Henry VIIIs Banquet Menu First course n 100

Henry VIII’s Banquet Menu

First course n 100 whole roast pigs with mustard n 3, 500 spicy roast larks n 300 salted saltwater fish

Second course n 1, 200 roasted cockatrice (front half of cockerel sewn onto back half of piglet) n 60 whole roasted swans with cloves n 300 eel pies with garlic purée

Third course n Venison stew with mead (made with shoulder, flank and neck) n Sugared lampreys n Wild bird pie (contains live birds and small pie) n Jelly castle

Drinks n Beer n Mead n Spiced wine n Sherry n Cider

Sweets and Confections n Cheesecake n Sugared jumbles (knotted biscuits) n Honeyed fruits

How is Tudor food different from modern cooking? n Tudor water was polluted n Rich Tudors mainly ate meat n Food was heavily salted to stop it rotting n Then it was flavoured with spices to disguise the taste

What modern ingredients did they not have? n Chocolate n White bread n Margarine n Not much fruit n Breakfast cereal n Coffee

What did they use instead? n Honey n Rye bread n Cheese n Curds n beer

Any curious food customs? n You must not blow on food to cool it n Rich people used trenchers (large slabs of bread), instead of plates n A Tudor feast could last for many hours

Where did ingredients come from? n Farms n Market n Wild food like deer

How was Henry VIII’s food different from a poor person’s? n He ate meat n A poor person ate vegetables, like turnips n He ate tons of food n A poor person would eat only a small amount n A poor person would eat the same breakfast every day (bread or porridge) n Henry VIII ate lots of different types of meat