FC: and | drink | food
1: Pork in the process of being made into joints
2: The Anglo Saxons loved eating and drinking and would often have feasts in the Hall. The food was cooked over the fire in the middle of the house; meat was roasted and eaten with bread.
3: cereals - Wheat and rye for bread, barley for brewing and oats for animal food and porridge. vegetables - carrots, parsnip, cabbages, peas, beans and onions. fruit - such as apples, cherries and plums
4: Drink Barley was used to make weak beer, which was drunk instead of water. River water was often polluted. wine was imported from the Mediterranean but only drunk by the very rich.
5: Most Anglo Saxons were vegetarians because they could not get meat very often. Wild animals such as deer and wild boar were common but could only be killed by the people who owned the land. Only a few Anglo Saxons were wealthy enough to pay for a slaughter of an animal.
7: The menu I served is below. I started with bread and butter, both of which would have been available during Anglo-Saxon times, even if the bread would have tasted quite different. For drinks, I served juices and herbal teas, which were also available at the time. You can also serve ale, milk, mead (if you can find it) and even wine - the Anglo-Saxons imported it. I changed the names of some of the recipes to indicate the ingredients I actually used.
9: They had exotic foods such as potatoes, tomatoes, bananas, pineapples - fruits and vegetables of the New World, were unknown here. Mediterranean fruits, such as lemons and oranges were, as far as we know, not imported, although we have documentary proof for the importation of such things as figs and grapes