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Horsebread

Horsebread was a type of bread produced and consumed in medieval Europe. At the time, it was considered to be of low quality, made from a seasonal mix of legumes, such as dry split peas, and bran along with other non-wheat cereal grains such as oats and rye, and acorns. It was one of the cheapest breads available.

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Overview

MedievalEuropeLegumesSplit peasBran
24 related topics

Key facts & relationships

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Main ingredients
Legumes, grains, nuts, roots
Place of origin
Medieval Europe
Type
Bread

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Overview

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Map overview Semantic statistics

Horsebread

Nodes26
Edges25
Triples6
Avg. degree1.92
Density0.076923
Components1

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Horsebread

Top relations

Main ingredients · 1
Horsebread → Legumes, grains, nuts, roots
Place of origin · 1
Horsebread → Medieval Europe
Type · 1
Horsebread → Bread

Important terminology Word statistics

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Important terminology

bread breads act europe medieval made could horse king horses considered modern rye legumes produced consumed like given times white

Entity relationships Subject–Predicate–Object triples

SubjectPredicateObjectConfidenceSrc
HorsebreadMain ingredientsLegumes, grains, nuts, roots1.00infobox
HorsebreadPlace of originMedieval Europe1.00infobox
HorsebreadTypeBread1.00infobox
oatsinstance ofand bran along with other non-wheat cereal grains0.80text
ryeinstance ofand bran along with other non-wheat cereal grains0.80text
and acornsinstance ofand bran along with other non-wheat cereal grains0.80text

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