Henry VIII

1
Henry VIIIs 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 VIIIs food different from a poor
persons?

• 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