Past Feasts

Curia Regis 9/10/17

Brunch for Curia Regis of the Midrealm, which incuded the Royal Family and the great officers of state and serves as the official advisory board.

Egges yn Brewte (Gentyll Manly Cokere, MS Pepys 1047, C. 1490)
Savoury Tostyde (TheCloset of the Eminently Learned Sir Kenelme Digbie, Kt, Opened, C. 1669)
Gammon of Bacon (A Book of Cookrye,1591)
Eisands with Oatmeale Groats (A Book of Cookrye, 1591)
To Stew Shrimps being taken out of their shells (The Accomplisht Cook, c. 1660 - To stew Cockles being taken out of the shells.)
A Fryed Meate (Pancakes) in Haste for the Second Course (The Whole Body of Cookery Dissected, 1682)
Funges (The Forme of Cury, c. 1390)
Chawatteys (Harleian MS 279, c. 1430)
Compost (The Forme of Cury, c. 1390)

Assorted Banqueting Dishes

To Dry Peaches - The Queen-like Closet (1675) CCXV. To dry Apricocks – peaches, sugar
Orange Marmalade - The Queen-like Closet (1675) - LXXXVI. To make the best Orange Marmalade. - Orange Marmalade-orange, apple, sugar, water, lemon
Rose Conserve - The Queen-like Closet (1675) – LXXXVIII. To make Conserve of red Roses.- roses, sugar
Comfits of Anise, Caraway and Fennel Delightes for Ladies, 1609 – sugar, anise, fennel or caraway, water
Succades of Lemons and Oranges - - The Treasurie ofCommodius Conceites and Hidden Secrets by John Partridge, 1573 Lemon or oranges, water, sugar
To Make Quidinia of Quinces (Quince Paste) (Delights for Ladies, Sir Hugh Platt, 1600)
– quince, sugar, honey, apples, pears

Collegium Lunch Fundraiser Tavern

Onion Pottage w/French bread and Cheese (The Accomplisht Cook, c. 1660)
Pork Pie with Mustard (The Whole Body of Cookery Dissected, 1682)
Cold Roast Chicken with Choice of Sauce (white garlic, cold sage or must)
Cold Lentil Salad (out of period)
Roasted Root Veggies (out of period)
Pickles - dill & sweet, Banana Peppers and Black and Green Olives
Fruit (apples, grapes, oranges)

SCA Feast - Push for Pennsic July 9-11,2004 Early Roman Style Feast


Cucumeres (Braised Cucumber)
Lucanicae (grilled Sausages)
Epityrum (olives)
Moretum (herbed Cheese spread)
Piadina(flatbread)
Petaso paro Mustacei (Smoked Pork (ham) with sweet Wine cakes)
Erebinthoi Knakosymmigeis (chickpeas with Saffron)
Krambe (Roman Cabbage)
Itria (Sesame Seed Biscuit)
Basyniai (Fig and Walnut Cakes)
Assorted Fresh and dried fruit
Assorted Sugared Nuts
Aliter ius in pisce elixo, Apicius (Fish Baked with Coriander)

A Hobbit's Feast


A Shire Pie
Roasted Roots
Braised Cabbage with Bacon
Apple and Blackberry Tartlets

Mushroom Pasty
Olio Podrida
Bolonia Sausages with Mustard and CaperBerries
Buttered Onions Otherways
A Diverse Sallet
Taffety Tarts

The Second Course

Stewed Collops and Balls
Buttered Rice
Gourds Otherways with Orange-Butter Sauce
To Boyle Garden Beans
A Made Dish of Elizabethan Sweets

  • Perys in Compost
  • Boyled Crème
  • Marchpane
  • Sugar Paste
  • Candied Fruit 
Alternate Dishes:  First- Chick Peas with Herbs,  Second- Stuffed Eggplant

A Selection of Dishes from Harleian MS 279 published approximately 1430 -Capon or Goose Stuffed, Pickle for the Mallard (Onion Jam), Let lory (Fresh Cheese)


Ceilidh XVI March 29th, 2003 

*Featuring Recipes from Mary Savelli's Tastes of Anglo Saxon England


Mearh Smeamete -Sausage Casserole
Hlaf - Bread
Æppla Syfling -Apple Butter
Caules Wyrtmete -Cabbage salad 
Hriðer Smeamete Stewed Beef
Beren Briw Barley Polenta
Hunigbæe Moran Honeyed Carrots 
Sciellfisc-Shellfish*
Brǣdan Fisc-Fish baked with Coriander (Ancient Recipe - Apicius) 
Pisan Peas with salt and oil* 
Sumerlio rnearhgehæcc Summer Pudding***
Hunigæppel Honey Nut Cakes

SCA Feast - Ceilidh XIV - A Fourteenth Century Italian Feast - February 24, 2001

Torta d'agli-Garlic torta(boiled garlic, farmers and cream cheese, baked in a pastry shell)
Une Vinaigrette-A Vinegar Dish (grilled beef and onions, serves with a sauce of beef broth, red wine vinegar, ginger and pepper)
Fungi di Monte-Mountain Mushrooms (mushrooms cooked with olive oil, and spices)
Del Brodo Saracenico--Saracen Chicken (Chicken cooked with white wine, almonds, dates, prunes, raisins, fresh apples and pears)
Cretonniee de pois--peas cooked in almond milk
De Lasanis--Lasagne (noodles made from fermented dough, boiled, and served with pepper and cheese)
Dirola--Darioles (a yellow custard tart, flavored with cinnamon and rosewater topped with candied orange peel)
Torta Bianca--White Tart (a white tart flavored with cream cheese and ginger, topped with candied cherries)


Ceilidh XV's Early Roman Feast Held March 9, 2002

Rosatum (Rose Wine)
Aliter Sala Cattabia--Snow Cooled Alexandrian Loaf (Cumin bread stuffed with chicken, cheese, onions, pinenuts and capers)
Aliter Cymas--Roman Coleslaw (Boiled cabbage salad)
Lenticula de Castaneis (Lentils with Chestnuts)
Farcimina (Sausages)
Pullus Farsilis (Stuffed Chicken in Sour Sauce)Trimalchio's Pastry Eggs (hard boiled eggs stuffed with shrimp or chicken, wrapped in pastry and baked)
Betas (Raisin stuffed beets)
Caroetae Frictae (Fried Carrots)
Aliter Porros (Char-broiled Leeks)
Apothermum sic Facies (Bulgur with Nuts and Raisins)
Dulcia Domestica--Home made Sweet (Stuffed Dates in Honey)