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1363:
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497:. c. 41) these terms were amended so that any hosteller or inn keeper in a town where there had been no baker for seven years, was permitted to make horse bread for sale as long as the price was reasonable, "according as the price of the graynes of corn that now is." This was confirmed in 1623 by a further act under King James I, "An Acte Concerning Hostlers or Inholders" (
526:
486:. c. 8) specified that hostelers and inn keepers were not permitted to make horse bread for sale, but that it could only be made by certified bakers, and that the weight and price of loaves should be, "Reasonable after the price of Corn in the Market." No punishment was specified for offenders. In 1402, under King Henry IV (
513:
foods. This is partly because modern flour has a higher gluten content than flour produced in medieval Europe, so bread made from less-refined flour is more palatable than it would have been during the Middle Ages.
504:
White breads were generally eaten by the middle class and wealthy, because of the labour involved in refining flour. This is in contrast with modern whole-grain breads, which are typically seen as premium-priced
119:
The rates of labourers wages shall be assessed and proclaimed by the justices of peace, and they shall assess the gains of victuallers. Who shall make horsebread, and the weight and price thereof.
467:, the less-expensive horsebread could sustain the population, and was consumed by the very poor "even in times of plenty". It was associated with poverty, since those who could afford
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217:
124:
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1425:
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482:
The making and selling of horse bread was controlled by law. In 1389 an act of
Parliament, the Statute of Victuallers and Hostellers (
843:
691:
Davis, James (22 November 2005). "Baking for the common good: a reassessment of the assize of bread in
Medieval England".
1444:
1137:
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471:, which was the most labour-intensive, and therefore expensive bread, considered horse bread and other breads like
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448:, being more compact and easier to digest than bulkier feed like hay. Horsebread was given to
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501:. c. 21) where justices of the peace were given authority to set the fine as they saw fit.
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to help them recover, and special horsebread recipes were developed for
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510:
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490:. c. 25) the fine was set at three times the value of the bread sold.
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As the name suggests, it was primarily used as a feed supplement for
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542:– another European bread that was originally considered undesirable
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665:"For Centuries, English Bakers' Biggest Customers Were Horses"
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548:– as a staple food of the poor in early modern northern Italy
816:
For
Centuries, English Bakers’ Biggest Customers Were Horses
582:
Ceremony and
Civility: Civic Culture in Late Medieval London
626:
Rubel, William (2006). "English Horse-bread, 1590–1800".
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Statutes of the Realm Vol 4 part 2 (1586-1625) p. 476.
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429:along with other non-wheat cereal grains such as
441:. It was one of the cheapest breads available.
748:Statutes of the Realm Vol 2 (1377-1509) p. 160.
737:Statutes of the Realm Vol 2 (1377-1509) p. 83.
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410:was a type of bread produced and consumed in
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759:Statutes of the Realm Vol 3 (1509-47) p. 856
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322:An Act concerning Hostlers and Inn-holders.
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89:Statute of Victuallers and Hostellers 1389
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212:An Act concerning baking of Horse-bread.
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479:unfit for their position in society.
400:Text of statute as originally enacted
278:Text of statute as originally enacted
7:
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386:Repeal of Obsolete Statutes Act 1856
161:Repeal of Obsolete Statutes Act 1856
25:
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707:10.1111/j.1468-0289.2004.00285.x
663:Lin-Sommer, Sam (22 July 2022).
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493:In 1540 under King Henry VIII (
46:
1:
1398:. You can help Knowledge by
694:The Economic History Review
456:as part of their training.
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1377:
285:United Kingdom legislation
175:United Kingdom legislation
82:United Kingdom legislation
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1113:Chorleywood bread process
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789:Sutton Publishing Limited
302:
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192:
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341:Territorial extent
642:10.1525/gfc.2006.6.3.40
587:Oxford University Press
1394:-related article is a
310:Parliament of England
200:Parliament of England
107:Parliament of England
787:. Glouchestershire:
785:The Tudor Housewife
292:Horsebread Act 1623
264:Horsebread Act 1623
182:Horsebread Act 1540
34:
18:Horsebread Act 1623
1445:Whole wheat breads
969:Calcium propanoate
130:13 Ric. 2. Stat. 1
1407:
1406:
1375:
1374:
1291:Brand name breads
1128:Maillard reaction
974:Dough conditioner
798:978-0-7735-2233-6
596:978-0-19-049039-3
577:Hanawalt, Barbara
557:Whole wheat bread
405:
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375:Other legislation
346:England and Wales
298:Act of Parliament
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253:Other legislation
188:Act of Parliament
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150:Other legislation
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16:(Redirected from
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1336:Sourdough breads
1326:Pakistani breads
1270:History of bread
1255:Baker percentage
1153:Sponge and dough
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818:. Atlas Obscura.
