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Food and Drink
(1/4)
For food, besides what the Rule specifies
about the pound of bread, the measure of drink and the number
of cooked dishes, this too is to be observed: the bread should
be coarse, that is made with bran. But where there is no wheat
rye bran is permitted. Those who are ill will not be bound
by this rule. Moreover, for guests for whom it is so ordered,
bread of finer quality is served; no less for those who have
been bled (they shall have) a pound of white bread
once during each bleeding.
[Capitula XII, in Waddell, Narrative
and Legislative Texts, p. 409]
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Wine and white bread, honeyed wine and
rich foods cater to the body, not the soul. The body,but not the
soul is fattened by frying pans.(1)
The Cistercians objected to the laxity and gluttony
of other orders and ruled that, in accordance with chapter 61 of
the Rule of
St Benedict, the monks should eat once a day. In summer, however,
a light supper was served to sustain the monks during the longer
days and the extra time spent working. As stipulated in chapter
59 of the Rule of St Benedict only two dishes were to be served
at meals and meat forbidden to all save the sick. The Cistercians
diet largely consisted of coarse bread (a finer quality bread was
given to the ill, the bloodlet and guests), vegetables, herbs and
beans, but on special occasions, such as feast days or anniversaries,
they might be served fish, eggs and other delicacies, known as pittances.
Treats of this kind might be served once a week or more, although
the General Chapter
stipulated that pittances should not be served on three consecutive
days.
The monks drank ale or wine, and whilst the amount
was restricted additional drinks were served during the long hot
summer days, to prevent dehydration. Salt and home-grown spices
were used to flavour and season foods; luxury condiments such as
pepper and cumin were discouraged.
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