Laborer’s Meal Pottage with barley, turnips, parsnips, carrots, herbs and spices Source: Pegge, The Forme of Cury

Rye Bread

Merchant’s Meal Chicken Apple Sausage, Steamed Cabbage with Vinegar, Wheat Bread with Cheese Source: Andalusian Cookbook

Noble’s Palette Cleanser Strawberry Tart Source: Frere A proper newe booke of cokerye

Fine Cheese, Apples

Royal Chicken thigh on a bed of saute’d silverbeet (Swiss Chard), Green Onion, and Garlic Scapes, mashed parsnips with garlic and dill, leavened white bread, and fried lozenges (almond flour) with powder douce and honey

Lemon Chicken Source: Redon, The Medieval Kitchen

“Little Leaves” Source: Redon, The Medieval Kitchen

Mashed Parsnips Source: Redon, The Medieval Kitchen

Lozenges Source: Pegge, The Forme of Cury

Notes on the Order of Feast The meal provided is meant to promote the idea of wealth distribution, starting the meal off with a hearty laborer’s meal of pottage, establishing variety with a meal designed for someone in the merchant class, then a noble’s palette cleanser, and finally a royal dinner. Though now it’s common to hear “save your dessert for last,” that has not been the case historically. The use of fruit, cheeses, and tarts throughout the meal and a dedicated palette cleanser, are meant to mimic a traditional meal order.

These meals were identified based on increasing variety of ingredients and potential for someone who has travelled to have been exposed to it. The Legendary Robin Hood and his comrades would have been well travelled - having fought in the crusades. While the majority of the meal is designed based on common English faire, I have incorporated foods from France and Spain as well.

Resources Anonymous Andalusian Cookbook: Kitab al tabikh fi-l-Maghrib wa-l-Andalus fi `asr al-Muwahhidin, li-mu'allif majhul. The Book of Cooking in Maghreb and Andalus in the era of Almohads, by an unknown author.

Frere, Catherine Frances A proper newe booke of cokerye d. 1921; University of Leeds. Library pg 39 https://archive.org/details/b21530191/page/38/mode/2up?q=tarte

Hlafdige Aíbell ingen Dairmata “Sweets throughout Middle Age Europe and the Middle East,” https://www.eg.bucknell.edu/~lwittie/sca/food/dessert.html

Pegge, Samuel. The forme of cury : a roll of ancient English cookery, compiled, about A.D. 1390, by the master-cooks of King Richard II, presented afterwards to Queen Elizabeth, by Edward, lord Stafford, and now in the possession of Gustavus Brander, Esq. Illustrated with notes, and a copious index, or glossary. A manuscript of the editor, of the same age and subject, with other congruous matters, are subjoined. 1704-1796; University of Leeds Library https://archive.org/details/b21529401

Redon, Odile The medieval kitchen : recipes from France and Italy (1998). Chicago : University of Chicago Press. https://archive.org/details/medievalkitchenr0000redo