What Medieval Monks Ate: The Basic Monastic Diet and Special Treats

Photo by Mae Mu on Unsplash

Regularly Included Pittances:

Pastries:

Seafood:

Seasonings:

“Beans, cheese, eggs, and even fish have become loathsome….Roast or boiled pork, a plump heifer, rabbit, and hare, a goose selected from the flock, chicken, in fact every kind of meat and fowl cover the table of these holy monks. But now even these things lose their appeal. It has come to… royal and imported luxuries. Now a monk cannot be satisfied but on wild goats, stags, boars, or bears. The forests must be searched, we have need of huntsmen! Pheas- ants, partridges, and pigeons must be caught by the fowler’s cunning, lest the servant of God should die of hunger!” (pg. 156 of Daily Life in Medieval Europe)

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