Lenting periods are known in all religions to the greatest possible extent. In the Catholic Church, the longest period of fasting has lasted since the 7th century.
In the Catholic Church, the longest period of fasting has lasted 40 days since the seventh century and takes place between Ash Wednesday and Easter.
What and when one may and may not eat during Lent has changed greatly over time. Since early Christian times, meat has been number one on the list of forbidden foods.
Allowed were always vegetables, fruits, soups, cereals, bread and often also wine.
In the monasteries, which were not always a haven of abstinence and morality, monks were whipped in the early Middle Ages if they were disobedient during Lent. If, on the other hand, they were well-behaved and obedient, they were rewarded with sweets.
At first, only simple wafers and flat cakes were known, but later the monks and nuns were allowed to enrich the flour porridge with oil and honey, and finally they were also allowed to use eggs and cheese. Bread was turned into cake by adding fruits, nuts, spices, eggs and sugar to the bread dough.
As time went by, the monks and nuns in the monastery cakes outdid themselves in inventing more and more refined pies, cakes, piaetzchen, tarts, souffles and pastries. There was also no shortage of liqueurs, sweet wines and confectionery.
Still known today are the crêpes developed in the 13th century in the French monastery of Cluny, where the simple wafer dough of milk and eggs was improved with wine, spices and almond milk. The hauc
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