Richard II Feast – Ingredients List

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The Ingredient List For The Feast of Richard II

Shortly before mid-day, September 23, 1387, England’s King Richard II and his uncle, John of Gaunt, Duke of Lancaster, hosted a feast. Below is the list of the major items and the items served for the feast.

  • Xiiii oxen lying in salte (14 Salted Oxen)
  • IJ oxen ffreyssh (2 Fresh Oxen)
  • Vixx heds of shepe fresh (120 Sheep’s Heads
  • Vixx carcas of shepe fressh (120 Sheep carcasses)
  • Xij Bores (12 Boar)
  • Xiiij Calvys (14 Calves)
  • Cxl pigges (140 Pigs)
  • CCC maribones (300 Marrowbones)
  • Of larde and grece, ynogh (Enough Lard & Grease)
  • IIJ tod of salt veneson (84lb Of Salt Venison)
  • IIJ does of ffressh venison (3 Fresh Doe)
  • IIJ disson pullayn for Gely (60 Poultry for jelly)
  • Xjj dd to roste (144 poultry to roast)
  • C dd peions (1200 Pigeons)
  • Xjj dd partrych (144 Partridge)
  • Viij dd Rabettes (96 Rabbits)
  • X dosen Curlews (120 Curlew)
  • Xij dosen Brewes (144 Whimbrel)
  • Xij Cranes (12 Cranes)
  • Wild fowle ynogh (Enough Wildfowl)
  • VJxx galons melke (120 gallons of Milk)
  • Xij galons Creme (12 gallons of Cream)
  • Xl galons of Cruddes (40 gallons of Curd)
  • Iij bushels of Appelles (3 bushells of Apples)
  • Xj thousand eggs (11,000 Eggs)

The Poultry

  • L Swannes (50 Swan)
  • CCx gees (210 Geese)
  • L capons of hie grece (50 Fat Capons)
  • Viii dussen other capons (96 Other Capons)
  • Lx dd Hennes (720 Hens)
  • CC coppull Coyngges (400 Rabbits)
  • IIIJ Fesauntes (4 Pheasant)
  • V herons and Bitores (5 Heron & Bittern)
  • Vi kiddes (6 Goat)

The First Course

  • Veneson with Frumenty – Venison with a thick, sweet porridge of wheat
  • A pottage called viaundbruse – A Stew Of Soft Meat
  • Hedes of Bores – Boars Heads (traditional at nearly every feast)
  • Grete Flessh – Great Flesh (Roast Oxen)
  • Swannes roasted – Roast Swan
  • Pigges roasted – Roast Pigs
  • Crustarde lumbard in paste – Sweet Pastry Custards Of Wine, Dates & Honey
  • And a Sotelte – And A Subtlety

The Second Course

  • A pottage called Gele – A Stew called Jelly
  • A pottage de blandesore – A White Soup
  • Pigges Roasted – Roast Pigs
  • Cranes roasted – Roast Cranes
  • Fesauntes roasted – Roast Pheasants
  • Herons roasted – Roast Herons
  • Chekens endored – Chickens Glazed
  • Breme – Bream
  • Tartes – Tarts
  • Broke braune – Jellied Brawn Of A Deer
  • Conyngges roasted – Roast Rabbits
  • And a sotelte – And A Subtlety

The Third Course

  • Potage. Bruete of Almonds – Sweet Stew Of Almonds, Honey & Eggs
  • Stwde lumbarde – Sweet Syrup Of Honey, Dates & Wine
  • Venyson roasted – Roast Venison
  • Chekenes Roasted – Roast Chickens
  • Rabettes Roasted – Roast Rabbits
  • Partrich Roasted – Roast Partridge
  • Peions roasted – Roast Pigeons
  • Quailes roasted – Roast Quail
  • Larkes roasted – Roasted Larks
  • Payne puff – Pan Puff
  • A dissh of Gely – A Dish Of Jelly
  • Longe Frutours – Long Fritters
  • And a sotelte – And A Subtlety
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About historiccooking

A wife and mother of one little girl who is still a YUPPIE that just happens to enjoy recreating history - all aspects of how people lived in the medieval era, specifically my research focuses on 14th and 15th century England and this blog will discuss the food, cooking, equipment, and life around food in that period.

2 responses »

  1. I have been doing some related historical research and have been looking for this list everywhere. What was the original source for this?

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