July 25, 2025 • 17 mins
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Episode Transcript
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Speaker 1 (00:00):
Hey everyone. We are in the midst of a busy
few weeks with both Joe and I out of town
for a few days, so we won't be releasing a
new episode until Friday, August eighth. But today we are
publicly releasing one of our recent Patreon episodes to give
you all a better sense of what you can get
if you become a Patreon subscriber. This episode is supplemental
(00:22):
to our English Civil Wars series and discusses something called
the Little Ice Age. And just a reminder, if you
want to become a Patreon subscriber, visit patreon dot com
slash an Hour of Our Time podcast. It's only three
dollars a month and gives you access to bonus episodes
and it goes a long way to helping support the
(00:42):
podcast and allows us to promote it to a wider audience.
All right, talk to you all in a few weeks.
Speaker 2 (00:49):
Welcome to a special Patreon episode of An Hour of
Our Time, the podcast where we pick a topic, research
it and come back to tell you what we've learned.
To go along with our three part episod so about
the British Civil Wars, We're gonna be talking about the
food that people were eating during that period of time,
which was often an indicator of class and wealth, which
(01:09):
was one of the undercurrents during this conflict. Would you
eat any of this stuff? Find out?
Speaker 1 (01:15):
I'm Joe and I'm dead.
Speaker 2 (01:28):
One thing I wanted to talk about, really briefly, is
that something that was happening during this period of time
was something called the little ice age. You heard about
this dagment?
Speaker 1 (01:36):
Yes, yes, I was, Actually I was thinking about this.
Speaker 2 (01:40):
Yeah, yeah, So there is some speculation that, like, so
this definitely did have an effect because the winters during
this conflict would have been longer than normal and the
summer shorter, And also there were some issues with like
people having ailments like scurvy because of not being able
(02:03):
to get enough fresh fruits and vegetables.
Speaker 1 (02:05):
In fact, they think that Henry the Eighth may have
had scurvy near the end of his life.
Speaker 2 (02:12):
He had screwy because he ate too much fucking meat.
Probably didn't didn't eat vegetables season like them.
Speaker 1 (02:16):
Yeah, it was more that he didn't need enough fruits
and vegetables.
Speaker 2 (02:18):
Yeah, not, he definitely could have had them if you wanted.
But yeah, which actually that's what I wanted to talk
about the thing that I got out of reading about
food and drink and the Elizabeth and Elizabethan era, which
is like just just basically ended just before this was.
First off, people ate more different kinds of foods than
(02:44):
you would think, but also they ate some things that
we would probably think was pretty gross. But the rich
folks ate so much goddamn meat, so much meat. Oh sure,
So story food was obviously like they didn't have refrigeration,
so fresh produce would have been like something most people are,
(03:08):
like subsistence farming. Still at this point you grew most
of your own food and maybe like you'd supplement at
a local market. England also was basically self sufficient for food.
They were not like importing food from other countries for
the most part. But so smaller households would have had
(03:35):
like cooking everything at home, or they also would have
been like communal ovens that they could use. Larger households
had like big metal chests that were air tight, and
then also something called pantries which had air holes for
storing things like cheeses and things like that, but as
(03:55):
far as like what and basically households would have cooked
over a open fire either like with a big pot
on legs. It would be actually directly in the fire
or hanging over it with chains. Almost all houses would
(04:19):
have had a big brass pot for that kind of stuff,
a big iron pan, and then a spit for roasting
over a fire. The main methods of cooking were boiling,
because it's the Brits. Although everybody's boiling this plant, everyone's boiling, roasting,
(04:42):
which is like putting it near the fire, and then frying,
which would be using a pan. If you were wealthy enough,
you could have you could bake, which would be actually
like a big clay or brick oven, which would kind
of resemble like a wood burning pizza oven today, like
a clay pizza oven. Okay, yeah, So what did people eat?
(05:03):
The wealthy they would have actually sat down to eat breakfast,
which might be not that much different from what they
would eat later in the day. It might be something
like porridge, bread, cheese, fruit, and meat. If you were
poor or basically like not rich, you would just have
had like cold leftovers from the night before, or just
(05:25):
like a hunk of bread and butter. The main meals
would have been from like kind of like today, from
eleven to twelve and then from around six to nine,
and then they might have had like, you know, little
snacks of bread cheese washed down with a cup of ale.
