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A trencher (from Old French trancher 'to cut') is a type of tableware, commonly used in medieval cuisine. A trencher was originally a flat round of (usually stale) bread used as a plate, upon which the food could be placed to eat. [1] At the end of the meal, the trencher could be eaten with sauce, but could also be given as alms to the poor.
A trencher (from Old French tranchier 'to cut') was commonly used in medieval cuisine. A trencher was originally a flat round of (usually stale) bread used as a plate, upon which the food could be placed to eat. [11] At the end of the meal, the trencher could be eaten with sauce, but could also be given as alms to the poor.
In the standard table setting of the day the trencher, a piece of stale bread roughly 6 inches by 4 inches (15 cm by 10 cm), was served as an absorbent plate. When food was scarce, an all-too-common occurrence in medieval Europe, the trencher when served would typically be eaten with or after a meal.
The importance of bread as a daily staple meant that bakers played a crucial role in any medieval community. Bread consumption was high in most of Western Europe by the 14th century. Estimates of bread consumption from different regions are fairly similar: around 1 to 1.5 kilograms (2.2 to 3.3 lb) of bread per person per day.
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An open sandwich is a slice of fresh bread or, e.g. in Germany, a bread roll half, with different spreads, [11] butter, liver pâté, cheese spreads, cold cuts such as roast beef, turkey, ham, bacon, salami, beef tongue, mortadella, head cheese or sausages like beerwurst or kabanos, fish such as smoked salmon, gravadlax, herring, eel and prawns ...
The four banal (English: common oven) was a feudal institution in medieval France. The feudal lord (French: seigneur) often had, among other banal rights, the duty to provide and the privilege to own all large ovens within his fief, each operated by an oven master or fournier. In exchange, personal ovens were generally outlawed and commoners ...
2 tablespoons instant or active dry yeast. 3 cups warm water (110° to 115°F) 2 tablespoons sugar. 2 teaspoons salt. 6-1/2 to 7-1/2 cups bread flour
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