The Steward's Table

A Historical Recipe & Feast Scaling Tool

The Steward's Table helps historical cooks, feast stewards, reenactors, and adventurous modern kitchens scale historical recipes for larger tables. Paste the recipe information below, scale the ingredient list, and print a practical kitchen copy.

How to Use This Tool

Enter the recipe title.
Paste the historic recipe.
Paste the modern recipe, redaction, or working notes.
Enter the original yield and scaled yield.
Paste the ingredient list, one ingredient per line.
Paste the instructions.
Click Scale Recipe, then print or save as PDF.

Tip: For ingredient ranges, write both amounts clearly when possible, such as 1/2 cup to 1 cup sugar. The tool is currently in active testing, so please double-check scaled quantities before cooking for a feast.

Recipe Title Historic Recipe Modern Recipe / Redaction Original Yield Scaled Yield Ingredient List Instructions

Kitchen Copy

Your scaled kitchen copy will appear here.

The Steward’s Table

Feast Recipe Calculator

Scale medieval and historical recipes for feasts, events, or home kitchens. Print kitchen-ready copies or save scaled recipes as PDFs.

Features:

Scale recipes up or down
Print kitchen-ready feast copies
Supports historic texts and modern redactions
Save scaled recipes as PDFs

Currently in active testing. Please double-check scaled ingredient quantities, especially for ranges and unusually formatted historical recipes.

Visit The Steward’s Table →

Weekend Spotlight

Weekend Spotlight: Revisiting an Anglo-Saxon Feast

This week on Give It Forth, we’re returning to one of the earliest feast recreations in the archive: Ceilidh XVI (March 29, 2003), an Anglo-Saxon-inspired feast originally influenced by Tastes of Anglo-Saxon England by Mary Savelli.

After years of cooking, researching, and revisiting medieval foodways, it feels like the right time to return to this menu with fresh eyes. Expect updated research, modern redactions, feast notes, and perhaps a few surprises as we revisit these early recipes.

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 (Apicius)
Pisan – Peas with Salt and Oil*
Sumerlio Mearhgehæcc – Summer Pudding***
Hunigæppel – Honey Nut Cakes

Some dishes may remain faithful to the original feast, while others may evolve as new sources and better historical understanding reshape the menu. Follow along as we revisit one of the oldest corners of the Give It Forth kitchen.

→ Explore the original feast post

Browse Recipes

Explore historical dishes by type, ingredient, use, era, country/culture, and more.

🚧 Please Excuse the Dust!
We’re currently updating and reorganizing the blog to make it easier to find recipes by dish type, ingredient, era, and culture. You may notice some categories shifting or new labels appearing (disappearing or mislabeled) as we work — thanks for your patience!

Welcome to Give it Forth — a project devoted to reviving historical recipes and making them practical, accessible, and enjoyable for the modern kitchen.

Here you'll find:

Recipes from ancient, medieval, and early modern sources — carefully translated and adapted
Step-by-step modern instructions with tested ingredients and real-world timing
Feast menus, dayboards, and classes for reenactors, educators, and curious cooks alike

Popular starting points:

Want to explore recipes by time, ingredient, or feast role? You can now browse recipes by era, dish type, feast course, ingredient, use, and dietary notes using the label system.

🍭 Explore the Feast Courses

Learn how historical feasts were structured and see example dishes for each course.

🍭 Showcase Techniques & Special Dishes

Comfits – Sugar-coated spices served as digestive aids and banquet sweets
Gilding – How to safely add gold or shimmer to historical dishes
Edible Art & Subtleties – Illusion foods, sugar sculptures, and feast theatrics
Jellies & Gelatin – Layered Renaissance gelos and molded banquet showpieces
Banquet or Final Course – Explore what came after the meal in period feasts

🔎 Browse Recipes by Labels

Looking for something specific? You can also explore recipes by feast course, dish type, ingredient, era, use, and dietary notes. Labels are being updated gradually as older posts are refreshed.

By Feast Course: Appetizers, Pottage & Soups, Main Dishes, Sides & Accompaniments, Sweets & Final Course, Beverages & Drinks
By Dish Type: Pottage, Roasted Meats, Vegetables & Sides, Confections & Dessert, Sauces & Condiments, Syrups & Cordials, and more
By Ingredient: Almonds, Beef, Fish, Fruit, Herbs, Violets, Wheat, and other key ingredients
By Era: Medieval, Tudor, Renaissance, Early Modern, Georgian, Victorian
By Use: SCA Feast Planning, Period Techniques, Foraging & Wild Foods, Apothecary & Medicinals, Classes & Basics
By Dietary Notes: Vegan, Vegetarian, Gluten-Free, and more adaptable recipes

👉 Visit the full Browse Recipes by Labels page to see all categories in one place.

Appetizers Pottage & Soups Main Dishes Sweets Drinks

Planning a feast or historical-themed meal? Here's everything to get you started:

🛠️ Meal Structure & Courses

Feast Menus & Dayboards