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Elizabethan Breakfast & Snacks 101

In the past, we’ve shared some DELICIOUS Elizabethan food recipes! And we wouldn’t want to repeat. BUT February is National Snack Food Month and National Hot Breakfast Month. So… we felt we just HAD to bring back the food ;)


Ready for some “new” Elizabethan munchies?!


Let’s start with some trivia to warm up our knowledge, and then take a deeper look at porridge. YUM!!!

 

TRIVIA


When did upper-class Elizabethans eat breakfast?

  1. 5 AM - 6 AM

  2. 6 AM - 7 AM

  3. 7 AM - 8 AM

  4. 8 AM - 9 AM


Answer: B. 6 AM - 7 AM


What was the most common form of cutlery for Elizabethans?

  1. Spoons

  2. Forks

  3. Knives

  4. Tissues


Answer: C. Knives


What did Elizabethan cooks call the baking tray?

  1. Tin tin

  2. Baker’s joy

  3. Coffin

  4. Muffin Flat


Answer: C. Coffin


True or False: The wealthy’s breakfast was vastly different from lunch & dinner.

  1. True

  2. False


Answer: B. False


Choose which meals an Elizabethan aristocrat might eat for breakfast. (multiple answers)

  1. Porridge

  2. Cheese

  3. Fruit

  4. Meat


Answer: A., B., C., and D!!!


Snacks for the wealthy included bread and cheese with a cup of _____.

  1. Minute Maid Lemonade

  2. Water

  3. Diet Doctor Pepper

  4. Ale


Answer: D. Ale


Well-ground flour was expensive, so a poor person’s bread was noticeably _____ than that of an aristocrat.

  1. Browner

  2. Blacker

  3. Redder

  4. Whiter


Answer: D. Whiter


Choose two names for strengthened Elizabethan ale.

  1. Mad Dog

  2. Momma Walkin

  3. Dragon’s Milk

  4. Blacksmith’s Rage


Answer: A. Mad Dog & C. Dragon’s Milk

 

PORRIDGE


As previously mentioned, porridge was a common breakfast among the wealthy. Specifically, pea or bean porridge were popular. Want to try some? Here’s a recipe!


Pea Porridge With Onions

Old Version


From Forme of Cury, a collection of recipes from around 1350:

"Take and seeþ white pesoun and take out þe perry; & perboile erbis & hewe hem grete, & caste hem in a pot with the perry. Pulle oynouns & seeþhem whole wel in water, & do hem to þe perry with oile & salt; colour it with safroun & messe it, and cast þeron powdour douce."


Modern Translation Provided by Shakespeare Birthplace Trust:

Take and boil white peas and take out the purée; & parboil herbs & chop them great, & cast them in a pot with the purée. Pluck onions & boil them whole well in water, & do them to the purée with oil & salt; colour it with saffron & serve it, and cast then-on powder douce.


Modern Versions


There are plenty of different editions to choose from. We've only picked two short ones so you can compare them against the 1350 recipe... What is different in terms of ingredients, cooking instructions, etc.?


If you try these recipes, let us know what you think!

&

Look at the 3 pictures below. These are ALL modern pea porridge recipes!

Without reading the recipes, can you spot similarities & differences?





Shakespeare Reference


Interestingly, this meal is directly mentioned eight times in Shakespeare’s plays.


For instance, take the following quote from The Tempest.


“He receives comfort like cold porridge.”


Can you guess the meaning? The characters?

We’ll give you a hint: It’s said in Act 2 Scene 1.

 

What are YOUR favorite snacks from the past or present....or future!?





Photo Credits:

Boss Kitchen

The Gypsy Chef

Muses Miscellany

The Spruce Eats





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