(05:50):
We've said before on this show that the idea that
people like only drank beer because they couldn't drink the
water is like kind of a myth, but it is
the case that like water filtration was a challenge in
many places, and they did drink ale. I thought this
is interesting how they like served food. They would have
(06:10):
had like a big wooden plate which had like a
hollowed out center where they'd put the food in, and
then a little like div it in the corner where
they'd put salt. You'd have a bowl for food, a
bowl for waste, and then a large spoon, and then
(06:31):
you would bring your own knife, so you'd always have
a knife on you. But like for cutting food, they
did not use forks in England at this point. But
that's because the food would have been cut up before servient.
Speaker 1 (06:47):
Ok.
Speaker 2 (06:48):
Yeah, so meat was usually like fresh or when it
was like they would slaughter their animals before the winter
and then preserve it via salt, smoking, drying, or pickling.
So there are a lot of salted meats and a
lot of pickled meats, so a lot of like cured
(07:10):
hams and sausages and things like that. But the lower
classes wouldn't very wouldn't eat very much meat at all,
only for like special occasions. So they would eat all
kinds of different meats like actually arguably more different kinds
than we eat today. But again this is the wealthy classes. Beef, veal, pork, lamb, mutton, chicken, duck, goose, pigeon,
(07:34):
and then a lot of a lot of lots of
game meats like rabbit, venison, woodcock, and all kinds of
other other birds like pheasants. You were not, there were
like strict anti poaching laws if you lived near the
and even though Elizabeth in England was Protestant, they still
(07:55):
kept up the practice of eating fish during lent to
support local fish man. If you live near the coast,
seafood was cheap, and there was all kinds of different
one seafoods. If you lived far away then it would
have been like prohibitively expensive. They did have some spices
at this point, so there would be sauces would be
(08:16):
like thickened with bread crumbs, and they might have spices,
like I said, like pepper, cloves, cinnamon, and nutmeg, as
well as even things that you wouldn't expect like ginger
hot peppers which were just being brought over from the
quote unquote New World saffron, garlic, and their most favorite
spice of all for meat, mustard.
Speaker 1 (08:39):
Okay, yeah, that adds up.
Speaker 2 (08:41):
Otherwise they added flavor. Yeah. Otherwise they added flavor or
salt onions, fennel, vinegar, oliva, and then a bunch of
different herbs like sage, parsley, thyme, rosemary, which are all
native to Europe. But then it also put things like
flowers like marry golds, violets, and primroses. They would give
(09:05):
it color and flavor. They would cook, cook meat in ale, almond, milk, wine,
and something called ver juice, which is the sour juice
of crab apples. Oh, and then they would usually thicken
stews with like rice, barley or oats. So let me
(09:27):
give you like a typical meal for the wealthy from
a sixteenth century cookbook. First course pottage, which is like
stew or stewed broth, boiled meat or stewed meat, chickens
and bacon, salted beef, pies, goose pig roasted beef, roasted veal, custard.
That's the first course, Dave, good lord, I got the
(09:50):
meat sweats just reading it. Roast second course, roasted lamb,
roasted capons, roasted connies, which is rabbit, chickens like bacon,
Oh okay, chickens, pea hens, baked venison, tart. They eat
(10:14):
ate so much meat that they had kidney and bladderstones
and urinary infections.
Speaker 1 (10:20):
Oh god, yep, so it's goddamn meat.
Speaker 2 (10:26):
They would have eaten cheese at the end of the meal,
and also things like nuts, sweet dishes like they wouldn't
necessarily get a dessert course. They would just like eat
desserts like during the meal.
Speaker 1 (10:43):
A dessert at this time.
Speaker 2 (10:44):
They wouldn't have been asouri. It was just like part
of the meal. Yeah. They had fruit, They had honey,
They had pastries. They also had tarts which were now
recently being made with refined sugar because they were getting
refined sugar from the American colonies. Sure, and things like that.
Commoners would eat things like meat on special occasions. They
(11:07):
mainly ate things like bread, milk, cheese, and eggs, but
also the bread would have been they would have had
fancier bread, and basically the whiter the bread, the richer
you were. But as we kind of know now, that
darker bread probably was healthier for you. Oh yes, so
some of these diseases were actually like diseases of the wealthy.
