel, whiting, plaice, sturgeon, dogfish, porpoises, seals and whale.

Shellfish
Crab, crayfish, oysters, mussels and cockles.

Fowl
Peasants = chickens. Lords = pigeons, larks, gulls, herons, cormorants, swans, storks, cranes, peacocks,
and capons.

Herbs
Sage, mustard, parsley, caraway, mint, dill, fennel and anise.

Spices
Black pepper, cinnamon, cumin, nutmeg, ginger, cloves, cardamom and saffron.

Dairy
Milk, cheese, butter, buttermilk and whey.

Other
Eggs, honey, chestnuts, hazelnuts and acorns.

* Pottage = broths thickened with oats/barely

Meal times
 Breakfast = 6-7am
 Dinner = 11-2pm
 Supper = 6-7pm

References
http://www.castles.me.uk/medieval-food-drink.htm
http://www.psupress.psu.edu/Justataste/samplechapters/justatasteHenisch_ Medieval.html
http://www.post-gazette.com/healthscience/20030217medieval0217p3.asp
http://www.historylearningsite.co.uk/medieval_farming.htm
http://www.historylearningsite.co.uk/food_and_drink_in_medieval_engla.htm
http://en.wikipedia.org/wiki/Medieval_cuisine