Medieval cuisine

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Fruit was popular and could be served fresh, dried, or preserved, and was a common ingredient in many cooked dishes. Read on and we'll explore the facts. Arterioscler Thromb Vasc Biol. The finely sifted white flour that modern Europeans are most familiar with was reserved for the bread of the upper classes. Butter and lard , especially after the terrible mortality during the Black Death made them less scarce, were used in considerable quantities in the northern and northwestern regions, especially in the Low Countries. Articles with French-language external links Pages with login required references or sources Featured articles.

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