The era of Queen Elizabeth has a mark on of its own on the when discussed the English history. Not just about the flow of power and the number of victories one as a ruler or queen has recorded in their times is counted by the lifestyle and the involvement of the people of the country is also accounted.
Let’s talk about the food, snacks and habits of the people in the Elizabethan Era for instance. Not just what they ate was taken into consideration but who can afford what and the best suited time for the meals was also predetermined during this period of time.
It was important for the meal to look good
Yes, that is pretty much correct and was a serious matter in that era. The English men and women preferred to have feasts and banquets which were presentable even in terms of the food that is being served to the guests of the event.
From serving methods to colours of the meals and dishes, everything was pre-decided much more like a theme which added more meaning to the efforts of the host and makes sure the gathering is a success. The sincerity of the matter can be estimated from the fact that peacocks were reared on the dining table and the same table was decorated using the beautiful shades of the feathers of the bird. The visual effect held importance among the rich in the Elizabethan era.
Kinds and times of food during the Era
The kind of food that was eaten by the people of England during the reign of Queen Elizabeth depended much on the status and wealth of the countrymen. The lower class or the poor people enjoyed a small menu of food items which included bread as a staple diet. Other affordable items by the poorly included eggs, butter and pottage which was a type of soup thickened with oats.
The riches of England during the Elizabethan era ate really well as compared to other classes of the community. They had a variety of options to choose from even in meat. They could enjoy pork, lamb, beef, bacon, mutton, deer and even the freshly cooked swan, goose and peacocks. Seafood such as oysters, crabs, salmon, eel, pike and mussels were also included in the diet.
However, one cannot forget that is Elizabeth’s time we are talking about and laws made no exceptions. The laws for the benefit of the fishing industry came into effect in the year 1563 and instructed the high-class people to eat seafood only on Wednesdays, Fridays and Saturdays. The poor were, however, exempted from this rule. They could eat it any day during the week.
The drinks also had a classification
The liquids included in the diet during the Elizabethan era were also distributed as per the affordable strength of the people. Not everyone could pay for the clean waters. As a matter of fact, the clean water was not accessible during the middle ages.
Wine and ale were the best substitutes then and both were easily made available to the riches of the country. The poor people were limited to ale. The wine was generally imported and some fruit wines were brought in from different parts of the country.
Apple wine was also produced. Beer during this time was bitter in taste and ale was brewed properly with malt and water. Several other flavours such as bayberries, long pepper and orris were made available for Ale as well as beer.
The amount of consumption per person in a day was also limited during the era. For instance, low alcoholic content drinks were limited to one gallon per day per head.
Utensils of the Elizabethan food
Open fire cooking was the most common method of cooking food during this period. While preparing the food a selection of blades, spoons, meat forks and scissors were utilized to do the chores. Elizabethan cooks utilized a heating plate made of solidified pastry, which was unnervingly called a ‘coffin’ instead of using the baking tin.
Helpful cooking utensils for this approach of cooking during Elizabethan sustenance were pots, container, pots, skillets and cauldrons. The mortar and pestle were fundamental cooking utensils for cooks who utilized nuts flavours in their formulas. Each cook kept their very own book self-curate recipes.
The inclusion of fruits in the diet
The Elizabethans also ate vegetables and fruits. A portion of the vegetables accessible to them included carrots, lettuce, turnips, cucumbers, leeks, spinach, radishes, cabbage, parsnips, onions and skirret which was a well-known root vegetable of the time.
Some of the fruits which were commonly consumed included apples, pears, plums, fruits, lemons, raspberries, blackberries, melons, and strawberries. Costly natural products, similar to peaches, oranges and pomegranates, were eaten just by the rich.