This is the finalized menu for the
feast that was presented on February 14, 2005 in the Kingdom of Meridies.
The feast would not have been possible without the assistance of all
of the dozens of volunteers that came to assist in the preparation
of the food. My greatful thanks go to them all.
The format and recipes have been developed predominantly
from Marx Rumpoldt's Ein New Kochbuch which was published in Frankfurt,
Germany in 1581. There are a few select items that have been drawn
from Sabina Welserin's cookbook which was penned in Augsburg, German
The objective of this feast is to provide delicious
period food in a fun environment. Period food does not have to be
"fussy", but it is better to show someone than tell them.
Because of the number of dishes that will be served it is important
to come into the banquet with a mindset towards small portions of
more items. It will be essential for the feasters to pace themselves
I believe that this goal was accomplished, with
great help from some very talented entertainers namely the following:
Mistress Christianna MacGrain, Lady Eorann inghean Bhroin, Lady Peryn
Rose Whytehorse, Lady Racheal MacFinney, Lord Rhydderch of Caerleon,
and Lord Andrew of Theodford.
My undying gratitude is also extended to my Officier
oder Diener, Lady Marie de Ceo. She translated my vision into reality
with beauty and grace - creating a period atmosphere at a 4-H camp.
She also handled the many servers and directed them with skill and
All of the bread was crafted by hand by the splendidly
talented Mistress Rhiannon Cathair-mor and a more delicious bread
could not have been desired.
And the everpresent assistance of Mistress Caitlin
of Enniskillen was indespensible. From ensuring proper spicing to
proper plating - my thanks go to her.
For my rough, preliminary translation of Rumpoldt's
Banquets for the Nobility click