Before the invention of the refrigerator, ice was made and preserved in various ways during the Middle Ages to keep food and beverages cool. While the methods were not as efficient as modern refrigeration, they served as practical solutions to preserve perishable items.
Ice Houses: In many regions, ice houses were constructed as early forms of refrigeration. These were large, insulated buildings or underground chambers designed to store ice during colder months. Ice would be harvested from frozen lakes, ponds, or rivers during the winter and then stored in these ice houses. The thick walls and insulation helped keep the ice from melting quickly, allowing it to last well into the warmer months.
Ice Pits: In some areas, ice pits were dug into the ground and lined with insulating materials like straw or sawdust. Ice would be collected from frozen water sources and placed into these pits. The insulation slowed down the melting process, allowing the ice to be used for preservation during the warmer months.
Natural Ice Harvesting: People would sometimes cut blocks of ice from frozen bodies of water like lakes or rivers during the winter. These blocks would be stored in cool, shaded areas with insulation to slow down the melting process.
Ice from Snow and Mountains: In colder regions, snow and ice could be collected from higher altitudes or mountainous areas and then transported down to be used for cooling purposes. Again, insulation and storage methods were used to preserve the ice for as long as possible.
It's important to note that the availability of ice and the ability to use these methods varied depending on the geographical location and climate of the region. The methods were not as widespread or efficient as modern refrigeration, but they were valuable techniques for preserving perishable items and keeping food and drinks cool during the Middle Ages.