THE FOOD AND DRINK OF THE ANGLO SAXON PERIOD

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THE FOOD AND DRINK OF THE ANGLO SAXON PERIOD

• Completed by
• Anna Estigoy, Christina Arellano, Adalbert Wong,
  Kevin Truong, and karen enriquez

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FRUIT AND VEGETABLES

• Exotic foods were unknown potatoes,
• tomatoes, bananas, pineapples
• Carrots were purplish, red, and small
• Variety of cabbages
• Onions and leeks cultivated as flavorings
• Fruits such as apples, plums, cherries, and
• sloes ( a plum-like fruit)

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HERBS, SPICES AND FLAVORINGS

• Native imported herbs, spices
• Coriander, dill, thyme, opium poppy
• Sugar used as medicine
• Honey used to make mead
• (a sweet alcoholic drink)
• Barley used to make beer

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BEER, WINE, AND JUICES

• (Imported) wine was
• drunk
• Fruit wines home
• produced
• Fruit juices apple,
• pear, and plum
• Herbal teas

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FISH

• A variety of fish were eaten
• brown trout
• Herring
• salmon
• eel
• pike
• perch
• Roach
• flounder
• whiting
• plaice
• cod

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MEAT

• Sheep
• Bulls
• Goats
• Pigs
• Horse
• cows

• Hares
• Hens
• Ducks
• Geese
• Herons
• Deer
• Wild boar

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METHODS OF COOKING

• Frying in a frying pan or
• griddle
• Baking in a clay or turf
• oven
• Spit roasting
• Boiled in a cauldron
• Baked in the embers of a
• fire

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BANQUETS AND FEASTS

• Religious feasts
• Ten or twelve courses/dishes
• Alcoholic drinks were served
• Used knives and spoons
• Wooden plates
• Wooden pottery cups or mugs

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ANGLO SAXON RECIPES

• Summer Fruit, Honey or Hazelnut crumble
• Fenkel in Soppes or Braised Fennel with
• Ginger
• Lozenges or Curd Cheese Pastries
• A Jellie of Fyshe
• Hare, Rabbit, Veal, or Chicken Stew with
• Herbs and Barley
• Small Bird and bacon Stew with Walnuts

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BIBLIOGRAPHY
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THE END