16th Century Snax
Mar. 26th, 2013 11:13 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
So, to cap off my fun, I've agreed to cater lifeofglamour's Laureling vigil (hooray!) at Beltane. She has requested a 16th century spread and I need help.
I would love some recipe suggestions. If you would like to make something, I will gladly accept help and give bounteous appreciation. Also, if you all have a feel for how much food and drink to provide for a 4-6 hour Friday night spread, I'd love to talk numbers.
I'm hoping to set out a beautiful table and would love to borrow plates and bowls if any of you are willing to share.
If emailing me is easier, it's johannaludwiga@earthlink.net.
Many thanks!
I would love some recipe suggestions. If you would like to make something, I will gladly accept help and give bounteous appreciation. Also, if you all have a feel for how much food and drink to provide for a 4-6 hour Friday night spread, I'd love to talk numbers.
I'm hoping to set out a beautiful table and would love to borrow plates and bowls if any of you are willing to share.
If emailing me is easier, it's johannaludwiga@earthlink.net.
Many thanks!
no subject
Date: 2013-03-26 06:36 pm (UTC)We have some plates and bowls to contribute, too.
no subject
Date: 2013-03-26 06:49 pm (UTC)no subject
Date: 2013-03-26 06:51 pm (UTC)Water, cyser, beer, wine, hypocras for drinks. If its cold ill see if I can find a hot drink recipe
no subject
Date: 2013-03-26 06:54 pm (UTC)no subject
Date: 2013-03-26 09:43 pm (UTC)no subject
Date: 2013-03-26 11:56 pm (UTC)There's a buttered beer recipe in John Partridge (1594) that's pretty good if you like beer.
Wine thickened with eggs or beer thickened with oatmeal, see Dawson's Good Housewife's Jewel (1596)
There's a late recipe for ale-based Almond caudle in A book of Fruits and Flowers (1653)
no subject
Date: 2013-03-27 01:12 am (UTC)Yay, brain dump!
Date: 2013-03-26 10:32 pm (UTC)Elena is English, so leaning that way. She is widely traveled, so who knows what recipes her cooks have learnt in far off places?
I would love to borrow your Italian stuff, please.
no subject
Date: 2013-03-26 09:50 pm (UTC)no subject
Date: 2013-03-26 10:36 pm (UTC)no subject
Date: 2013-03-26 11:49 pm (UTC)If you are willing to buy rather than make things, I recommend Trader Joe's cinnamon coated almonds, the wafers in the yellow boxes, and the little square fruit jellies. Put these with some bright colored fruit and you are 1/2 way to a Tudor Banquette. If you have some tiny cookie cutters, you can also cut fruit leather in shapes, which has a lot of visual appeal.
no subject
Date: 2013-03-27 01:11 am (UTC)no subject
Date: 2013-03-27 01:15 am (UTC)more late-period english
Date: 2013-03-27 01:52 am (UTC)Sir Hugh Platt's _Delights for Ladies_ has a bunch of banquetting stuffs as well, candied flower petals and the like.
Re: more late-period english
Date: 2013-03-27 02:35 am (UTC)Re: more late-period english
Date: 2013-03-27 03:29 am (UTC)Er, being that it's Laina...
Date: 2013-03-29 06:35 am (UTC)I don't know, I'm just thinking diet-y, ya know?
Re: Er, being that it's Laina...
Date: 2013-03-30 05:04 am (UTC)Re: Er, being that it's Laina...
Date: 2013-04-01 08:31 pm (UTC)*Markham’s Banquets
Page 121/section 190
Ordering of banquets
Thus having showed you how to preserve, conserve, candy, and make pastes of all kinds, in which four heads consists the whole art of banqueting dishes, I will now proceed to the ordering or setting forth of a banquet; wherein you shall observe that the marchpanes have the first place, the middle place, and the last place; your preserved fruits shall be dished up first, your pastes next, your wet suckets after them, then your dried suckets, then your marmalades and goodinyakes, then your comfits of all kinds; next, your pears, apples, wardens baked raw or roasted, and your oranges and lemons sliced; and lastly your wafer cakes. Thus you shall order the in the closet; but when they go to the table, you shall first send forth a dish made for show only, as beast, bird, fish, or fowl, according to invention: then your marchpane, then preserved fruit, then a paste then a wet sucket, then a dry sucket, marmalade, comfits, apples, pears, wardens, oranges, lemons sliced; and then wafers, and another dish of preserved fruits, and so consequently all the rest before; no two dishes of one kind going or standing together, and then will not only appear delicate to the eye, but invite the appetite with the much variety thereof.
no subject
Date: 2013-03-31 11:43 pm (UTC)no subject
Date: 2013-04-01 09:25 pm (UTC)no subject
Date: 2013-04-02 12:35 am (UTC)http://www.ebay.com/itm/24-Peacock-Feather-Wine-Glass-Lamp-Tealight-Candle-Wedding-Party-Reception-Shade-/140859007414