FOOD and DRINK
Dining 'Medieval European Style' is unique! Unfortunately most cities do not have a restaurant to experience these delights. You can, however, either join a re-creationst group to experience these, or create these for yourself. Our ancestors, depending upon their location and means could eat very well. With a little effort in assembling ingredients, and surrounding yourself with period music, you too can dine better than if you lived in the courts of Provence, Florence or Burgundy!
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But set out your table without salt shakers and forks. Use your hands, spoon and knife. You can use bowls, metal or wooden plates and trays. For an intersting effect, you can use a 'trencher': a flat of wheat/bread used as a plate. You can use freely use your hands, drink from a bowl or even eat your trencher! Salt was a rare prize and to sit 'above the salt' was to be either a Royal or High Ranking Noble. To 'sit below the salt' was to be either middle class or poor.
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Some general things to keep in mind: If you lived in Europe before Columbus and others began trade with the Americas, you have to eliminate those products. So, for example, don't bother with items like tomato, potato, corn (maize), avocado, pinapple, papaya, and many types of nuts.
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Spices were favored back then... but VERY expensive. If the average person today who likes to cook could take the contents of their spice shelve back in time, she/he would be very wealthy. So look at what grew locally and then what was in nearby lands where it could be imported.
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Many of these dishes have come down to us in the form of reports of feasts, and in handed-down recipes. For those who are vegetarian, there are plenty of wonderful and healthy courses. As for deserts... our ancestors did well in that area too!
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ALMOND COOKIES & WAFERS
- For this you need to grind up almonds to a powder to make almond flour. To 1 cup of this almond flour add 1/2 cup of wheat flour. Mix with 3/4 stick of butter, 1/3 to1/2 cup of sugar, 1/4 teaspoon of salt, 1 egg (beaten). Set out on cookie sheets with a teaspoon of dough each. You will have to vary the ingredients to taste. Bake at 350 degrees till brown.... let cool and enjoy!
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- Wafers - One of the most adored delicacies was crepe-like bit of batter, pressed thin and baked to a delicate form and consumed by itself, with honey, cheese or spices.
- We are adding more authentic recipes... so please come back very soon!
Want to know about these recipes? Come back soon!
- Watch for other delicious dishes that will be presented on this site ( and at our gatherings! ):
- Aleberry, Alker, Applemose, bounce-Jane, Corat, Drepee, Drore, Ewote, Erbolat, Erbole, Flampoint, Fonnell, Gaylede, Hastlet, Letelorye, Makke
- Malmeny, Monamy, Mortress,Oregeat, Pinionade, Pomedorry, Rishews, Rapey, Raynecles, Rosee, Saloop, Spinee, Sambocade and Wafers!
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- SOME NATIVE EUROPEAN FOODS (In addition to native meats, fowl, eggs):
- CHEESE (Goat, Sheep, Cow), BERRIES, BREADS, BUTTER, CINNAMON,RAISINS, MILK, GRAPES, CREAME, FIGS, PEPPER, MACE, VINEGAR
- PINE NUTS, HONEY, OLIVE OIL, EGGS, GINGER, DATES, WALNUTS, CLOVES, PARSNIPS, ALE, CURRANTS, MALT, NUTMEG
- PARSLEY, RYE, SAVORY, WHEAT (dark, coarse, white), FENNEL, BEANS, SAGE, OATS, RUE, BARLEY, SAFFRON, PEAS
- TURNIPS, PEAR, YEAST, APPLE, POMEGRANET, CHERRY, WILD STRAWBERRY, CIDER, TARRAGON, CABBAGE, CARAWAY,
- LEEK, THYME, ONION, DILL, NUTS (almond, walnut), ACORNS, GARLIC, CHESTNUTS, CUMIN, SOUPS (of these items)
Our Gatherings & Feasts
- While it is fun to bring and taste period food (minus bugs, dirt, etc) it is not mandatory to do so in order to participate in the feasting.
- Though spices, even salt were very valuable, In Arthur's Court & Feasts sitting above and below the salt (High table and Nobles only had salt.) these customs will not prevail, as it is assumed that all who attend are 'worth their salt!'
- (OF COURSE THIS DOES NOT MEAN THAT WE AT A.S.A.R. ARE 'FOOD PURISTS', A PRIZE FOOD HERE IS THE 'DARK GODDESS' HERSELF...CHOCOLATE. WE JUST THOUGHT IT WOULD BE FUN TO PROVIDE THIS KNOWLEDGE!)
