The Tudor Kitchen: What The Tudors Ate & Drank Access

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).

Used to show off wealth. Sugar was imported from Cyprus and the Mediterranean, used even to sweeten meat. The Poor & Working Class The Tudor Kitchen: What the Tudors ate & drank

" made from rye, barley, or even ground acorns in lean times. The rich used silver or gold plates; the

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

Safe drinking was a major concern, as water was often contaminated.

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

Mainly salted pork (bacon) or whatever they could catch, like What They Drank