Lent and Religious Fasting—When Meat Was Forbidden
Lent in medieval times was not just a period of religious reflection—it dramatically reshaped the diets of those living in castles. During this 40-day period leading up to Easter, the Church imposed strict dietary restrictions, forbidding the consumption of meat, dairy, and even eggs. The rationale behind these prohibitions was rooted in spiritual discipline, reinforcing the idea of abstinence and self-denial as a means of devotion. Meat, considered a luxury, was entirely off-limits, including beef, pork, lamb, and game meats. The rule extended beyond flesh itself; animal fats, often used in cooking, were also banned, forcing castle kitchens to find alternative ingredients.
Dairy products, such as milk, cheese, and butter, were also prohibited, making food preparation even more challenging. Eggs, another staple of medieval diets, were not allowed, leading to traditions like Shrove Tuesday, when households used up their remaining eggs and dairy by making pancakes before the fast began. While fish was permitted as a substitute for meat, availability varied depending on location and wealth. Castle kitchens adapted by incorporating preserved fish, almonds for making a dairy-like “milk,” and an increased use of vegetables and grains to maintain sustenance. These dietary shifts were not limited to Lent alone—fasting rules applied throughout the year, creating a cyclical rhythm of feast and famine that defined medieval eating habits.
The Church Calendar’s Influence on Castle Kitchens
The medieval church calendar dictated not just when people worshipped but also what they ate. In castle kitchens, this meant a constant shift between feasting and fasting, with cooks adapting menus to align with religious mandates. Throughout the year, periods of restriction—such as Lent and Advent—required castle inhabitants to abstain from meat, dairy, and animal fats. Instead, they turned to fish, almond milk, and creative plant-based substitutes to maintain variety in their diets.
Lent, the most significant fasting period, lasted 40 days before Easter, banning all animal products. Advent, beginning on November 11th, imposed fasting on specific days, often limiting meals to one per day. Ember Days, occurring quarterly, added further dietary restrictions, reinforcing the Church’s influence over daily life. Even birds like puffins were reclassified as “fish” to accommodate fasting rules.
This strict regulation of food created a rhythm in castle dining—periods of scarcity were followed by indulgence. Grand feasts celebrated Christmas and Easter, marking the end of fasting with extravagant dishes. Castle cooks became masters of adaptation, ensuring that even in times of restriction, noble households dined in comfort, using spices, herbs, and creative cooking techniques to make meals both flavorful and compliant with religious doctrine.
Substitutes for Meat—Fish, Eggs, and Almond Milk
When medieval castle dwellers faced religious fasting periods, they had to find creative ways to sustain themselves without meat. The Church imposed strict dietary rules, particularly during Lent, Advent, and other holy observances, meaning that cooks had to rely on alternative protein sources to maintain nutrition. Among the most common substitutes were fish, eggs, and almond milk, each playing a crucial role in ensuring a balanced diet while adhering to religious restrictions.
Fish was the primary alternative to meat, largely because it was explicitly permitted by the Church. Freshwater species such as pike, trout, and carp were commonly consumed, especially by those living near rivers or castles with fishponds. Coastal regions had access to a greater variety, including shellfish like oysters and mussels. Preserved fish, such as salted herring and stockfish (dried cod), provided a reliable protein source during long fasting periods when fresh fish was unavailable. Some noble households even maintained dedicated fishponds to ensure a steady supply throughout the year.
Eggs were another essential protein source, though their acceptability during fasting varied depending on local religious interpretations. Chickens kept within castle grounds provided a steady supply, and eggs were prepared in numerous ways—boiled, fried, or incorporated into pastries and stews. While dairy products were often restricted, eggs were sometimes allowed, making them a valuable resource for medieval cooks.
Perhaps the most ingenious substitute was almond milk, a staple in medieval fasting cuisine. Since animal milk was prohibited, cooks made this plant-based alternative by grinding almonds with water and straining the mixture. It was used in sauces, soups, and even desserts, providing a creamy texture similar to dairy. Almond milk was also prized for its long shelf life, as it could be stored in the form of almond paste and reconstituted when needed. It was often sweetened with honey or spiced for added flavor, demonstrating the resourcefulness of medieval cooks in adapting to dietary restrictions.
Beyond these primary substitutes, castle kitchens also relied on legumes, nuts, and grains to provide sustenance. Beans and peas were rich in protein, while mushrooms and root vegetables added substance to meals. These fasting-friendly ingredients highlight the ingenuity of medieval cooks, who managed to create satisfying and nutritious meals despite strict dietary limitations.
Advent Restrictions—Preparing for Holy Days Through Diet
For medieval castle dwellers, Advent was not just a season of anticipation—it was a test of discipline and devotion. Beginning on November 11th (St. Martin’s Day) and lasting roughly 40 days, Advent mirrored Lent in its strict dietary restrictions. The Church mandated fasting on Wednesdays, Fridays, and Saturdays, limiting meals to just one per day on these days. This meal had to exclude meat, dairy, eggs, wine, fat, ale, and beer, forcing castle kitchens to adapt their menus drastically (Newcastle Castle).
