What was some food from the English Restoration period?

The English Restoration period (1660-1688) was a time of significant change in English society, including culinary trends. Here's a glimpse into some of the foods enjoyed during this era:

Meat & Poultry:

* Roast Beef: A national staple, often served with Yorkshire pudding and vegetables.

* Roast Lamb: Another popular choice, sometimes served with mint sauce.

* Roast Pork: Often stuffed with herbs and served with applesauce.

* Venison: A delicacy for the wealthy, often served with a red wine sauce.

* Poultry: Chicken, duck, goose, and pheasant were common, often roasted or stewed.

* Game: Hare, rabbit, and partridge were popular additions to the table, especially in the countryside.

Fish & Seafood:

* Salmon: A prized fish, often grilled or baked.

* Cod: A common fish, often served fried or baked.

* Herring: A popular choice, often pickled or smoked.

* Oysters: A delicacy, often served raw or cooked.

Vegetables:

* Cabbage: A staple vegetable, often served boiled or braised.

* Carrots: Often boiled or roasted.

* Peas: A popular side dish, often served with butter.

* Onions: Used in many dishes for flavor.

* Potatoes: Becoming more popular, although still a relatively new crop.

Fruits:

* Apples: A common fruit, used in pies, tarts, and sauces.

* Pears: Another popular fruit, often eaten raw or baked.

* Strawberries: A seasonal delicacy, often eaten fresh or used in desserts.

* Cherries: Often used in tarts and pies.

Other Foods:

* Bread: The main staple, often made with rye, wheat, or barley.

* Cheese: A variety of cheeses were available, including cheddar, Cheshire, and Stilton.

* Butter: Used in cooking and as a spread.

* Sugar: Becoming more affordable, used in desserts and beverages.

* Spices: Common spices included cinnamon, nutmeg, pepper, and cloves.

Food Culture:

* Formal Dinners: Aristocrats and the wealthy held lavish dinners with multiple courses and elaborate decorations.

* Informal Meals: The average person ate simpler meals, often centered around bread, vegetables, and porridge.

* Taverns and Inns: These establishments served food and drink to the general public.

* Street Food: Vendors sold various snacks and drinks on the streets.

It's important to note that food availability and preferences varied depending on social class and geographic location. The wealthy had access to a wider variety of foods, including imported delicacies, while the poor often relied on basic staples.