Henry VIII’s Banquet Menu - PowerPoint PPT Presentation

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Henry VIII’s Banquet Menu

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  1. Henry VIII’s Banquet Menu

  2. First course • 100 whole roast pigs with mustard • 3,500 spicy roast larks • 300 salted saltwater fish

  3. Second course • 1,200 roasted cockatrice (front half of cockerel sewn onto back half of piglet) • 60 whole roasted swans with cloves • 300 eel pies with garlic purée

  4. Third course • Venison stew with mead (made with shoulder, flank and neck) • Sugared lampreys • Wild bird pie (contains live birds and small pie) • Jelly castle

  5. Drinks • Beer • Mead • Spiced wine • Sherry • Cider

  6. Sweets and Confections • Cheesecake • Sugared jumbles (knotted biscuits) • Honeyed fruits

  7. How is Tudor food different from modern cooking? • Tudor water was polluted • Rich Tudors mainly ate meat • Food was heavily salted to stop it rotting • Then it was flavoured with spices to disguise the taste

  8. What modern ingredients did they not have? • Chocolate • White bread • Margarine • Not much fruit • Breakfast cereal • Coffee

  9. What did they use instead? • Honey • Rye bread • Cheese • Curds • beer

  10. Any curious food customs? • You must not blow on food to cool it • Rich people used trenchers (large slabs of bread), instead of plates • A Tudor feast could last for many hours

  11. Where did ingredients come from? • Farms • Market • Wild food like deer

  12. How was Henry VIII’s food different from a poor person’s? • He ate meat • A poor person ate vegetables, like turnips • He ate tons of food • A poor person would eat only a small amount • A poor person would eat the same breakfast every day (bread or porridge) • Henry VIII ate lots of different types of meat