DINNER FEAST
by Viscountess Judith of Kirtland
Contact at: [email protected]
(begins shortly after court)
ON TABLE
Fruits of the season (grapes, apples, etc.)
“To make cakes”, Elinor Fettiplaces Receipt Book, 1604 (flour, sugar, water, yeast, saffron, nutmeg, cloves, mace, currants/raisins)
“Spanish Balls”. Star Chamber Dinner Accounts during the reigns of Queen Elisabeth I and King James), (ground lamb, bread crumbs, eggs, red onion, parsley, garlic, cilantro, cumin, salt, black pepper)
Irish Cheese. (pasteurized cow milk, salt, starter cultures, rennet)
FIRST COURSE
“To bake Turky Fowles”, A Book of Cookrye, A. W., 1591 (breast of turkey, pepper, butter)
Carbonado of pork, Food and Drink in Britain, C. Anne Wilson, 1973 (pork loin, garlic, black pepper, salt, thyme, sage, marjoram, rosemary)
“Tartes of apples without covers”, A Book of Cookrye, A. W., 1591 (apples, white wine, sugar, cinnamon, ginger)
“Striked coleworts”, Food and Drink in Britain, C. Anne Wilson, 1973 (cabbage, vinegar, salt, sugar, onions, carrots, celery seeds)
DESSERT COURSE
“To make a tart that is courage to a man or woman”, Good Huswives Jewell, Thomas Dawson, 1596 (sweet potatoes, cream, brown sugar, eggs, cinnamon, ginger, nutmeg, dates, red wine) Crust (flour, lard, butter, sugar, salt)
Candied walnuts, raw almonds
“To make fine cakes”, Good Huswives Jewell, Thomas Dawson, 1596 (flour, butter, sugar, orange flower water, orange juice and zest, cinnamon)
by Viscountess Judith of Kirtland
Contact at: [email protected]
(begins shortly after court)
ON TABLE
Fruits of the season (grapes, apples, etc.)
“To make cakes”, Elinor Fettiplaces Receipt Book, 1604 (flour, sugar, water, yeast, saffron, nutmeg, cloves, mace, currants/raisins)
“Spanish Balls”. Star Chamber Dinner Accounts during the reigns of Queen Elisabeth I and King James), (ground lamb, bread crumbs, eggs, red onion, parsley, garlic, cilantro, cumin, salt, black pepper)
Irish Cheese. (pasteurized cow milk, salt, starter cultures, rennet)
FIRST COURSE
“To bake Turky Fowles”, A Book of Cookrye, A. W., 1591 (breast of turkey, pepper, butter)
Carbonado of pork, Food and Drink in Britain, C. Anne Wilson, 1973 (pork loin, garlic, black pepper, salt, thyme, sage, marjoram, rosemary)
“Tartes of apples without covers”, A Book of Cookrye, A. W., 1591 (apples, white wine, sugar, cinnamon, ginger)
“Striked coleworts”, Food and Drink in Britain, C. Anne Wilson, 1973 (cabbage, vinegar, salt, sugar, onions, carrots, celery seeds)
DESSERT COURSE
“To make a tart that is courage to a man or woman”, Good Huswives Jewell, Thomas Dawson, 1596 (sweet potatoes, cream, brown sugar, eggs, cinnamon, ginger, nutmeg, dates, red wine) Crust (flour, lard, butter, sugar, salt)
Candied walnuts, raw almonds
“To make fine cakes”, Good Huswives Jewell, Thomas Dawson, 1596 (flour, butter, sugar, orange flower water, orange juice and zest, cinnamon)
