Can you give me an example of one of Henry VIII's banquets?

Question

I need an example of what Henry VIII would eat at his banquet. It does have to be quite exact as well.

thanks

x

Answer 1

on the table there would be a whole roast pig with an apple in it's mouth,whole roast chickens,roast beef,lots of fruit in gold bowls,washed down with lots of red wine & meed drunk from gold goblets.

Answer 2

Plenty of meat all kinds done on spits and plenty of fruit and ale.

Answer 3

Mostly Meat as we had no spuds then, only peas,Mead,wine, women and a lot of frightened guest in case he threw a wobbler

Answer 4

hi henry eat pies,cakes,some tescos framais frais ,a lamb,and 23 boiled eggs.a case of stella ,some corn rings.ham,another lamb.and some jelly. xxxxxxxxx

a chip of the old block means

like the parent!

;O)

Answer 5

It's all here, taken from historical evidence. They ate eels, venison, bread, allsorts as well as marzipan (which was called marchpane then, and sometimes covered in gold leaf - eek!). Go here: http://www.offtolondon.com/spotlight-HCB...  it's in a lot of detail from one of Cardinal Wolsey's accounts. Oh and at Hampton Court Palace they downed 600 barrels of alcohol a year!!

As for a chip off the old block: "The first form of the expression was chip of the same block, meaning that a person or thing was made of the same stuff as somebody or something else, so from the same source or parentage. An early example is in a sermon by Dr Robert Sanderson (at one time Bishop of Lincoln), dated 1637: “Am not I a child of the same Adam ... a chip of the same block, with him?”.

Later that century, another form is recorded a chip of the old block, which meant that somebody was the spitting image of his father, or continued some family characteristic. At some point, probably late in the nineteenth century, this was modified to a chip off the old block, which does nothing to change the sense, but is the way it’s now usually written or said."

So there you go. :)

Answer 6

"two courses should be served at the table of "the King's Majesty and the Queen's Grace" for dinner. For a first remove, they had a choice of 15 dishes including soup, beef, venison, red deer, mutton, swan (alternating with goose or stork), capon, coney and carp. The remove was completed with a custard or fritters. A second remove of nine dishes followed. These were typically composed of jelly, spiced wine and almond cream, followed by a selection from practically every bird in the sky - pheasants, herons, bitterns, shovelards, partridges, quails, c***s, plovers, gulls, pigeons, larks, pullets, and chickens. To this was added lamb, kid, rabbit, venison, and tarts. Supper was a variation on dinner, with the addition of a blancmange pudding, butter, eggs and perhaps quinces or pippins in autumn and winter."

The associations are with carpentry, and the block is definitely made of wood.

"The first form of the expression was chip of the same block, meaning that a person or thing was made of the same stuff as somebody or something else, so from the same source or parentage. An early example is in a sermon by Dr Robert Sanderson (at one time Bishop of Lincoln), dated 1637: “Am not I a child of the same Adam ... a chip of the same block, with him?”.

Later that century, another form is recorded a chip of the old block, which meant that somebody was the spitting image of his father, or continued some family characteristic. At some point, probably late in the nineteenth century, this was modified to a chip off the old block, which does nothing to change the sense, but is the way it’s now usually written or said."

Answer 7

egg and chips a few lagers and a spliff

Answer 8

You have already got a couple of really good answers so I won't list the whole meal.  Instead I will just tell you a couple of interesting facts about Tudor cookery.  Back then meals were not served in courses like today.  They did not start with an appetiser and end with a desert.  They would happily have cake and turnip in the same bowl.  In fact, in those days the taste was to have sweet sauce on meat (like pork with apple sauce these days) and because of this beef was often served with custard!  Custard was a sauce for meat in Tudor times.

Another interesting fact is that pork pies were a popular Tudor dish but the pastry was just put on to keep the meat moist and unburnt - when the pie was cooked the pasty crust was taken off before it was served.

A final fact for you was that food was almost always served cold or warm but never hot because it was believed that hot food created an imbalance in the blood making someone sanguine, angry and passionate.