The more than 500 servants of the Catholic Monarchs (nine just to give the monarch something to drink)

The reign of the Catholic Monarchs is filled with great achievements, and it's easy to find information about the many commendable exploits that occurred during their time. But as you might expect, between feats there were also quiet, everyday periods about which, however, it can be somewhat more difficult to find details. We know with certainty how Isabella and Ferdinand carried out the most brilliant events of those years, but perhaps we've never wondered what an ordinary day in their palace routine would be like.

The Kings Catholics They were at the center of a complex network of offices, offices, and institutions that made up the royal court and household. While these concepts are often used synonymously, they actually referred to different, though strongly interconnected, environments. The royal household was, in reality, the sum of several "houses" (that of the king, that of the queen, that of the prince, that of the infants, etc.) and included those who provided services in the private sphere of the members of the royal family, that is, those who attended to their domestic needs (pages, cooks, servants, grooms, contines, guards, etc.).

The court, on the other hand, had a more institutional character and included those who provided services related to the government or administration (counselors, ambassadors, scribes, procurators, lawyers, etc.). The distinction was not always simple, as there were often offices whose functions and responsibilities covered both areas, or people who held responsibilities in both spheres at the same time. One can imagine that the costs derived from this complex organization were certainly not low; on the contrary, the large number of servants generated impressive expenses in the form of salaries. Court servants were paid for their services in cash or in kind through the provision of food, clothing, and other goods, in addition to receiving lodging. These payments were called rations and were subject to meticulous accounting by the royal accountants to prevent embezzlement. Thanks to the preservation of these accounting documents, we can learn in great detail about the different offices of the court of the Catholic Monarchs, the number and distribution of the servants that comprised it, and their costs.

Since Ferdinand and Isabella had separate and independent services, the expenditure of one and the other can be compared, with the cost of the King's Household being around 10 million maravedis a year, while that of the Queen, which came to include more than 500 people , amounted to no less than 25 million.

Transfers and travel

The first thing to note about the royal court of Ferdinand and Isabella is that it did not exist as such, or rather, it did not have a specific location. During the Middle Ages, it was not common for the kings of Castile to have a fixed residence; instead , they frequently moved throughout the kingdom according to the needs of each moment.

At a time when nothing remotely resembled an effective and coherent public administration existed, the sovereign's presence was necessary to decide and resolve many matters of state, and being close to the places where the most serious issues arose was the best way to resolve them. Wars or revolts of subjects; negotiations with towns and nobles; the planning of infrastructure or major public works; and many other matters kept kings in a nomadic lifestyle, along with their entire staff of advisors, servants, pages, soldiers, clerics, scribes, and other members of the Royal Household.

Ferdinand and Isabella were particularly well-traveled and never refused to travel if they believed their presence would help achieve their goals. Their favorite lodgings were Medina del Campo , the Monastery of Guadalupe in Extremadura, the Andalusian cities of Córdoba and Seville, and the Castilian cities of Segovia , Ávila , and Toledo . However, their years of reign took them to practically every corner of their kingdoms. The royal family's travels involved extremely complex logistics , as all their belongings, as well as the rest of the court, had to accompany them. Hundreds of mules, horse-drawn carriages, and pack animals were mobilized to transport furniture, tapestries, carpets, belongings, clothing, state documents, weapons, provisions, and countless other items. Carts were used to carry the heaviest objects while the members of the entourage traveled by mule or horse (the custom of traveling by carriage had not yet arrived in Spain, not even for kings who also traveled on horseback).

At the front of the procession was the royal steward with his attendants. Their task was to find a suitable place to accommodate the king and queen for the night and arrange it to their liking. Alcázares, castles, and noble palaces were common overnight stops. Monasteries and convents also frequently welcomed their majesties, but occasionally, inclement weather or other unforeseen circumstances along the way forced them to take refuge in less dignified places, such as the home of a merchant or wealthy citizen, or even in simple farms or barns. Even in such cases, these places were given a reasonably dignified appearance through thorough cleaning and a thorough facelift. The earthen floors were covered with carpets. The walls, worn with paintings and tapestries, and the rickety doors were hidden with curtains. Every corner was sprinkled with orange blossom essence and other scents to perfume the rooms. Cushions, lamps, mirrors, braziers, and elegant furniture were carefully arranged so that when the king and queen arrived, they had a cozy place to stay. The rest of the procession was accommodated in the homes of local people who, by right of royalty, were obliged to allow their stay. The next morning, everything had to be collected and repacked for the continuation of the journey.

The offices of the court

Starting with the highest-ranking offices within the royal service, we find the prestigious position of Chief Steward . This was the highest hierarchical position in the entire service and had authority and command over any other member of the Royal Household. The position of Chief Steward was always held by a high-ranking noble , and their influence in matters of state was immense given their proximity to the sovereigns and the leadership this gave them over all those around them. Being named Chief Steward was one of the greatest honors a noble could receive, and the position was often bestowed to honor and reward the noble in question. Their duties were essentially to supervise and coordinate the rest of the staff ; they had to ensure that all positions were properly filled and that everyone performed their duties diligently and efficiently.

