Medieval foods and diets depended much on the class of the individual. For those living in the manor house, there was a wide range of foods available. Fowl such as capons, geese, larks, and chickens were usually available to the lord and his family.

They would also dine on other meats; beef, bacon, lamb, and those living close to water may have regularly dined on salmon, herring, eels ands other fresh water fish. Fish would either be sold fresh or smoked and salted. Wealthy society could afford large quantities of milled flour and other meals made from grain. Dairy products such as cheese and butter could be seen on the manor table.

Medieval peasants, on the other hand, had a much simpler diet available to them. Most of the wheat they harvested went exclusively to the market, and peasant breads were made from barley and rye, baked into dark heavy loaves.

Ales made from barley would quaff the thirst, as would water drawn from the well, sweetened with honey. Peasant society got what little proteins they could from peas and beans that would be added to bread and pottage.

Pottage was often favoured over bread, because it did not require the grains that the miller guarded closely. Onions, cabbage, garlic, nuts, berries, leeks, spinach, parsley were some of the foods that would combined to make thick soup.

Raw vegetables were considered unhealthy and rarely eaten, but anything that could grown, with the exception of known poisonous plants, were added to the mix. Lucky families may have added salt pork or fatty bacon for flavor and protein. Poorer society depended on these simple foods for survival. It was ironic that after the Black Death ravaged societies, even the poor could find wheat available.

Medieval diets lacked vitamins A, C and D and were not high in calories, making the regular drinking of ale a necessity for most. The only positive part of these diets, were that they were somewhat "heart-smart;" low in fat and high in fibre. But the medieval world was usually a very hungry one.

Text Source: medieval-life.net

Chemnitz was known as "the second Martin" (after Martin Luther) for his work in helping to unify the Lutheran church after the Reformation.

Makes approx 2~3 bowls, although that varies with portions used.

Primary Ingredients
● 1 1/2 lbs. beef
● 1/2 tsp. cinnamon
● 1/4 tsp. cloves
● 1/4 tsp. mace
● 1/4 tsp. grains of paradise
● 1/4 tsp. cubebs
● 1 medium onion, minced
● 1 Tbsp. parsley
● 1/2 tsp. sage
● water

Thickening the Mixture
● 3 slices bread
● 1/4 cup vinegar
● pinch saffron
● 1/2 tsp. salt

Preparation & Cooking:

Start out by cutting the beef into 1/2 inch cubes. Place into a large pot with enough water to cover the Beef.

Bring the pot to a boil then reduce heat to allow the water to simmer for about twenty minutes or so.

Strain the beef and water over a large bowl been careful to preserve the water as we still want it later. This step is basically to remove any scum that forms on the surface of the beef while boiling.

Pour both the beef and water back into the pot and add the onions, and spices (primary ingredients only). Return to a boil and cook until the meat is tender;

Meanwhile tear up the bread into small slices and place in a separate bowl with the vinegar poured on top. Spoon out small amounts of the broth from the pot and pour onto the bread until completely moistened.

When the beef is cooked strain the bread mixture through a fine strainer into the pot, discarding any bread solids.


Add saffron and salt then simmer until the soup thickens slightly. Serve hot.

The bread in this recipe is used as a thickener. If thicker broth is desired then use more bread, and if thinner then add water.

Recipe Source: GreenChronicle.com
Image Source: flickr.com