When was elizabethan born

Robert Dudley, Lord Leicester. Archbishops of Canterbury. Religious Settlement. Quiz: Tudor History. Follow on Pinterest. Tudor Web Ring. It is historically true that the episode of the cloak thrown in the puddle for Queen Elizabeth I did indeed happen.

Wanchese was a Native American chief of Roanoke Island and probably a member of the eastern division of the Algonquian tribe. During his time at Roanoke Island he made numerous famous drawings with watercolors of the landscapes and native people. His superb watercolors of native plants, animals and Indian life, give us an insight into what the English found during their explorations.

He led a band of settlers sent out by Sir Walter Raleigh under the authority of the Virginia Company. He returned back to England for much needed supplies and was not able to return in finding the colony empty. He spent the remainder of his life in England and Ireland. Very little is known about the vast majority of the colonists explorers who were not leaders. What little is known is interesting simply because it is a first step toward understanding who the colonists might have been and in trying to guess why they wanted to come to the New World.

Anthony Cage, another colonist, had been sheriff of Huntington in Before leaving home in Exeter, he had been a member of the vestry of his parish church, St. Petrock, which still stands today on the main business street of Exeter.

He held a bachelor of civil law from Oxford. The availability of food during the Elizabethan Era was based on economic and social class standing. Home grown produce was used to feed the majority of the English. The booming wool trade changed the face of agriculture and the land enclosures led to and increase of the number of people living in poverty and the introduction of the Poor Law. Social class played a very important role in Elizabethan England in almost every aspect of life.

Food and drink were no exception to this rule; it varied according to status and wealth. The availability of food to the people of England also depended on the social classes. The food available to the Upper Class differed considerable to the food available to the lower class.

The Upper Class also enjoyed various spices imported from abroad. Presentation of food was also important during the Elizabethan era especially for the nobility. It was important that their feasts and banquets had a great visual effect.

Peacocks were not raised just for the meat of the poultry but also for its feathers. The feathers were used to decorate the foods that were served during the banquets.

Any imported foods were expensive and out of the reach of Lower classes and used primarily by the monarch and nobility classes. Meat was the primary food consumed by the wealthy and privileged class. It was the most popular food and usually sold a large livestock markets. The rich of Elizabethan England ate well.

Meats such as lamb, beef, mutton, pork, goat, bacon, veal, rabbit, and fowl such as peacocks, swans, herons, and goose were served. Chicken were believed to be introduced to England by the Romans. Only Lords and Nobles were allowed to hunt deer, boar, hares and rabbits. They also ate different kinds of freshwater and ocean fish such as herring, salmon, eel, whiting, cod, trout and pike.

Shell fish including crab, oysters, mussels and cockles were also featured in Elizabethan recipes. Meat, fishes and poultry were cooked in varied ways as well. Some of the more common methods were spit, roasting, baking, boiling, smoking, salting and frying. Smoking of the meat was very popular and was intended to preserve the food.

The people during this era mostly preferred cooking that done over an open flame. Meat was cooked on a spit which was sometimes turned by a dog running on a circular treadmill attached to the end of the spit. Other useful cooking utensils for cooking over an open flame were pots, pans, skillets and cauldrons.

Food preparation was made possible with the use of ladles, knives, meat forks, and scissors. Baking was also done in iron boxes laid on the fire or in a brick oven that was set into the side of a fireplace.

The mortar and pestle were essential in grinding nuts and spices for the Elizabethan recipes that was kept in a book by each cook. In the Upper Classes, the kitchens were in large houses or castles some distance from the main house and food was generally served cold. Improved agriculture techniques and inventions gave way to an increase in herbs, vegetables, and fruits such as turnips, parsnips, carrots, onions, leeks, garlic and radishes, apples, pears, plums, cherries and woodland strawberries.

It was common to prepare these by roasting or boiling and serving with bread. Sugar, honey, and marzipan became popular during this era as the Tudors were very fond of desserts. Sugar was imported to England, having been obtained from sugar cane. They enjoyed pastries, tarts, cakes, cream, custard, and crystallized fruit and syrup. On special occasions such as banquets, all kinds of specialties would be made out of sugar and marzipan such as animals, birds, fruits or baskets.

Sometimes wine glasses, dishes would be made out of crisp molded sugar called sugar-plate which would be elaborately decorated.

Food items were generally purchased from small markets and from fairs. In larger cities there were specific markets which sold fish, dairy products, fruits and vegetables.

