Magna Faire 2022 Feast Menu

Feast Menu

We’ve been testing, tasting and tweaking our Tudor feast menu. Below is our menu in the works. Please check back for the final menu and ingredients. We look forward to serving you! – Maestra Magdalena da Parma and Baroness Genevieve Alaiz d’Avignon

First Course

Bread – Fine Cheate Bread (Brown bread) – from Peter Brears “All the King’s Cooks: The Tudor Kitchens of King Henry VIII at Hampton Court Palace.”
(Whole wheat flour, salt, yeast)

Butter (Butter, honey and plain)

Salad – To Make a Salad of All Sorts of Herbs (salad greens, herbs, cucumber, hard boiled eggs, violas if available) from Thomas Dawson’s “The Good Housewife’s Jewel” (1596)
Dressing (extra virgin olive oil,
Das Kochbuch der Sabina Welserin red currant vinegar (1554) – red wine vinegar, apple cider vinegar, ginger root, and currants; sugar, salt and pepper) 

Spiced beef – sliced thin and served cold with mustard from Robert May’s “The Accomplisht Cook” (1660).
(Flank beef steak, salt, sage, mace, nutmeg, ground cloves poached in beef broth)

Lombard Mustard
(Mustard powder, Prosecco white wine vinegar, honey)

Cheese and fruit – Brie and / or White cheddar cheese, grapes

Second Course

Roast Chicken – Rotisserie style chicken

Sweet Potato Tart – To Make a Tart That is Courage to a Man or Woman from Thomas Dawson’s “The Good Housewife’s Jewel” (1596).
(Sweet potatoes, quince paste, dates, apple juice, eggs, mace, cloves, ginger, cinnamon, and flour, shortening, salt)

Spinach fritters – Frittors of Spinage from John Partridge’s “The Good Husewifes Handmaide for the Kitchen” (1594). (Spinach, water, eggs, salt, pepper,  bread crumbs and butter)

Lemon Salad – To Make a Sallet of Lemons from from Thomas Dawson’s “The Good Housewife’s Jewel” (1596). (Lemons, sugar possibly garnished with pomegranate seeds)

Manchet (white bread) – from Gervase Markham’s “The English Hus-wife” (1615).
(Unbleached bread flour, water, and salt) and samples of manchets based on class by Magistra Rosemounde of Mercia (unbleached flour, cake flour, whole wheat flour, rye flour, malt syrup, yeast, salt and water)

Third Course

Spanish Balls – To Make Balls of Mutton (substituting beef) from John Partridge’s “The Good Huswifes Handmaide for the Kitchen” (1594), and Madge Lorwin’s “Dining with William Shakespeare.”
(Ground beef, egg yolks, salt, and pepper poached in beef broth)

Black Sauce – Black Poivre from The Viandier of Taillevent (1326 – 13950)
(Bread crumbs, apple cider vinegar, water, balsamic vinegar, ground pepper, long pepper, ginger, and salt)

Peas – Pleyn Delit (peas, sugar, mix of herbs including mint, sage and parsley)

Pears in Syrup – from Thomas Dawson’s “The Good Housewife’s Jewel” (1596).

Fourth Course

To Make a Dyschefull of Snow – from “A Proper new Booke of Cokerye: A mid 16th century recipe book” (1545).
(Heavy cream, egg whites, sugar, and rosewater)

Wafers – from Sir Hugh Plat’s “Delightes for Ladies: To adorne their Persons Tables, Closets and Distillariorites” (1609). (All purpose flour, cream, sugar, egg yolks, rosewater, and butter)

Candied orange peel – from Thomas Dawson’s “The Good Housewife’s Jewel” (1596), and Sir Hugh Plat’s “Delightes for Ladies: To adorne their Persons Tables, Closets and Distillariorites” (1609).
(Orange peel, sugar, and water)

Sugared cranberries
(Cranberries, egg whites, and sugar)