At the court of the Catholic Monarchs, the position of chief steward was held for many years by Gonzalo Chacón , who had already held important positions during the reigns of John II and Henry IV of Castile . He entered Isabella's service in 1468 and held various offices until becoming chief steward, a position he held throughout her life. Isabella always felt great affection for Chacón who, more than a servant, was a protective figure to her: no doubt for this reason she affectionately referred to him as "my father".

Being named chief steward was one of the highest honors a nobleman could receive.

Another extremely important office was that of the chief chamberlain , also reserved for high-ranking nobles. The chief chamberlain was the head of the king's immediate household, that is, the group of servants, valets, and ushers who directly assisted the sovereign, dressing, washing, and caring for him in his private chambers. The office of chief chamberlain was also highly coveted, perhaps even more so than that of chief steward, as it granted the most direct and permanent contact with the king and, therefore, a greater opportunity to influence him or obtain favors and grants from him. Although he ranked hierarchically below the chief steward, the chief chamberlain's authority was absolute within the king's chamber (hence his name).

The royal chamber was, in turn, the set of private rooms of the monarch, which included his bedroom, his wardrobe, and also his toilet . Regarding this word, it should not be thought that the toilet was the place where the king did his business. The word toilet is a derivation of "retire" or "retired," that is, a room where the king could retreat when he wanted to be alone and quiet. In practice, it would be something like a living room where the monarch could relax, read, attend to his correspondence, eat, hold private meetings, or simply laze around. As for physiological needs, there was no room designated for such purposes; instead, people used chamber pots or urinals when the body required it. This brings us to another profession, that of chamber pot boy , in charge of ensuring that the king always had a clean chamber pot at his disposal and taking care of dirty ones.

About the author and the book

Juan Uceda holds a law degree from the Autonomous University of Madrid and has completed postgraduate studies in Modern History, with a special focus on the 16th and 17th centuries. Passionate about the history of Spain, and particularly its imperial period, he has devoted years to researching lesser-known episodes that reveal the surprising and unusual human side of the past. His approach combines documentary rigor with a clear educational vocation, always attentive to the details that allow us to understand an era from its margins.

Following the success of That Wasn't in My Austrian History Book (Almuzara, 2021), his new work, That Wasn't in My Book of the Catholic Monarchs , continues this line of entertaining and well-documented research, bringing the general reader closer to the secrets and curiosities of the reign that laid the foundations of modern Spain.

The chief chamberlain also exercised authority over a wide range of servants, such as the chamberlains and bed-boys responsible for the care and cleaning of the royal chamber, as well as the servants in charge of the king's clothing and hygiene. In the case of Isabella the Catholic, the position of chief chamberlain was held by Clara Álvarez de Alvarnáez, who was, in fact, the wife of the chief steward, Gonzalo Chacón. She extended her authority to the ladies in charge of the very diverse services required for Queen Isabella's care. It is worth noting, incidentally, that Isabella, despite the image of an austere, firm, and determined woman that has come down to us, was an extremely flirtatious person who loved to wear luxurious clothes and perfume herself with the most exclusive fragrances. She also paid the utmost attention to her hygiene and skin care, hair care, and even the cleaning of her teeth, something uncommon at the time. Isabel's reputation for austerity and moderation was more than justified, but not when it came to flaunting the grandeur and majesty of her position. The considerable savings she made on unnecessary and unproductive parties, banquets, and luxuries were not matched by her excessive spending on anything that would enhance the solemnity of the royal couple.

Among the servants who maintained close contact with the king were also the sons and daughters of the kingdom's great nobles, who were welcomed into the court to receive training and live with the royal family. The boys began serving as menservants and, over the years, became knights. The girls, on the other hand, joined the retinue of the queen and princesses, remaining called maidens while young, and later becoming ladies when they reached marriageable age. After marriage, they generally left the court, although in some cases, married or widowed women continued to serve at court and were known as dueñas.

Food and banquets

Another important group of servants were those who provided food-related services. Cooks, pastry chefs, and kitchen assistants worked around the stoves, and the overseer was in charge of provisions , purchasing the necessary supplies, ensuring they were of the highest quality, and ensuring the pantry was always stocked with everything needed.

The overseer had several minor stewards at his service, responsible for acquiring the provisions and ensuring their proper preservation. The transfer of the food from the kitchens to the dining room was highly ceremonial and more like a procession, in which the servants carrying the plates and cups were escorted by the royal mace-bearers, dressed in their colorful liveries.

In the dining room, things were even more formal and protocolary. Kings , nobles, and other guests were served by numerous pages and cupbearers who were assigned very specific duties, such as setting plates, carving meat, filling glasses, offering ladles of water for cleaning hands, holding napkins, and many other responsibilities they were not allowed to stray from, as court etiquette was very strict. Performing a function that belonged to another servant was considered a grave offense, as these duties were considered a great honor, and having them usurped by another was almost unforgivable.

