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HIHere’s a breakdown of the decadent courses featured in the video:
The Main Course (Dinner)
In the 16th century, "Dinner" was the star of the day, usually served around 11:00 AM.
Manchet Bread: The finest, most expensive white bread made from wheat, served with fresh butter.
Roasted Venison: A staple of royal feasts, often sourced from the Queen’s own hunting parks.
Roasted Partridge: Small game birds were a delicacy, seasoned with exotic spices like cinnamon and ginger.
The Banquet (Dessert)
The "Banquet" was a separate course of sweets, often served in a different room or even a garden house.
Marchpane: A Tudor favorite (similar to modern marzipan) made of ground almonds and sugar, often gilded with edible gold leaf.
Candied Fruit: Preserved citrus and fruits, a show of wealth due to the high cost of sugar.
Hippocras & Wafer: A spiced, sweetened wine paired with a light, crisp wafer—the traditional way to end a royal meal.
#tudorhistory #queenelizabeth #foodhistory
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