Medieval cuisine

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Large towns were exceptions and required their surrounding hinterlands to support them with food and fuel. Freshwater fish such as pike , carp , bream , perch , lamprey and trout were common. Things were different for the wealthy. There was a wide variety of fritters , crêpes with sugar, sweet custards and darioles , almond milk and eggs in a pastry shell that could also include fruit and sometimes even bone marrow or fish. Wealthy guests were seated " above the salt ", while others sat "below the salt", where salt cellars were made of pewter, precious metals or other fine materials, often intricately decorated.


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