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The history of meal times (and number of meals consumed) makes for fascinating study.These differ greatly from culture to culture and through time.The Regularis Concordia mentions the prandium ad sextam at noon, and a cena between Vespers and Compline allowed daily from Easter until Whitsun.
There may have been others whose meals were similarly limited from lack of resources, but we do not hear of them." ---A Handbook of Anglo-Saxon Food: Processing and Consumption, Ann Hagen [Anglo Saxon Books:1992] (p.
These meals consisted of breakfast at a very early hour to allow for dinner at about 9 a.m., or not later than 10.00 a.m., and supper probably before it got dark, perhas at 3.00 p.m. The times and number of meals were originally derived from the hours of devotions of the Church.
Monks ate the main meal of their day after the celebration of nones, which was nine hours after daybreak.
A single meal ad noman between Nones and Vespers was the rule for the winter period from September 14 to Lent; in Lent and on Quarter Tense days the one meal was ad vesperam (after Vespers).
So it appears there was a main, midday meal, though this might be put back to mid-afternoon, or later, for which the term was ge-reordung or non-mete.
The time was only specified as a 'convenyent hower', although to break one's fast after devotions was the generally recommended procedure.