Medieval cuisine

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Pulses and beans are the main dietary sources though green beans , canned lentils , sprouted mung beans , tofu not silken and tempeh contain comparatively low amounts. Well-off citizens who had the means to cook at home could on special occasions hire professionals when their own kitchen or staff could not handle the burden of throwing a major banquet. Cookbooks , or more specifically, recipe collections, compiled in the Middle Ages are among the most important historical sources for medieval cuisine. As today, geese and ducks had been domesticated but were not as popular as the chicken , the fowl equivalent of the pig. Please Select Less than 10 10 to 15 More than Our Quality Page Score is therefore a measurement of how well a page achieves that purpose. Salt for cooking, preservation or for use by common people was coarser; sea salt, or "bay salt", in particular, had more impurities, and was described in colors ranging from black to green.

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