MONASTERY STUDENT FARE
The students' meals are revealed in detail in a report by the monastery's administrator from November 10, 1576. For example, Sunday mornings there was "1. Beef ragout, 2. Soup, 3. Meat, four on the upper table, three on the lower table, … each meat dish 6 pounds, 4. Turnips or cabbage." Of course, weekday meals were simpler. For example, dried cod was served on Fridays. However, nutritious foods like fruits and vegetables were rarely on the menu.