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459:During times of
393:Status: Repealed
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810:External links
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791:. p. 11.
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477:barley breads
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27:Type of bread
19:
1400:expanding it
1389:
1366:
1351:Toast dishes
1346:Swiss breads
1341:Sweet breads
1331:Quick breads
1296:Bread dishes
1209:French toast
1194:Bread pakora
1184:Bread crumbs
784:
775:
764:
753:
742:
731:
698:
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686:
674:. Retrieved
668:
658:
636:(3): 40–51.
633:
629:Gastronomica
627:
608:Google Books
606:– via
600:. Retrieved
581:
571:
507:health foods
503:
492:
481:
458:
443:
407:
406:
370:21 July 1856
358:Royal assent
240:24 July 1540
236:Royal assent
145:21 July 1856
1460:Bread stubs
1301:Bread rolls
1250:Breadmaking
1148:Pre-slicing
1143:Pre-ferment
1065:Stand mixer
1050:Farinograph
952:Ingredients
934:Whole wheat
929:White bread
899:Salt-rising
869:Brown bread
781:Sim, Alison
540:Brown bread
532:Food portal
469:white bread
454:race horses
450:work horses
381:Repealed by
362:29 May 1624
259:Repealed by
248:29 May 1624
156:Repealed by
1439:Categories
1224:Sandwiches
1189:Bread bowl
1091:techniques
924:Unleavened
909:Soda bread
884:Multigrain
563:References
423:split peas
408:Horsebread
318:Long title
208:Long title
115:Long title
32:Horsebread
1123:Leavening
1098:Autolysis
1040:Bread pan
1023:Equipment
914:Sourdough
894:Rye bread
879:Flatbread
723:154643188
715:0013-0117
650:1529-3262
499:21 Jas. 1
495:32 Hen. 8
484:13 Ric. 2
333:21 Jas. 1
223:32 Hen. 8
51:Medieval
1368:Category
1219:Stuffing
1204:Croutons
1158:Steaming
1138:Proofing
1118:Kneading
919:Sprouted
783:(1996).
676:3 August
602:3 August
518:See also
488:4 Hen. 4
412:medieval
367:Repealed
328:Citation
245:Repealed
218:Citation
142:Repealed
125:Citation
1075:Toaster
546:Polenta
511:gourmet
419:legumes
335:. c. 21
225:. c. 41
63:Legumes
1455:Acorns
1245:Bakery
1103:Baking
1070:Warmer
795:
721:
713:
648:
593:
465:famine
446:horses
439:acorns
437:, and
425:, and
415:Europe
132:. c. 8
67:grains
53:Europe
1392:bread
1390:This
1238:Other
1229:Toast
1214:Rusks
1014:Water
1009:Sugar
989:Flour
889:Quick
861:Types
853:Bread
719:S2CID
461:siege
352:Dates
230:Dates
137:Dates
75:roots
42:Bread
1396:stub
1311:Buns
1177:Uses
1108:Biga
1060:Peel
1055:Lame
1030:Oven
1004:Salt
999:Milk
979:Eggs
964:Barm
793:ISBN
711:ISSN
678:2022
646:ISSN
604:2022
591:ISBN
431:oats
427:bran
71:nuts
38:Type
984:Fat
874:Bun
703:doi
638:doi
509:or
475:or
473:rye
463:or
435:rye
1441::
717:.
709:.
699:57
697:.
667:.
644:.
632:.
616:^
585:.
433:,
73:,
69:,
65:,
1427:e
1420:t
1413:v
1402:.
845:e
838:t
831:v
801:.
725:.
705::
680:.
652:.
640::
634:6
610:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.