2016 St Ives Menu – 14th Century

Louise has generously allowed us to publish the 14th century menu for the 2016 St Ives 14th Century Village.

It’s not an accurate representation of how a 14th Century encampment would eat because it needs to take into consideration modern eating times, and the practicalities of cooking in a camp rather than a castle kitchen. But it did work as an excellent modern mediveal faire menu.

 

Friday Saturday Sunday Monday
Breakfast Porridge Porridge
Scrambled eggs and ham (G/F) Scrambled eggs and ham (G/F)
Bread and honey Bread and honey
Snacks Fruit Fruit
Almonds Almonds
Boiled eggs Boiled eggs
Lunch Cold spread Cold spread
Chicken meatballs Leach Lombard with sauce
Broad beans yfried Green Poree
Lamb Ausoerre Gele of Flesh
Cheese fritters Fenkel in Sops
Salat Salat
Tarte in Ymbre day Tarte in Ymbre day
Fruit tarts Fruit tarts
Afternoon snack Cheese and herb ‘pizza’
Leftover cold spread
Dinner Soup Kitchen:
Vegetable soup or Chicken and vegetable soup
Beef cooked as Venison, served with Frumenty Pease Pottage
Lentil Pottage, served with pickled vegetables Pease pottage with ham
The Castle Subtelty from Forme of Curye with individual sambocade tarts Applemoy
Chamber spices Chamber spices

 

Louise is a member of Company of the Staple, a Living History 14th Century group which focuses on Calais in 1376. Company of the Staple were the host group of the 14th Century Village at St Ives 2016, and members from Company of the Staple did the majority of kitchen organisation and cooking for this event.

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