Difference between revisions of "Canterbury Faire A.S. XLI Feast"

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*Tart of Ryce (rice with egg and orange juice)(The Good Huswifes Jewell, Thomas Dawson, 1596)
 
*Tart of Ryce (rice with egg and orange juice)(The Good Huswifes Jewell, Thomas Dawson, 1596)
 
*[[Claret Jelly]]
 
*[[Claret Jelly]]
*salmon with greens and lemon butter sauce
+
*salmon with greens and lemon butter sauce (The Good Huswifes Jewell, Thomas Dawson, 1596)
 
*Preserved Cowcumbers (Delightes For Ladies, Sir Hugh Plat, 1609)
 
*Preserved Cowcumbers (Delightes For Ladies, Sir Hugh Plat, 1609)
  

Revision as of 10:45, 10 July 2007

First Course

  • Pyes (A Propre new booke of Cokery, 1545)
  • cold roast pork and cold roast venison with Sauce of dry proins (Epulario, or, the Italian Banquet, Giovanne de Rosselli, 1545)
  • Sallets for fish daies. Another. (shrimp salad) (The Good Huswifes Jewell, Thomas Dawson, 1596)
  • Custard (The Good Huswifes Jewell, Thomas Dawson, 1596)
  • Sallet of all kinde of hearbes (The Good Huswifes Jewell, Thomas Dawson, 1596)
  • Bread (Adele's Manchet)
  • Spermyse (a soft cheese)
  • Poached fruit (Terese's recipe)

Second Course

  • Mutton with Carrets (The good Huswifes Handmaide for the Kitchin, John Partridge, 1594)
  • roast chicken with veal stuffing
  • Tart of Ryce (rice with egg and orange juice)(The Good Huswifes Jewell, Thomas Dawson, 1596)
  • Claret Jelly
  • salmon with greens and lemon butter sauce (The Good Huswifes Jewell, Thomas Dawson, 1596)
  • Preserved Cowcumbers (Delightes For Ladies, Sir Hugh Plat, 1609)

Third Course

  • old cheese
  • preserved cherries
  • comfits
  • wafers
  • marzipan