By Anna & Katy

Rich people would eat birds such as larks and pepper, nutmeg, ginger, garlic, raisins and mace. Poor people would eat chicken, rabbit, pork, beef and lamb. Rich people would drink wine and beer. Poor people would drink milk and water. What Did William Morgan Eat?

What Were Houses Like? Poor people’s houses would only have one room where the family would live. They would have an open fire where they would cook. The furniture (if they had any.)was usually home made out of wood. They wouldn't have any floor it was earth. They would throw there rubbish out into the bushes. The water they had was from a stream a river. The loo was a basic hole in the ground. Rich people’s houses would be made out of wood and bricks. They would have open fire’s to cook on. They’re loo’s would be a bit like ours but they were smaller and they would only have one. They’re furniture would only be wooden things.

What was the environment like? Shopkeepers usually lived above their shops. There were often workshops at the back of the buildings or weaving looms in the attic. Most of the towns had a lot of money because of selling wool and wood. Most towns would stink because of the sewage.  Some families became very rich under Tudor rule. They bought land and built great houses in the country side. The families living quarters were built around the inner court. In Tudor times the roads were very bad. A journey to and from the nearest town could take several days. Most people stayed in the country and went into the nearest town only a few times a year.

What were the Recipes like ? Gingerbread GYNGERBREDE Take a quart of hony and sethe it and skime it clene; take Safroun, pouder Pepir and throw theron; take gratyd Brede and make it so chargeaunt that it wol be y-lechyd; then take pouder canelle and straw ther-on y-now; then make yt square, lyke as thou wolt leche yt; take when tho lechyst hyt, an caste Box leves a-bowyn, y-stykyd ther-on, on clowys. An if thou wolt have it Red, colour it with Saunderys y-now. Cream of Almonds FRIDE CREME OF ALMAUNDYS Take almaundys an stampe hem an draw it up wyth a fyne thykke milke y-temperyd with clene water; throw hem on, an sette hem in the fyre and let boyle onys; than tak hem a- down an caste salt ther-on an let hem reste a forlongwey or to, an caste a lytyl sugre ther- to; an than caste it on a fayre lynen clothe, fayre y-wasche an drye, an caste it al a-brode on the clothe with a fayre ladel: an let the cloth bin holdyn a-borde an late all the water under-nethe the clothe be had a-way, an thanne gadere alle the kreme in the clothe, an let hogny on an pyn an let the water droppe out to iii owrys; than tak it of the pyn an put it on a bolle of tre, and caste whyte sugre y-now ther-to an a lytil salt, and if it wexe thikke, take swete wyn an put ther-to that it be not sene: and whan it is I-dressid in the manner of mortrewys take red anys in comfyte or the lewys of borage an sette hem on the dysshe an serve forth.

Glossary for food words bolle of tre = treen (wooden) bowl canelle = cinnamon coney = rabbit eyren = eggs fars = stuffing fride = cold hippocras bag = conical bag of cotton or wood used as a filter manged brede = manchet bread mary = rosemary payn man = bread loaf pomewater = a type of apple sack = a dry amber wine from Spain saunders = sandalwood spice seeth/sethe = boil try = pull vergis = verjuice (unripened crab apple liquid) y-sothe = boiled y-lechyd = cut in slices

Made by Katy & Anna MADE BY ANNA & KATY