The monastic rule that defined the way of life of the Teutonic Knights provided for two or three meals a day. Twice a day at noon and in the evening you were allowed to eat your fill. Dinner usually consisted of two courses. Meat was eaten three times a week. Fasts were moderate, although there were about 120 days a year. Back then, they were satiated only once a day – it was a midday meal.
The main goal of the order was to fight. The knight of the Order therefore had to eat well in order to have the strength to fulfill this fundamental task of the Congregation. The preserved 15th-century inventories say a lot about Teutonic pantries. Grain was used to make flour, which was used to bake bread, cakes and prepare meals. Barley, buckwheat and oat groats were eaten, while the meats were made of beef, veal, pork and lamb. Hams were also valued, and the monastery pantries had large stocks of sausages. During the fast, huge amounts of herring were consumed in the Teutonic monasteries. Although other sea and freshwater fish were also eaten: cod, eels, pike, sturgeon, and zander. Inventories record large stocks of cheese of several types, salt, wine and honey. Butter, lard and tallow were counted on barrels. Poppy seed was used to make oil.