Bland diet

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Medieval cuisine
Even if this limited the combinations of food they could prepare, there was still ample room for artistic variation by the chef. Wine, verjuice the juice of unripe grapes or fruits vinegar and the juices of various fruits, especially those with tart flavors, were almost universal and a hallmark of late medieval cooking. Each monk would be regularly sent either to the misericord or to the refectory. Beer was just an acceptable alternative and was assigned various negative qualities. In times of grain shortages or outright famine, grains could be supplemented with cheaper and less desirable substitutes like chestnuts , dried legumes , acorns , ferns , and a wide variety of more or less nutritious vegetable matter. Cookbooks , or more specifically, recipe collections, compiled in the Middle Ages are among the most important historical sources for medieval cuisine.

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