An example of this is the rigorous ceremony that was enacted every time the king wished to drink from his cup. It was not on the table within his reach, but on a sideboard behind him. With a gesture, the king indicated that he wished to drink, and then a knight would take the cup and, escorted by two mace-bearers, the steward, and another knight carrying another cup to perform the salute (the tasting of the drink before the king drank), bring it to the table. Once there, he would hand the cup to the cupbearer, who, after performing the salute, would then hand it to the cupbearer to be filled. Only then would it be offered to the king, who would drink from it while a servant held the overcup and another, kneeling, held a napkin under the king's chin. Once he had finished drinking, he would return the cup to the cupbearer, who would give it to the knight who, with the same escort, would place it back on the sideboard to wait for the monarch to become thirsty again.

The large number of table servers and the complex protocol and coordination of all of them was the responsibility of the head waiter, the forerunner of today's restaurant maitres. The head waiter was responsible for the proper behavior of the rest of the table servers , the proper distribution of dishes and food, the cleanliness and comfort of the dining room, and the seating of diners according to the rules of precedence that corresponded to each one. The position of head waiter was important and prestigious, so it was reserved for people of high birth and great trust for the king. They were expected to be "men of good stock, presumed to be clean and loyal, and to love the life of their lord and to be polished." Another very important and risky profession was that of taster , a servant in charge of tasting every food the monarch was to eat to ensure it was not poisoned.

All this, of course, only occurred on grand occasions when banquets were held with the greatest pomp and solemnity, which was unusual. Ferdinand and Isabella ate everyday meals in their private chambers with few companions (although they rarely ate alone) and without adhering to such awkward protocol. At these simple meals, the menu was usually limited to a liquid dish (soups, stews, or pottages) and a main course of fish or meat. On such occasions, the meal was enlivened by loud readings or music performed for those present.

A court banquet required numerous servants and strict protocol. Although medieval banquets are sometimes portrayed as noisy, chaotic gatherings where people ate with their hands and drank uncontrollably, this is not at all true. People ate with their hands , yes, but that didn't mean they were dirty and wild. Cutlery didn't become widespread until a couple of centuries later, except for the essential spoon when liquid food was required. The fork was a late-appearing instrument and was reserved only for the highest personalities. Diners also didn't have knives, as the food was cut by servants , the carvers, who ensured that the meat arrived at the table already cut into portions that could be eaten in one bite.

Hygiene was important and valued at the table, and the pages offered washbasins where guests could wash their hands before and after each course. Also in use were the napkins the pages carried on their arms (while the headwaiter carried his over his left shoulder as a sign of his position) and offered them to anyone who needed them. Table servers were also expected to perform their duties neatly, with clean hands and trimmed nails, without wearing a hat, but with their hair untangled.

There were also codes of conduct and good manners that had to be respected at the table, with rules such as not drinking while having food in one's mouth or drinking with one's head tilted "with one's eyes on the ceiling." Nor were hands to be wiped on clothing or tablecloths, but rather napkins to be used. Food should not be picked up with one's whole hand, but only in portions that could be held using three fingers. Of course, moderation was to be observed, not eating or drinking more than necessary to avoid losing one's composure or compromising one's health. It was also considered bad taste to sip drinks or be too loud while chewing, and to blow on food to cool it.

The code of good manners that had to be respected at the table included not drinking while tilting your head "with your eyes on the ceiling."

Regarding the delicacies available on such occasions, the gastronomy of the kingdoms of Spain was similar to that of other European courts, where game and livestock predominated as the central element. However, in Spain, a greater variety of dishes existed as a result of the more diverse influences present in these territories. Roman and Visigothic culinary traditions mingled with dishes and ingredients from Arab and Jewish culture, lending greater color and diversity to the banquets. Regarding the favorite dishes of Ferdinand and Isabella, numerous sources confirm that neither of them favored large meals or elaborate dishes, but rather were extremely frugal in their eating and drinking . However, when the occasion warranted it, they had a preference for certain specialties such as manjar blanco , a generally sweet dish consisting of a base of goat's milk or cream thickened with rice flour and seasoned with sugar, lemon, cinnamon, and almonds. To this was added grated cheese, chicken broth and pieces of chicken, as well as something called pink water, which is not clear what it was (perhaps very watered-down red wine).

In Isabella's case, we also know that she had a great fondness for partridges, mutton, cabbage, bacon, and intensely spicy sauces, especially one called mirrauste, made with roasted birds, toasted almonds, sugar , and a large amount of cinnamon. As for the dishes she avoided, she did not usually eat eggs or fruit, and her main mania was garlic, which she hated with all her might . As for Ferdinand, all the testimonies referring to his culinary tastes highlight the great restraint he maintained in eating and drinking, pointing out that he liked the simplest dishes and consumed them with great moderation. However, it seems that he must have been quite a sweet tooth and fond of sweets, judging by the records that show the large quantities of these that were sent to court from Valencia by order of the Catholic.