Medieval Times Food of Kings

Introduction

The food in the middle Ages was significantly simpler and more natural than the food of modern times.  The medieval times food that was eaten by kings was more exotic and meat dishes were most often consumed by the kings and the nobility only.

Lower classes and peasants consumed simpler dishes and ate meats less frequently.

medieval-times-food-of-Kings

Hunting and Gathering Food *Kings

Royalty and nobility enjoyed hunting in medieval times it was one of their favorite pastimes. Greyhound dogs known for their speed were trained to hunt rabbits and hares and Falcons were also used when hunting animals for food.

Food of Kings

Large open-hearth ovens were commonly used when cooking food, but they were expensive to construct so they were only used in wealthy households and bakeries.

There were communities that shared ownership of an oven for essential bread baking. Mostly the food was prepared using stew-pots.

Food of Kings *The Great Hall

Kings in medieval times could be quite extravagant in their food choices, various provisions were entrusted to the heads of the kitchen, including the choosing and purchasing of food. Food was served in the Great Hall of the Castle which was reserved for distinguished and honorable guests.

Medieval Castle Great Hall

Great Hall of a Castle

What did Kings Eat?

The dining arrangements in the Great Hall were based on the feudal system in which the status of the person dictated their position. The lords’ dais was situated at a higher table and lower ranks were served food at lower trestle tables.

In a typical meal at a King’s table, the first course may have consisted of a stuffed chicken, a quarter of stag, and a loin of veal which were covered in pomegranate seeds, sugar plums, and sauce.

There could have been a huge pie surrounded by smaller pies forming a crown. Each pie contained meat containing a whole roe deer, chicken, pigeons, and rabbit covered with saffron and cloves.

Jelly was served to represent the crests of the guests, cream covered with fennel seeds, cheese in slices, and strawberries and plum stewed in rose water.

The last course consisted of fruits and sweet potatoes.