Food items that came from the ground were only good enough for the lower classes. Food began changing over the course of the Tudor period. More and more foods were being introduced into society as they were discovered in the New World. Chili peppers, including red peppers, cayenne, and paprika were also imported from the New World.

One of the most sought after spices was pepper. The discovery of Chili peppers in the New World was very encouraging to the Elizabethan explorers. Vanilla, pineapples, lima beans, peanuts, tapioca, pumpkins, corn, avocado, pecans, cashews, squash, coffee, maize, chocolate and tea were also introduced during the Elizabethan era. The Early Crusaders had brought back to England the element of eastern cooking with spices such as pepper, cinnamon, mace, ginger, cloves, raisins, saffron and sugar.

These Medieval recipes were passed down to Elizabethan recipes. Spices were welcomed in the preparation of a meal as their distinctive flavors disguised the strong and dominate taste of salt which was used to preserve the meat.

Spices were very expensive and used in these cooking recipes for the Upper Class. It became a matter of both social fashion and prestige and a sign of wealth and high social status. The Oriental Spice Trade was very important and the most profitable in European trade. The drive for profit through new spices as well as the quest for gold and silver was what encouraged the explorations of Sir Francis Drake and Sir Walter Raleigh.

Water was not clean during the Elizabethan Era, and thus people drank ale and wine. The Upper Classes drank both and the Lower Classes just drank ale. Honey was used to make a sweet alcoholic drink called mead which was drunk by all classes.

Wine was imported, although there were a few fruit wines produced in England. Most of the wines were sweet and rather heavy.

They probably had to be strained before they could be drunk, and could still have solid matter floating in them. Ales were brewed with malt and water and were relatively flat, while beer contained hops of a bitter flavor. Bayberries, orris, and long pepper were flavors that could be added to ales and beers for a variety of tastes. It was estimated that a person would consume about a gallon a day of weak low alcohol drinks during the Elizabethan era.

The main parts of the basic diet during Elizabethan times were bread, meat, and fish. Bread was the most important component of the diet. The Upper Classes ate Manchet, a bread loaf made of wheat flour. The Lower Classes ate bread loaves of rye and barley. Dairy products produced during Elizabethan England included milk, cream, butter and cheese. Milk was used as a beverage, and cream, curds, whey, butter and cheese was a by-product of this commodity.

Strawberries and cream was a delightful treat and eggs were abundantly consumed. Several types of cheeses were available during this era. Hard cheeses were made from skimmed milk, and soft cheeses were made from whole milk. Butter was stored in wooden barrels called firkins and was only used by the Upper Class for cooking food as all dairy products were determined inferior foods and only to be eaten by the poor.

Biscuits, invented by the Crusaders were considered a convenience food during the Elizabethan era. Communal ovens were also available in villages for baking pastries and pies with cooked roasted meat which were sold on the street to the villagers during an outing to the Theatre or a fair. How many times a day you ate and what you ate with depended on your social class. Upper classes and nobility would eat three meals a day using glass, delft from Holland and silverware.

China ware was unknown at this time. Lower classes would eat two to three meals a day using wooden or horn dishes and pewter. Everyone used their own knife, and spoons were rarely used as soup and liquids were drunk from a cup. Forks had just been introduced in the late 14th century and were still evolving around the country. The Upper Classes would usually eat breakfast consisting of food and drink between am. Dinner was the midday meal of food and drink served between noon and 2 pm. Supper was a substantial meal of food and drink served between pm along with various forms of entertainment.

The Lower Classes meals were far less elaborate than the Upper Classes and did not include entertainment during supper. This could be supplemented by some dairy products, and vegetables were the main ingredient of their soups. Food for a Tudor soldier would consists of 2 lb. Beer in the Elizabethan era had a very low content of alcohol. The quantity and content of the food eaten by the Upper Class was considerably different form the diet of the Lower Classes. The number of courses and variety of the foods consumed by the Upper Class included expensive spices and ingredients and exotic recipes.

Food varied according to season as there were no methods of freezing foods in Elizabethan England. For economic reasons, animals were slaughtered in the fall of the year as to not have to feed them during the winter. Salt was used to preserve the meats and thus the food always had a salty taste. Elizabeth subsequently only saw her father on special occasions, and was just four years old when the prince that Henry so desperately craved — Edward — was born to his third wife, Jane Seymour.

The princesses were restored to the line of succession once more, after Edward. Seymour renewed his machinations to marry Elizabeth after Parr died in , but was executed for treason before his plans amounted to anything.

More upheaval was to come. In , Edward VI died of tuberculosis.