- Apr 8 9:00 AMHello,
I would like to thank all of the members of this group. I cooked coronation dayboard for the East Kingdom this past weekend, with a menu put together from the translations of this group. Everything was very, very well received.
Due to the primitive nature of our site, we did not have access to a kitchen and were unable to set one up. We did have electric, water and one 3 burner stove. We coursed our dayboard in 4 parts, as if we were serving a feast. We planned on 300. We served over 400. We were able to introduce a bunch of folks to good food, that was within the SCA time period. And very little food came back home with us.
I am currently working on trying to put what I did into a modern recipe format. When we were cooking, there was a little of this, a little of that, and a bit more of something else. Which I guess is pretty true to what they did in the recipes. I can make the link available if anyone is interested, once I get that work done.
This is what we ended up serving.
Rye bread, butter
Salat 20: Cucumber salad (V, GF)
Salat 15: Asparagus salad (V, GF)
Salat 45: Radish salad (V, GF)
Soup 46: New cheese soup(V, GF)
Beef 64: Beef dumplings (meatballs)
Lamb 26: Lamb with sage and cherry (served cold)
Hen 2: Hen made in the Hungarian way
Pottage 13: Peas and barley (V)
Pottage 37: Earth apples (potato) (V available, GF)
Soup 45: Cheese onion soup (V, GF available)
Indian chicken 3: Stuffed Turkey (served cold)
Pork 34: Roast pork (served cold)
Pottage 81: Barley and chicken
Pottage 126: Lentils and pea broth (V, GF)
Soup 42: Rice soup (V, GF)
Confect 1: Apple confect (V, GF)
Turten 8: Apricot tart (V, GF available)
Comfits (V, GF)
Marzipan: (V, GF)
Thank you again,
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