Speaker 1 (11:30):
That adds up.
Speaker 2 (11:31):
But I do think that like some of these things
probably contributed to, probably contributed to some of that like
class divide that we discussed as being contributing to the
(11:52):
the divide between the royalists and the parliamentarians. The parliamentarians
were all led by wealthy people, but they were still
probably like kind of these are people who are living
in different worlds, right, yeah, Let me read to you
a recipe for a pottage, okay, and then I'll talk
(12:14):
about drinks real quick. This is from uh from the
sixteen hundreds. To make the best ordinary pottage, you shall
take a rack of mutton cut in two pieces, or
a leg of mutton cut in two pieces. For this meat,
and these joints are the best, although any other joint
(12:35):
or any fresh beef will likewise make good pottage. And
having washed your meat well, put it into a clean
pot with fair water and set it on the fire.
Then take violet leaves and dive sockery, strawberry leaves, spinach,
langde beef which is ox tongue, merry gold flowers, scallions,
(12:57):
and a little parsley and chop them very small together.
Then take half so much oatmeal, well beaten as there
is herbs and mix it with the herbs and chop
all very well together. Then when the pot is ready
to boil, scum it very well. Skim the scum off, right, yeah,
(13:17):
And then put in your herbs and so let it
boil with a quick fire, stirring the meat oft in
the pot till the meat be boiled enough. And then
the herbs and water are mixed together without any separation,
which will be after the consumption of more than a
third part, meaning like reduce it by a third. Then
season them with salt and serve them up with the meat,
(13:39):
either with snippets which are thin pieces of toast or without.
Speaker 1 (13:46):
Sounds delicious, right, sounds like something.
Speaker 2 (13:49):
Yeah, yep, I did not mention vegetables. They did not
really have. Potatoes would have been a very like exotic
delicacy at this point because the potato had not been
introduced until fairly recently. But they would have eaten peas, beans, lentils, spinach,
(14:12):
art chokes, asparagus, carrots, and lettuce. They did have fruits.
They had apples, pears, grapes, plums, apricots, figs, strawberries, raspberries
and mulberries, and if you're rich, you could have oranges,
lemons and things like olives. As far as drink, people did.
(14:33):
People did drink water because they had wells and people
knew where to find water that was healthy. But people
did were often weary of water. And they had beer
made from malted barley. Beer that had hops was the cheapest.
Speaker 1 (14:51):
Because the opposite of now, I know.
Speaker 2 (14:54):
But you could store it for longer. And why is that, well,
they often have a higher alcohol content. And also the
hops aren't anti microbial.
Speaker 1 (15:05):
Ah okay.
Speaker 2 (15:06):
Yeah. Ale was obviously like very light like we've talked about,
but also sometimes they you know, made it stronger. They
did drink wine, although a lot of the wine was
imported from the continent, so it was expensive. So again
it would have been like the upper classes drinking this.
(15:30):
A bottle of wine might cost twelve times as much
as a bottle of ale. They also drank things like
meat and things like that, and they also made a
lot of wine out of things like like raspberries and
other fruits. But of course, you know who didn't like
(15:50):
any of this drinking.
Speaker 1 (15:54):
Charles the first the fucking Puritans. Oh yes, no, no,
they don't like any of that.
Speaker 2 (16:01):
People would even go and get drunk at church. Uh okay, yeah,
which is fine, funny to me. But yeah, but the
persons that I like that either because they would be
dancing and some might show their ankles.
Speaker 1 (16:14):
Yeah yeah, but that that one, it makes more sense
why they wouldn't like it. Yeah.
Speaker 2 (16:19):
Anyway, that's just a little bit of like a slice
of life of like what people were doing. They weren't
just fighting in battles against the royalists. But uh yeah,
that's all I have. But next time we'll talk about
the Second English Civil War.
Speaker 1 (16:38):
Yeah yeah, get more into Oliver Cromwell and the fate
of Charles the First.
Speaker 2 (16:44):
It's not great spoil over right, Well.
Speaker 1 (16:47):
It depends on which side you're on. Yeah yeah, all.
Speaker 2 (16:51):
Right, Well tune in next time. Uh and uh, maybe
maybe make a poppage.
