Polish Weekly A.D.1650
Meals in the seventeenth century
The menu of a peasant and burgher did not differ significantly from the menu of a nobleman in which
there were quite a lot of luxury items. Their acquisition was associated with high financial costs. In addition, a nobleman ate a lot of meat dishes (from hunting) often with a lot of wine. The menu nobleman
was richer and more varied.
The peasant’s menu
-rye bread
-honey
-eggs
-milk
-beer
-groats
-potatoes
-peas
-cabbage
-fish
The burgher’s menu
-rye bread
-groats
-cabbage
-pea
-cauliflower
-leek
-salty meat
-fish
-beer
-honey
- Hungarian wine
-gingerbread
The nobleman’s menu
-fruits; lemons, oranges, raisins
-game
-roast duck
-roast chicken
-other baked animals
-gingerbread
-fish
-beer
-fault
-honey
-vegetables (Italian)