An Elizabethan Dinner Party
12 October 2003
This past Pennsic, as I was sitting in the Food Court, surrounded by fried rice and pizza, I had an overwhelming desire for Elizabethan cooking. Once I got home, and managed to find a free weekend, I threw a dinner party where I could try out a bunch of recipes I'd always wanted to make. I am grateful to my guests for being willing to try so many experimental dishes.
The Menu
Peasecods in Lent
Sodde Eggs
Smeared Rabbit
Herring Pie
Fartes of Portingale
Sallet of Spinach
Fried Beans
A Creame Called a Foole
Quince Pie
Sugar Plate and Marzipan Subtlety
Copyright 2003, Abigail Weiner