My daughter is doing history on the tudors?

Question

and what they ate any ideas on what they would have on their banquet menu thanks in advance

Answer 1

http://www.the-tudors.org.uk/tudor-food-for-banquet-or-feast.htm

Hope this link helps

Answer 2

Most Tudors drank alcohol,mead, cider, sack( sherry) being favourites as water was pretty well undrinkable.

Food was heavily salted to keep it from rotting and sugar was a luxury .

Spices like Cinnamon and nutmeg were used to disguise the taste of the food.

Those that could ate game birds even larks and seagulls

The poor mostly ate very plain food- bread and ale for breakfast or once in a while porridge.

Better off Tudors would eat any and every fish,meat, bird or pastry they could lay their hands on.

I know that the above are not a banquet menu but these are things she may need to know for her next homework.

And others have covered the banqueting side.

Answer 3

Large banquets were order of the day for the nobility.

Beer was the everyday drink as water was pretty much undrinkable unless you wanted to risk cholera. Children would drink watered down or "small" beer and they must have built up quite a tolerance for it because they drank it like we drink pop (soda) today! For the rich, fine imported wines, sack (Sherry), mead etc would accompany their feasts.

Potatoes were introduced from the New World by Sir Walter Raleigh during the reign of Elizabeth I. Before then they would have been unknown.

Poor people would have survived on a diet of bread and ale and "pottage" which was basically a pot of pulses and grains - peas, barley, beans or whatever they could get hold of, boiled up into a mess in a large cauldron which would have to sustain the whole family. Meat would have been a rare luxury.

Rich people would enjoy huge and elaborate banquets, often consiting of five or six courses. They would feast on suckling pig, peacock, venison (anything they could hunt basically, especially those with large estates and herds of deer), game birds and many of the other expensive foods listed in previous answers. They also used large slabs of bread called "trenchers" instead of plates.

Answer 4

Tudor Banquets are very fatty and full on sugar. Hardly any green veg more root. It all depended as well on the time of year you eat the banquet as to what was in season.
Try the Hampton Court website, or even better visit, they do recreate daily the conditions within the kitchens and have practical demonstrations of what and how to prepare a meal.

Answer 5

All the above answers are good but here are a few interesting bits of info. Tudor food was heavily laced with salt as that was the only preservative they had at that time and it helped to store the meat for longer without it going off. This also meant of course that you were incredibly thirsty so wine flowed freely at banquets. They ate a lot of game - swans were a particular favourite. Also etiquette dictated that you couldn't begin eating until the king began to eat and it was considered to be polite to burp as loudly as possible after eating as it showed you had really enjoyed your feast.

Answer 6

The Tudors ate many of the things we still eat today such as bread and vegetables though potatoes weren't on the menu till Elizabeth was Queen.
They ate a lot more meat than we do and they ate parts of the animal that we don't.

Loads of info here......

http://www.the-tudors.org.uk/tudor-food-for-banquet-or-feast.htm

http://www.re-enact.com/Banquets%20home.htm

Answer 7

To make the best Apple Tansey
To make an Apple Tansey. Pare your Apples and cut them in thin round slices, then fry them in good sweet Butter, then take ten Eggs, sweet Cream, Nutmeg, Cinamon, Ginger, Sugar, with a little Rose-water, beat all these together, and poure it upon your Apples and fry it.

To make Poor Knights Pudding
To make Poor knights Pudding. Cut two penny loaves in round slices, dip them in half a pint of Cream or faire water, then lay them abroad in a dish, and beat three Eggs and grated Nutmegs and sugar, beat them with the Cream then melt some butter in a frying pan, and wet the sides of the toasts and lay them in on the wet side, then pour in the rest upon them, and so fry them, serve them in with Rosewater, sugar and butter.

Answer 8

game birds were a big thing, as were suckling pigs, try going to wikipedia.org you can faind anything on there!
sorry i cant be much help i failed history lol

Answer 9

venison game birds chicken hog .gallons of mead and fruit.

Answer 10

Here you go -

http://www.mape.org.uk/curriculum/history/tudorfood.htm