Louise has generously allowed us to publish the 14th century menu for the 2016 St Ives 14th Century Village.
It’s not an accurate representation of how a 14th Century encampment would eat because it needs to take into consideration modern eating times, and the practicalities of cooking in a camp rather than a castle kitchen. But it did work as an excellent modern mediveal faire menu.
| ? | Friday | Saturday | Sunday | Monday |
| Breakfast | Porridge | Porridge | ||
| ? | Scrambled eggs and ham (G/F) | Scrambled eggs and ham (G/F) | ||
| ? | Bread and honey | Bread and honey | ||
| ? | ||||
| Snacks | Fruit | Fruit | ||
| ? | Almonds | Almonds | ||
| ? | Boiled eggs | Boiled eggs | ||
| ? | ||||
| Lunch | Cold spread | Cold spread | ||
| ? | Chicken meatballs | Leach Lombard with sauce | ||
| ? | Broad beans yfried | Green Poree | ||
| ? | Lamb Ausoerre (Lamb cooked in green sauce) | Gele of Flesh (Chicken Jelly) | ||
| ? | Cheese fritters | Fenkel in Sops | ||
| ? | Salat | Salat | ||
| ? | Tarte in Ymbre day (Onion and Egg Pie) | Tarte in Ymbre day | ||
| ? | Fruit tarts | Fruit tarts | ||
| ? | ||||
| Afternoon snack | Cheese and herb ‘pizza’ | |||
| ? | Leftover cold spread | |||
| ? | ||||
| Dinner | Soup Kitchen: Vegetable soup or Chicken and vegetable soup |
Beef cooked as Venison, served with Frumenty | Pease Pottage | |
| ? | Lentil Pottage, served with pickled vegetables | Pease pottage with ham | ||
| ? | The Castle Subtelty from Forme of Curye with individual sambocade tarts | Applemoy | ||
| ? | Chamber spices | Chamber spices | ||
Louise is a member of Company of the Staple, a Living History 14th Century group which focuses on Calais in 1376. Company of the Staple were the host group of the 14th Century Village at St Ives 2016, and members from Company of the Staple did the majority of kitchen organisation and cooking for this event.
