Claude of Lorraine, duke of Aumale

At the table

Daily Bread, Porridge, and Soup

Ordinary Lorrainers typically ate one to two pounds of bread daily, often supplementing it with soup, porridge made from grain cooked in lard, and cheese. Vegetables like legumes were dietary staples, while meat was primarily consumed as boiled soup meat.

What people wore

Keeping garments clean while working

When performing dirty work, peasant women tucked their long cotes into the waistbands of their aprons to keep the hems clean.

Getting around

Travel by foot and pack animal

Ordinary people typically traveled by foot, often moving in groups or convoys for safety, while merchants and those with cargo frequently relied on pack animals like mules and horses.

What it cost

Cost of shoes

The cost of shoemaking, specifically a pair of shoes, ranged from 0.6 to 1.34 sols tournois during the 16th century.

Music

Musicians and their earnings

Court musicians known as tabourins often played the flute and drum simultaneously, using one hand for each instrument. The Duke's favorite rebec player, Guillaume Baudet, earned enough to purchase a house in Nancy in 1514.

Daily life

Typical Lorraine Home Layout and Facilities

Lorraine homes of this period typically featured a central hallway, a windowless kitchen with a floor-level fire, and a single heated bedroom for the family. Livestock were often sheltered within the same building, and the attic served as a hayloft.