The Elizabethan era is best known for its rich and lavish lifestyle. This opulence was driven by the wealth of the upper class, and it inevitably found its way onto the plate. The typical table of the day was filled with delicacies from around Europe and as far as Asia, showcasing a wide variety of flavors and ingredients. From an exotic import of exotic spices to delicate pastries made from honey, there were plenty of dishes to tantalize any palate.
The Elizabethan upper class typically enjoyed an abundance of fresh fruits, vegetables, grains, dairy products, and meats. Immediately available were game such as venison or wild boar or rabbit; poultry such as geese or chicken; fish like trout and pike; various preparations featuring beef cut into steaks, roasts, sausages and more. For accompaniments they used sauces made with herbs and spices such as rosemary or thyme; along with jams made from sugar added to preserve home-grown fruits such as gooseberries or apricots. Vegetables like spinach boiled in olive oil were also popular among nobles.
Sweets like each sugared apples served with cream were luxurious desserts enjoyed by the aristocracy while those who lived on slightly less means enjoyed traditional English foods such as cheese pies or mince pies during special occasions. Egg-based dishes like custards were often served for Yule celebrations in December whereas honey cakes traditionally preceded them during Easter festivities .
Overview of the Elizabethan Diet
The Elizabethan era (1558-1603) was a period of great change and cultural expansion in England, and the diet of the upper class during this time was varied and sumptuous. From beef and lamb dishes to exotic fruits and spices, the Elizabethan diet was a mix of luxury and interior goods. Here, we will take a closer look at the typical fare consumed by the upper class during the Elizabethan era and examine the ingredients used to make these delicious dishes.
Food for the Upper Class
The Elizabethan diet for the wealthy upper classes in England was characterized by richness, variety and abundance. They enjoyed a wide array of freshly caught fish, meats, poultry and game. A typical day of meals would include breakfast, dinner and supper, with snacks in between.
Breakfast for the time was a light meal of breads or porridge flavored with syrup or butter. Dinner was typically the main meal of the day and often included roasted meats like beef or venison accompanied by boiled vegetables, soups made from grains and legumes, fish from the River Thames, wild birds such as pheasant or partridge, brown loaves made of wheat flour among other things. Supper was a lighter repast served at sundown that might include cheese or fruit tarts as well as smoked salmon with oatcakes.
In addition to these meals were lavish banquets that were particularly popular among royalty and nobility; they would often feature exotic dishes such as peacocks roasted in their feathers to demonstrate wealth. Spices were common ingredients used to distinguish the upper classes’ tastes; ginger was especially popular and seen as a sign of affluence as it was an expensive item imported from abroad at great cost at the time.
Main Dishes
Peasants and the lower classes generally ate a very basic diet during the Elizabethan era. Their fare normally consisted of bread, onions, pottage (a stew made with broth, grains, vegetables and sometimes meat), herring, bacon and cheese. They drank either small beer or ale which were both weaker than modern day beers.
For the wealthier classes eating was also a status symbol. Sumptuous dishes such as fricassees of poultry or sweetbreads, stuffed dormice and geese could afford an upper-class family the ability to display their wealth through fine food that was prepared with saffron, sugar and spices imported from faraway exotic lands. These spices were rare luxuries that would have cost an arm and a leg in comparison to today’s prices. Most main courses in this era were prepared with flesh from either chicken or mutton as beef, pork and veal did not make it to the table until later eras due to religious restrictions on eating these meats during the Elizabethan period . Other dishes included grilled freshwater fish from local streams such as trout or salmon, freshwater eels served with mushrooms and eggs, oyster pies served on special occasions such as Easter or Christmas , sauces made from parsley juice mixed with sugar , cream and wine plus game birds such as duck , partridge , grouse or quail if one had landed estates in which these birds flourished.
Desserts
Dessert was a very popular part of the Elizabethan Diet. Although desserts were not served on a daily basis, they were typically served to guests or at special events. Sweet puddings, tarts and custards as well as pies containing spicy combinations of fruit and spices were favorite treats to be served after a meal. Sugar was also used in many desserts and was considered a sign of wealth; Elizabethans liked showing off their display of sugarloafs or molded statues made of hard pieces of lump sugar. Candied fruits preserved in honey, cream-filled tarts and ice cream flavored with rosewater, cinnamon and nutmeg were also popular sweet treats enjoyed by royalty and noble families alike.
Food for the Lower Class
The lower classes of Elizabethan England ate whatever food they could get their hands on, though most families had some access to grains such as wheat and oats as well as breads and cereals. The majority of their diet consisted of these staple foods, supplemented with seasonal vegetables and fruits. Meat was usually reserved for special occasions such as religious festivals. Common meats included beef, pork, lamb, mutton and fish – all heavily salted to preserve them for long periods of time. Dairy products were also consumed regularly in the form of milk, cheese and butter.
For those living in rural areas with access to hunting grounds or land to cultivate livestock, a more diverse diet was possible—wild birds such as pheasant or wild fowl as well as rabbits or deer from the hunt could supplement the diets of those living close to nature. Dairy products from privately owned cattle could also be procured for regular consumption.
Fruits and nuts were abundant in Elizabethan England; pears, apples, cherries and plums were commonly found in the countryside while hazelnuts were easily accessible in urban areas. The most commonly cultivated vegetables during this time included leeks, onions cabbages, turnips and parsnips. Spices like cloves, cinnamon and ginger were not typically used by lower class households because they were considered luxury items only available to those who had more money to spend on rarer ingredients.
Main Dishes
During the Elizabethan era, meat was a major part of the diet, with beef, pork, wild game and fowl being served. The upper classes preferred imported food such as sugar, spices and wine from places like Italy, Greece and Spain. Fish was also a popular main dish; often salted to preserve it or cooked in savory sauces. Local produce such as peas, beans, cabbages and other vegetables could also be served along with various soups and stews. Rice became increasingly popular during Elizabeth’s reign as trade between Europe and Asia grew more frequent. Lastly baked goods like pies with meat fillings were another favorite among both rich and poorer households alike.
Desserts
Dessert in the Lizbethan Era was generally served not only to the upper classes, but also to commoners. While the upper classes had more access to ingredients and could produce a wider variety of desserts, commoners had to be creative in using what they had on hand.
A popular dessert among both social systems sometimes included combinations of dried fruits soaked in sherry or wine, as well as sugar and spices. This combination was known as a marchpane and often molded into different shapes for decoration. Dried fruits were also mixed with butter, honey and eggs to create frumenty, another sweet dish.
Fruit tarts called tartysyre were filled with preserves, spices, or custard and baked until golden brown on top. Crisps were created from fruits mixed with oats or breadcrumbs cooked in an oven until crispy and brown; while melted cheese over bread was comprised of strong cheese melted onto pieces of white bread. Lastly hot roly-poly pudding – a type of suet pudding – was made of flour batter poured over mutton fat then rolled up before steaming it in water or wine for two hours until served at the end of a meal.
