In the Middle Ages, the diet of nuns varied significantly depending on their order, location, and the resources available to them. Generally, their meals consisted of simple, wholesome ingredients that adhered to the religious guidelines of the time.
Nuns typically ate a vegetarian diet, as many monastic rules prohibited meat consumption. Their meals often included grains, such as bread and oatmeal, along with legumes like beans and peas. They also cultivated vegetables in their monastery gardens, which could include cabbage, onions, leeks, and root vegetables.
In some regions, fish was consumed, particularly on days when meat was forbidden, which was quite frequent in the Catholic liturgical calendar. Dairy products, like cheese and butter, were also a staple, but again, this depended on the specific monastic rules and the season.
Fasting was an integral part of monastic life, so nuns often endured periods of limited food intake. Meals were usually simple, unadorned, and served with modest portions. Despite their restrictions, nuns occasionally enjoyed more substantial feasts during significant religious celebrations or when guests were welcomed into the convent.
In conclusion, the diet of nuns in the Middle Ages was predominantly plant-based, consisting of grains, vegetables, legumes, and occasional dairy or fish, all shaped by strict monastic regulations and the customs of the time.