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
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