Speaker 1 (16:57):
Yeah, drink some cheap, hoppy beer.
Hey everyone. We are in the midst of a busy
few weeks with both Joe and I out of town
for a few days, so we won't be releasing a
new episode until Friday, August eighth. But today we are
publicly releasing one of our recent Patreon episodes to give
you all a better sense of what you can get
if you become a Patreon subscriber. This episode is supplemental
(00:22):
to our English Civil Wars series and discusses something called
the Little Ice Age. And just a reminder, if you
want to become a Patreon subscriber, visit patreon dot com
slash an Hour of Our Time podcast. It's only three
dollars a month and gives you access to bonus episodes
and it goes a long way to helping support the
(00:42):
podcast and allows us to promote it to a wider audience.
All right, talk to you all in a few weeks.
Speaker 2 (00:49):
Welcome to a special Patreon episode of An Hour of
Our Time, the podcast where we pick a topic, research
it and come back to tell you what we've learned.
To go along with our three part episod so about
the British Civil Wars, We're gonna be talking about the
food that people were eating during that period of time,
which was often an indicator of class and wealth, which
(01:09):
was one of the undercurrents during this conflict. Would you
eat any of this stuff? Find out?
Speaker 1 (01:15):
I'm Joe and I'm dead.
Speaker 2 (01:28):
One thing I wanted to talk about, really briefly, is
that something that was happening during this period of time
was something called the little ice age. You heard about
this dagment?
Speaker 1 (01:36):
Yes, yes, I was, Actually I was thinking about this.
Speaker 2 (01:40):
Yeah, yeah, So there is some speculation that, like, so
this definitely did have an effect because the winters during
this conflict would have been longer than normal and the
summer shorter, And also there were some issues with like
people having ailments like scurvy because of not being able
(02:03):
to get enough fresh fruits and vegetables.
Speaker 1 (02:05):
In fact, they think that Henry the Eighth may have
had scurvy near the end of his life.
Speaker 2 (02:12):
He had screwy because he ate too much fucking meat.
Probably didn't didn't eat vegetables season like them.
Speaker 1 (02:16):
Yeah, it was more that he didn't need enough fruits
and vegetables.
Speaker 2 (02:18):
Yeah, not, he definitely could have had them if you wanted.
But yeah, which actually that's what I wanted to talk
about the thing that I got out of reading about
food and drink and the Elizabeth and Elizabethan era, which
is like just just basically ended just before this was.
First off, people ate more different kinds of foods than
(02:44):
you would think, but also they ate some things that
we would probably think was pretty gross. But the rich
folks ate so much goddamn meat, so much meat. Oh sure,
So story food was obviously like they didn't have refrigeration,
so fresh produce would have been like something most people are,
(03:08):
like subsistence farming. Still at this point you grew most
of your own food and maybe like you'd supplement at
a local market. England also was basically self sufficient for food.
They were not like importing food from other countries for
the most part. But so smaller households would have had
(03:35):
like cooking everything at home, or they also would have
been like communal ovens that they could use. Larger households
had like big metal chests that were air tight, and
then also something called pantries which had air holes for
storing things like cheeses and things like that, but as
(03:55):
far as like what and basically households would have cooked
over a open fire either like with a big pot
on legs. It would be actually directly in the fire
or hanging over it with chains. Almost all houses would
(04:19):
have had a big brass pot for that kind of stuff,
a big iron pan, and then a spit for roasting
over a fire. The main methods of cooking were boiling,
because it's the Brits. Although everybody's boiling this plant, everyone's boiling, roasting,
(04:42):
which is like putting it near the fire, and then frying,
which would be using a pan. If you were wealthy enough,
you could have you could bake, which would be actually
like a big clay or brick oven, which would kind
of resemble like a wood burning pizza oven today, like
a clay pizza oven. Okay, yeah, So what did people eat?
(05:03):
The wealthy they would have actually sat down to eat breakfast,
which might be not that much different from what they
would eat later in the day. It might be something
like porridge, bread, cheese, fruit, and meat. If you were
poor or basically like not rich, you would just have
had like cold leftovers from the night before, or just
(05:25):
like a hunk of bread and butter. The main meals
would have been from like kind of like today, from
eleven to twelve and then from around six to nine,
and then they might have had like, you know, little
snacks of bread cheese washed down with a cup of ale.
