The staple Irish diet consisted of milk and bread. The potato was not introduced until the 16th century and so was unknown to Irish people until then.

Ovens were not used, except perhaps in the monasteries and foreign towns. 

Meals were The main meal in the late afternoon or evening

Stewards in the guest houses ensured everyone their rations

main meal called praind from the Latin term for dinner lunch called dithat nightime meal with beer a feis.

Fasting on wednesday and friday was customary as in modern Orthodox churches. also 3 Lents

Food was served on a Mias an eating board there were no high tables in Ireland

No forks or A knife was used and food was eaten with the fingers

four cornered wooden cups called ian is a mug

Cooking Equipment

Coire A cauldron used for boiling meat and making stews and broths

Bir/Skewers for barbecuing meat 

Lann flat griddle stone or metal circular Láinéne griddle turner or handle

Leac slab for preparing dough

Losat kneading trough

Oil Irish oil is mentioned in texts? perhaps some form of ghee?

Tarsunn condiment accompaniment

Annlann whatever is eaten with bread

Honey

Salt

Pepper import from Roman times

Drinking horns symbolic of sovereignty

Grains

Oats, wheat, barley2 and 6 row, rye(winter)(*carrowmorebronzeage) emmer

Oats were the most common grain eaten as porridge, particularly for children. 

Also flat oat breads often wafer thin and seved in stacks

Arán/Bread

Flat breads were 

Bánbia

Milk products were of extreme importance, especially in the summer KNown as bánbia literally white foods.

cows milk goats milk

Úachtar Cream

Im Butter

garlic butter?

Bainneclabair a drink made from fermentd milk similar to Lassi

Milsén sweet milk

Yoghurt

Cáis/Cheese 20 types

Pressed cheese, soft cheese cottage cheese, hard cheeses dry cheeses

Groth Curds 

pressed curds probably identical to paneer, the modern Indian staple

fermented like skyr Icelandic

Bláthach Buttermilk

Whey

Eggs

Vegetables

Pulses

Beans dried broad

peas dried garden (daal)

Green beans

Samad Sorrel dock leaves

Leeks

Onions 

Celery

Cabbage Parsnip

Chives

Garlic 

Dandelion (as mustard greens)

Watercress vitamin c, Nettles

Nuts hazelnuts blackberries, plums, apples, 

turnips vc (samain lanterns) prob the staple root crop before the potato shab daig (stew) 

beetroot?

silverweed root

bitter vetch root 

goosefoot (fathen) chenopodium album n india ertebolle Each plant produces tens of thousands of black seeds. These are high in protein, vitamin A, calcium, phosphorus, and potassium related to quinoa

lettuce

Purslane spinach like high omega 3 fatty acids Sea purslane

chicory

seaweed dillisk, carrigeen moss

pignut "fairy potato" a root vegetable like hazelnut or sweet potato

mushrooms

radish

wood sorrel (shamrock)

wild asparagus rare

common Orache 

speedwell

kale

Herbs

 fennel anise flavoure seeds see bread flavoured anise

mint, rosemary, parsley, dill

saffron

thyme

watermint, corn (field)mint

wild garlic

Garlic mustard

bitter vetch form of pea and appetite suppressant in scotland

opium poppy

Comfrey

lambs lettuce 

wild marjoram

common mallow medicine

pineapple weed teas and salads

Feoil Meat

Pork was the favoured meat wild boar fattened on acorns

Mutton lamb 

beef not so common as animals were used for work and milch cows were valuable and protected by Cáin law.

Venison

Sausages

tripe and offal

blood puddings

dressed with honey and salt

Fish and Shellfish

Pickles and Dips 

Vinegar

Alcohol

Cuirm Beer ale malt barley

Wine

Mead

foods we prob had but are not mentioned directly

carrots?orache?saffron?brooklime?asparagus?

Hot drinks medicines

medb and medhwih Saanskrit Madhavi daughter of yayavi

Fruit

Apples wild and domestic plums bilberries strawberries rowanberries elderberries sloes

acorns hips and haws cranberries wild cherry and juniper

black crowberry

Taboo Foods

Crane