Porringers & Bleeding Bowls

In the past, people from all levels of society took their food in forms unfamiliar today. Everyday nourishment depended heavily on eggs, milk, oats and grains. Ale, sack mead, wine, spices, sultanas and sugar were added for flavor. The gruel, porridge, potage (soup), caudle and other sloppy warm mixtures were partially drunk and partially eaten with a spoon. They were served in 2 handled cups, often with a cover to keep it warm.

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