Onions, cabbage, beans, and peas were staples, often viewed as "peasant food" by the rich. Occasional Meat:
" made from rye, barley, or even ground acorns in lean times. The Tudor Kitchen: What the Tudors ate & drank
Royal kitchens, like those at Hampton Court Palace , employed over 200 staff across 55 rooms to feed hundreds of people daily. Onions, cabbage, beans, and peas were staples, often
Safe drinking was a major concern, as water was often contaminated. and peas were staples
Meat was cooked on a spit in front of massive open fires, often turned by a "spit boy".