What type of food did the medieval lady eat?

The food a medieval lady ate depended heavily on her social class and location. However, here's a general overview:

Commoners:

* Bread: The staple food, often made with rye or barley, sometimes mixed with oats or beans.

* Porridge: Made from oats, barley, or wheat, often with milk or broth.

* Vegetables: Onions, garlic, leeks, cabbage, beans, peas, and turnips were common.

* Meat: Limited, usually reserved for special occasions. They might have access to wild game, poultry, or occasionally beef or pork.

* Dairy: Milk, cheese, and butter were common.

* Fruit: Apples, pears, plums, cherries, and berries were available seasonally.

Nobility:

* Meat: More abundant and varied, including venison, boar, beef, pork, mutton, chicken, duck, and goose.

* Fish: Salmon, trout, eels, and cod were common.

* Spices: Expensive spices like cinnamon, ginger, and pepper were used to enhance flavor.

* Wine: A common drink, especially for the wealthy.

* Luxury ingredients: Honey, sugar, almonds, dates, and saffron were used for special dishes.

Specific Dishes:

* Pottage: A thick soup made with vegetables, grains, and sometimes meat.

* Pies: Filled with a variety of ingredients, including meat, vegetables, and fruit.

* Pastry: A variety of breads and pastries were common.

* Roast meats: Commonly roasted with herbs and spices.

* Fowl: Chicken, duck, and goose were often roasted or stewed.

* Eggs: A valuable source of protein, used in various dishes.

Important Notes:

* Seasonality: The food available was dictated by the seasons.

* Preservation: Salting, smoking, drying, and pickling were used to preserve food.

* Religious influence: Lent and other religious observances impacted food choices.

* Regional differences: Local ingredients and culinary traditions varied across medieval Europe.

Remember, this is a simplified overview. The actual diet of a medieval lady would be much more complex and varied, depending on her specific circumstances.