Summary: Types of Food
Key dates:
Much oaten and barley bread, often in the form of thin oatcakes, was eaten by the people of the late middle ages. The corn was often not threshed and was dried in the kiln. Women took a handful of corn and set fire to the ears. When the chaff wa beaten out, the corn was ground using a handmill or quern. It was then used immediately for bread.
Some soft cheeses from cow and goats’ milk were made. In summer, dairy produce such as cream, milk and soured milk were widely available. In autumn, surplus animals were slaughtered and salted down. Beef and pork were the favourite winter foods.
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