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
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The burgher’s menu
-rye bread
-groats
-cabbage
-pea
-cauliflower
-leek
-salty meat
-fish
-beer
-honey
- Hungarian wine
-gingerbread
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The nobleman’s menu
-fruits; lemons, oranges, raisins
-game
-roast duck
-roast chicken
-other baked animals
-gingerbread
-fish
-beer
-fault
-honey
-vegetables (Italian)
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Burgher’s MENU
Drinks:
-Grape Of berries
-Beer
-Hungarian wine
-Honey
Soups:
-Split pea soup
-Cauliflower soup
-Cabbage soup
-Fish soup
-Barley soup
- Leek Soup
-Potato soup
-Milk soup
Main dish:
-Barley + Fish
-Peas + Cabbage
-Salted meat with a slice of bread
-Potatoes with pork scratchings of bacon
-Soup from fermented rye flour in bread
-Polish dish of sauerkraut, sausage and mushrooms on a leaf of cabbage
-Meat in lard
-Fish with buckwheat and cabbage salad
-Blood sausage
Appetizers:
- Bread with lard and onion
- Black pudding
- Gingerbread