Diet of Medieval Soldiers: From Herring to Extravagant Feasts

During the Middle Ages, soldiers' diets varied widely depending on the time period, region, and military engagements. One common staple was barrels of herring, which were salted and a regular part of English Army rations during the Hundred Years War. However, their diet was not limited to just herring and grains; they often raided farms for a variety of foods ranging from beef, mutton, poultry, grains, and vegetables.

Varied Diets Depending on Time and Location

The specifics of a soldier's diet could change significantly based on when and where they served. Bread or hard crackers made from wheat or rye, preserved meats, and dried legumes were common provisions. Cheese, fish, and beer or wine were also staples. These ingredients were essential for sustaining soldiers during their campaigns, often in challenging and varying conditions.

Ottoman vs. European Military Diet

Medieval and early modern writers often compared the diets of Ottoman and European soldiers. They noted that the Ottoman soldiers had a more disciplined diet, surviving on dried meat, bread, and water. In contrast, the European soldiers were said to require more luxuries such as barrels of wine and beer, often being regarded as more pampered.

248 Men from Regensburg: A Detailed Study

To better understand the daily menu of a large group of medieval soldiers, let's explore the supplies carried by 248 men from Regensburg in 1431. The list includes a variety of items that were either for consumption or supplementary purposes:

90 head of oxen 900 lbs of cooked meat 900 lbs of lard 1200 pieces of cheese 80 stock-fish (likely for special days when meat was forbidden) 56 lbs of uncut candles (possibly for ceremonial use) Vinegar, olive oil, pepper, saffron, and ginger (all considered luxury items at the time) 2 tuns and 73 “kilderkins” of Austrian wine 138 “kilderkins” of beer

Breaking down the numbers, a tun is roughly 240 US gallons, so two tuns would amount to approximately 1816 liters. A kilderkin is roughly 73 liters. Converting the numbers into liters, the total volume of wine carried would be about 7145 liters. This translates to around 28 liters of Austrian wine and 40 liters of beer per person per month.

Some of these luxury items like olive oil, pepper, saffron, and ginger were quite expensive and imported. The fish is likely for fasting days, while the cheese might serve as a substitute for meat. The cooked meat portion seems rather meager, but these men also brought along 90 live oxen to be slaughtered en route. Considering the size of cattle back then, they might have potentially received 150–200 kilograms of meat/fat per oxen. Even if they received a more modest 100 kilograms per oxen, they would still have around 36 kilograms of fresh meat per soldier.

The horse fodder was enough for six weeks, and if the supply for the soldiers was meant to last them as long, they had a good diet. Soldiers received more than a liter of alcoholic drinks a day, close to a kilogram of meat, and occasionally fish and cheese. The diet seems a little excessive, so it might have been intended for more weeks or written as a critique of European soldiers' extravagant eating habits.

Conclusion

The diet of medieval soldiers was complex and varied, influenced by time period, region, and military needs. While some portrayals suggest a more austere existence, detailed accounts like the 248 men from Regensburg reveal a more substantial and structured diet, reflecting both basic sustenance and the importance of maintaining morale through appropriate nourishment.