(05:50):
We've said before on this show that the idea that
people like only drank beer because they couldn't drink the
water is like kind of a myth, but it is
the case that like water filtration was a challenge in
many places, and they did drink ale. I thought this
is interesting how they like served food. They would have
(06:10):
had like a big wooden plate which had like a
hollowed out center where they'd put the food in, and
then a little like div it in the corner where
they'd put salt. You'd have a bowl for food, a
bowl for waste, and then a large spoon, and then
(06:31):
you would bring your own knife, so you'd always have
a knife on you. But like for cutting food, they
did not use forks in England at this point. But
that's because the food would have been cut up before servient.
Speaker 1 (06:47):
Ok.
Speaker 2 (06:48):
Yeah, so meat was usually like fresh or when it
was like they would slaughter their animals before the winter
and then preserve it via salt, smoking, drying, or pickling.
So there are a lot of salted meats and a
lot of pickled meats, so a lot of like cured
(07:10):
hams and sausages and things like that. But the lower
classes wouldn't very wouldn't eat very much meat at all,
only for like special occasions. So they would eat all
kinds of different meats like actually arguably more different kinds
than we eat today. But again this is the wealthy classes. Beef, veal, pork, lamb, mutton, chicken, duck, goose, pigeon,
(07:34):
and then a lot of a lot of lots of
game meats like rabbit, venison, woodcock, and all kinds of
other other birds like pheasants. You were not, there were
like strict anti poaching laws if you lived near the
and even though Elizabeth in England was Protestant, they still
(07:55):
kept up the practice of eating fish during lent to
support local fish man. If you live near the coast,
seafood was cheap, and there was all kinds of different
one seafoods. If you lived far away then it would
have been like prohibitively expensive. They did have some spices
at this point, so there would be sauces would be
(08:16):
like thickened with bread crumbs, and they might have spices,
like I said, like pepper, cloves, cinnamon, and nutmeg, as
well as even things that you wouldn't expect like ginger
hot peppers which were just being brought over from the
quote unquote New World saffron, garlic, and their most favorite
spice of all for meat, mustard.
Speaker 1 (08:39):
Okay, yeah, that adds up.
Speaker 2 (08:41):
Otherwise they added flavor. Yeah. Otherwise they added flavor or
salt onions, fennel, vinegar, oliva, and then a bunch of
different herbs like sage, parsley, thyme, rosemary, which are all
native to Europe. But then it also put things like
flowers like marry golds, violets, and primroses. They would give
(09:05):
it color and flavor. They would cook, cook meat in ale, almond, milk, wine,
and something called ver juice, which is the sour juice
of crab apples. Oh, and then they would usually thicken
stews with like rice, barley or oats. So let me
(09:27):
give you like a typical meal for the wealthy from
a sixteenth century cookbook. First course pottage, which is like
stew or stewed broth, boiled meat or stewed meat, chickens
and bacon, salted beef, pies, goose pig roasted beef, roasted veal, custard.
That's the first course, Dave, good lord, I got the
(09:50):
meat sweats just reading it. Roast second course, roasted lamb,
roasted capons, roasted connies, which is rabbit, chickens like bacon,
Oh okay, chickens, pea hens, baked venison, tart. They eat
(10:14):
ate so much meat that they had kidney and bladderstones
and urinary infections.
Speaker 1 (10:20):
Oh god, yep, so it's goddamn meat.
Speaker 2 (10:26):
They would have eaten cheese at the end of the meal,
and also things like nuts, sweet dishes like they wouldn't
necessarily get a dessert course. They would just like eat
desserts like during the meal.
Speaker 1 (10:43):
A dessert at this time.
Speaker 2 (10:44):
They wouldn't have been asouri. It was just like part
of the meal. Yeah. They had fruit, They had honey,
They had pastries. They also had tarts which were now
recently being made with refined sugar because they were getting
refined sugar from the American colonies. Sure, and things like that.
Commoners would eat things like meat on special occasions. They
(11:07):
mainly ate things like bread, milk, cheese, and eggs, but
also the bread would have been they would have had
fancier bread, and basically the whiter the bread, the richer
you were. But as we kind of know now, that
darker bread probably was healthier for you. Oh yes, so
some of these diseases were actually like diseases of the wealthy.
