First course
- Carrot Sallat
- vinegar, oil, and salt
- Cabbage Sallat
- olive oil, vinegar, sugar, and salt
- A Tart of Cheese
- eggs, cheddar cheese, butter, wheat flour, salt
- Boiled Chickens
- chicken, bread (wheat flour, yeast, olive oil, salt), egg yolk, white wine, butter, parsley, sage, thyme, salt
- Bread
- wheat flour, yeast, olive oil, salt
- Butter
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Second course
- Pease Pottage
- dried peas, onions, celery, carrots, parsley, bay leaves, malt vinegar
- Boar’s Head
- pork (uncured, unsmoked ham), salt, sage
- Sauce for a Pig
- pan drippings from boar’s head, currants, cider vinegar, sage, salt
- Mustard
- Grey Poupon
- Chicken Pie
- chicken, butter, flour, currants, cider vinegar, egg, sugar, cinnamon, ginger, cloves, mace
- Small Meats
- pears, honey, almonds, egg yolks, raisins, bread crumbs, ale, butter, flour, cream, mace, salt, pepper
- Wardens in Conserve
- pears, red wine, honey sugar, cinnamon, ginger
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Third course
- Beanes
- broad beans, onion, butter
- Mallard
- duck
- Sauce for a Mallard
- onion, red wine vinegar, butter, sugar, cinnamon
- Pye of Green Apples
- apples, butter, sugar, flour, egg, cinnamon, ginger, salt, saffron
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Fourth course
- Custard
- milk, egg yolk, sugar, mace, cloves
- Spice Cakes
- currants, flour, butter, sugar, cream, eggs, cinnamon, rosewater, yeast, cloves, anise seed, salt
- Biskit Bread
- almonds, egg whites, sugar, rosewater
- Date Leach
- dates, sugar, cinnamon, ginger
- Preserved Oranges
- orange peel, sugar, rosewater
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