The Yeoman’s Food (1580-1660) by Stuart Peachey. Published by Stuart Press as part of the Early Seventeenth Century Food Series. 1st edition published 2000 Copyright Historical Management Associates Ltd. 2000. ISBN 1 85804 157 0
24 page A5 paperback booklet. The following is extracted from the Introduction:
“The yeoman had two main sources for his food. Firstly, from the produce of his own farm, secondly from other British farmers or producers and this could be supplemented from imports. It can be assumed that much of his food came from his own farm though it is difficult to prove and to quantify what came from this source. Many probates give a good indication of the crops and livestock kept on the farm but extrapolating from this to what was actually placed on the table is unreliable.
The booklet concludes that the diet of yeomans’ households per person was an average of 20 ounces of protein and 16 ounces of bread a day plus oatmeal and quantities of beer. The protein was very varied including oily and white sea fish, beef, pork and mutton, eggs and a variety of cheese. It was supplemented with fruits and vegetables throughout the year especially, apples, turnips, carrots, onions, peas and greens. It was low on refined sugar, dried fruit and spices, except possibly at Christmas.
Note this is not a recipe book. Much of the book is based on household accounts and probate records.
The covers have suffered some minor scuffing but all internal content is clean and unmarked.