To compensate for the absence of animal products, cooks relied on substitutes like almond milk, which became a staple in medieval fasting cuisine. Fish and seafood replaced meat, with creative recipes designed to mimic familiar dishes. The nobility, accustomed to lavish meals, found ways to make these restrictions more bearable, while the lower classes had fewer options ([Perplexity facts]).
Beyond food, Advent imposed strict moral conduct. Activities such as gambling, marriage, sexual relations, and unnecessary travel were prohibited, reinforcing the season’s solemn nature. This period of restraint made the eventual Christmas feasting—with its abundance of meats, dairy, and ale—all the more celebratory. The stark contrast between fasting and feasting defined the rhythm of medieval life, shaping both religious observance and culinary traditions ([Claude facts]).
Why Dairy and Animal Fats Were Often Off the Menu
In medieval castles, the absence of dairy and animal fats from the menu was not simply a matter of preference—it was dictated by religious doctrine. The Church played an immense role in shaping dietary habits, particularly during fasting periods like Lent and Advent. These periods of religious observance, which lasted for weeks at a time, required strict abstinence from animal-derived products, including butter, cheese, milk, and lard. The reasoning? These foods were considered indulgent and unsuitable for a time of penance and reflection.
To comply with these restrictions, medieval cooks had to get creative. Almond milk became the go-to substitute for dairy, especially among the wealthy who could afford imported almonds. It provided a creamy texture for soups and sauces without violating religious mandates. Meanwhile, olive oil and other plant-based fats were used in place of butter and lard, though in Northern Europe—where butter was the preferred fat—this posed a greater challenge.
Despite these strict rules, loopholes existed. Some monasteries and noble households found ways around fasting restrictions, often by consuming food in designated areas where the rules were more relaxed. Additionally, certain processed foods were sometimes classified as non-meat, allowing them to be eaten even when animal products were banned. These dietary rhythms—alternating between feasting and fasting—shaped medieval life and reinforced the power of the Church over daily existence.
How Creative Cooks Used Spices and Herbs During Fasting Seasons
Medieval cooks faced a unique challenge during fasting seasons like Lent and Advent: how to make meals flavorful and satisfying while adhering to strict religious dietary rules. With meat, dairy, and animal fats off the table, the kitchen became a laboratory for culinary innovation. The key? Spices and herbs. These ingredients not only enhanced the taste of otherwise bland dishes but also played a role in medieval medical beliefs, balancing the body’s humors and aiding digestion.
Wealthy households had access to a wide range of imported spices, including black pepper, cinnamon, cloves, nutmeg, and saffron. These were not just for taste—saffron, for example, gave food a rich golden hue, making simple meals appear more luxurious. “Powder Fort” (a strong spice blend) and “Powder Douce” (a sweeter mix) were commonly used to season fasting dishes, compensating for the missing richness of meat. Meanwhile, castle gardens provided fresh herbs like parsley, sage, thyme, mint, and rosemary, which added depth to vegetable and fish-based meals.
Cooks also experimented with acidic ingredients like verjuice (a juice made from unripe grapes), vinegar, and wine, which created complex flavor profiles. Almond milk, a popular dairy substitute, was often infused with spices to mimic the creaminess of traditional sauces. Green herb sauces, made with parsley and mint, brightened up fish dishes, while mustard-based condiments added a punchy kick.
Beyond taste, spices and herbs served practical purposes. They masked the strong odors of preserved or slightly spoiled fish, a common problem during extended fasting periods. Some, like cloves and ginger, were believed to aid digestion—essential when meals were heavy on bread, legumes, and preserved foods. In the grand halls of medieval castles, where fasting was as much about discipline as it was about devotion, these creative culinary techniques ensured that meals remained both nourishing and enjoyable.
Feast Days vs. Fast Days—The Rhythmic Balance of Medieval Eating
Medieval eating habits followed a structured rhythm dictated by the Church calendar, creating a balance between indulgence and restraint. Feast days were moments of abundance, marked by lavish meals featuring roasted meats, rich sauces, and exotic spices, particularly among the nobility. These occasions, often tied to religious celebrations, royal events, or significant agricultural milestones, allowed castle inhabitants to showcase wealth and status. On the other hand, fast days imposed strict dietary restrictions, typically forbidding meat, dairy, and animal fats. These periods of abstinence, such as Lent and Advent, reflected religious devotion and encouraged spiritual discipline.
The interplay between feast and fast was particularly evident during the Christmas season. Advent, beginning on November 11th, required fasting on Wednesdays, Fridays, and Saturdays, with meals limited to one per day and prohibitions on meat, dairy, wine, and ale. This period of restraint heightened the anticipation for Christmastide, the 12-day festival starting December 25th, when food abundance returned. Royal feasts during this time were extravagant, as seen in King John’s 1213 Christmas feast, which included 24 barrels of wine, 200 pigs, and 10,000 salted eels. Such events were not just about indulgence but also served political purposes, reinforcing alliances and demonstrating power.
This cyclical structure of fasting and feasting was essential in medieval society, aligning food consumption with religious doctrine while ensuring sustainable food management throughout the year. By regulating indulgence and scarcity, medieval castles maintained both spiritual discipline and practical sustenance in times of limited resources.