Speaker 1 (11:30):
That adds up.
Speaker 2 (11:31):
But I do think that like some of these things
probably contributed to, probably contributed to some of that like
class divide that we discussed as being contributing to the
(11:52):
the divide between the royalists and the parliamentarians. The parliamentarians
were all led by wealthy people, but they were still
probably like kind of these are people who are living
in different worlds, right, yeah, Let me read to you
a recipe for a pottage, okay, and then I'll talk
(12:14):
about drinks real quick. This is from uh from the
sixteen hundreds. To make the best ordinary pottage, you shall
take a rack of mutton cut in two pieces, or
a leg of mutton cut in two pieces. For this meat,
and these joints are the best, although any other joint
(12:35):
or any fresh beef will likewise make good pottage. And
having washed your meat well, put it into a clean
pot with fair water and set it on the fire.
Then take violet leaves and dive sockery, strawberry leaves, spinach,
langde beef which is ox tongue, merry gold flowers, scallions,
(12:57):
and a little parsley and chop them very small together.
Then take half so much oatmeal, well beaten as there
is herbs and mix it with the herbs and chop
all very well together. Then when the pot is ready
to boil, scum it very well. Skim the scum off, right, yeah,
(13:17):
And then put in your herbs and so let it
boil with a quick fire, stirring the meat oft in
the pot till the meat be boiled enough. And then
the herbs and water are mixed together without any separation,
which will be after the consumption of more than a
third part, meaning like reduce it by a third. Then
season them with salt and serve them up with the meat,
(13:39):
either with snippets which are thin pieces of toast or without.
Speaker 1 (13:46):
Sounds delicious, right, sounds like something.
Speaker 2 (13:49):
Yeah, yep, I did not mention vegetables. They did not
really have. Potatoes would have been a very like exotic
delicacy at this point because the potato had not been
introduced until fairly recently. But they would have eaten peas, beans, lentils, spinach,
(14:12):
art chokes, asparagus, carrots, and lettuce. They did have fruits.
They had apples, pears, grapes, plums, apricots, figs, strawberries, raspberries
and mulberries, and if you're rich, you could have oranges,
lemons and things like olives. As far as drink, people did.
(14:33):
People did drink water because they had wells and people
knew where to find water that was healthy. But people
did were often weary of water. And they had beer
made from malted barley. Beer that had hops was the cheapest.
Speaker 1 (14:51):
Because the opposite of now, I know.
Speaker 2 (14:54):
But you could store it for longer. And why is that, well,
they often have a higher alcohol content. And also the
hops aren't anti microbial.
Speaker 1 (15:05):
Ah okay.
Speaker 2 (15:06):
Yeah. Ale was obviously like very light like we've talked about,
but also sometimes they you know, made it stronger. They
did drink wine, although a lot of the wine was
imported from the continent, so it was expensive. So again
it would have been like the upper classes drinking this.
(15:30):
A bottle of wine might cost twelve times as much
as a bottle of ale. They also drank things like
meat and things like that, and they also made a
lot of wine out of things like like raspberries and
other fruits. But of course, you know who didn't like
(15:50):
any of this drinking.
Speaker 1 (15:54):
Charles the first the fucking Puritans. Oh yes, no, no,
they don't like any of that.
Speaker 2 (16:01):
People would even go and get drunk at church. Uh okay, yeah,
which is fine, funny to me. But yeah, but the
persons that I like that either because they would be
dancing and some might show their ankles.
Speaker 1 (16:14):
Yeah yeah, but that that one, it makes more sense
why they wouldn't like it. Yeah.
Speaker 2 (16:19):
Anyway, that's just a little bit of like a slice
of life of like what people were doing. They weren't
just fighting in battles against the royalists. But uh yeah,
that's all I have. But next time we'll talk about
the Second English Civil War.
Speaker 1 (16:38):
Yeah yeah, get more into Oliver Cromwell and the fate
of Charles the First.
Speaker 2 (16:44):
It's not great spoil over right, Well.
Speaker 1 (16:47):
It depends on which side you're on. Yeah yeah, all.
Speaker 2 (16:51):
Right, Well tune in next time. Uh and uh, maybe
maybe make a poppage.
Speaker 1 (16:57):
Yeah, drink some cheap, hoppy beer.
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