Beef - one of the main meat dishes,
Mutton - one of the main meat dishes,
Poultry,
Eggs.
Meat was also often served with onions, garlic, herbs, dried peas and beans.
Along with various fruits and vegetables that were in season.
Kings and Queens could afford much more than peasants could, so they would spend money on hunting equipment and expensive products, as well as horses, deer and sheep.
In medieval times, breakfast was usually a very simple meal, just bread washed down with wine or ale.
The main meal of the day was dinner, served between ten in the morning and noon, comprising two or three courses, each of several separate dishes, all repeating the same kinds of food, except the last course which consisted of fruits, nuts, cheese, wafers, and spiced wine.
In 'Life in a Medieval Castle' Frances and Joseph Gies write:
'In the kitchen, the cook and his staff turned the meat - pork, beef, mutton, poultry, game - on a spit and prepared stews and soups in a great iron cauldrons hung over the fire.
In addition to roasting and stewing, meat might be pounded to a paste, mixed with other ingredients, and served as a kind of custard. A dish of this kind was blankmanger, consisting of a paste of chicken blended with rice boiled in almond milk, seasoned with sugar, cooked until very thick, and garnished with fried almonds and anise. Another was a mortrews, of fish or meat that was pounded, mixed with breadcrumbs, stock, and eggs, and poached, producing a king of quenelle, or dumpling. Both meat and fish were also made into pies, pastries, and fritters.
Sauces were made from herbs from the castle garden, that were ground to a paste, mixed with wine, verjuice (the juice of unripe grapes) vinegar, onions, pepper, saffron, cloves, and cinnamon. Mustard, a favourite ingredient, was used by the gallon.
In Lent or on fast days fish was served fresh from the castle's own pond, from a nearby river, or from the sea, nearly always with a highly seasoned sauce. Fresh herring, flavoured with ginger, pepper and cinnamon, might be made into a pie. Other popular fish included mullet, shad, sole, flounder, plaice, ray mackerel, salmon and trout. Sturgeon, whale, and porpoise were rare seafood delicacies, the first two 'royal fish' fit for kings and queens. Pike, crab, crayfish, oysters and eels were also favourites.
The most common vegetables, besides onions and garlic, were peas and beans. Staples of the diet of the poor, for the rich they might be served with onions and saffron. Honey, commonly used for sweetening, came from the castle or manor bees, fruit from the castle orchard - apples, pears plums, and peaches - was supplemented by wild fruit and nuts from the lord's woods(fruit was always served cooked, raw fruit was considered unhealthy). In addition to these local products thee were imported luxuries such as sugar (including a special kind made with roses and violets), rice, almonds, figs, dates, raisins, Oranges, and pomegranates. Ordinary sugar was bought by the loaf and had to be pounded, powdered white sugar was more expensive.
Wine was bought by the barrel and decanted into jugs. Some was spiced and sweetened by the butlers to go with the final course.
On such festive occasions as holidays and weddings, fantastic quantities of food were consumed. When Henry III's daughter married the king of Scotland on Christmas Day 1252 at York, Matthew Paris reported that "more than sixty pasture cattle formed the first and principal course at table . . .the gift of the archbishop. The guest feasted by turns with one king at one time, at another time with the other, who vied with one another in preparing costly meals.' Such feast included boars heads, venison, peacocks, swans, suckling pigs, cranes, plovers, and larks.'
Between courses at feasts dishes called subtleties were presented, partly for entertainment, elaborate decorated sugar and marzipan scupltures.
Supper was served in the late afternoon. Robert Grosseteste recommended 'one dish not so substantial, and also light dishes, and then cheese.'
Source(s):Life in a Medieval Castle by Frances and Joseph Giesmeat, salad i'd guess. deer, pig, cow, apples. they pretty much had the same foods we do, but not fast food of course.
Kings ate very fancy things like duck, roast turkey, boar (pig or pork), grapes and bread
chicken
beer and chicken (that he also died from eating to much of)
Meat beef
eat a chicken leg
who is king john
Was king John clever
John Michael King's birth name is John Michael King.
my friend it is king henry because king john is a good king in them days
Softsword John And John LackLand
John became King in 1199 after his brother, King Richard I, died.
England has but 1 King John....
King John's full name was John Lackland.
Because king john was a famous hunter and he hunted the woods by where king john stands now so when they built the school they named it after him.
King John was the King of England from 1199 to 1216. King John was born on Christmas Eve of 1166. He died on October the 18th of 1216. he was the youngest son King Henry.
yes king john was a great king and I know this because i go to church.