Shakespeare Feast, April 5, 2003

This feast is being served after the production of A Midsummer Night's Dream being performed by players from the Barony of Carolingia.  It will consist of two courses and buffet of 'banqueting stuff.'  The dishes are drawn from a variety of sources but are typical of upper middle class foodways of the last quarter of the sixteenth century in England.  They reflect the influence of the new Italian cookery and feature 'sallets' in each of the courses.  They are also appropriate to the season.

For further information please email Master Luke Knowlton.

The First Course

The Second Course Banqueting Stuff
  • Flaky offaelles
  • Divers candied fruits
  • Marmelade and orange paste
  • Hazelnuts and walnuts

All materials copyright 1998-2002, L.E. Pearson.  Unauthorized use or reproduction is prohibited.