16th Century Snax

[helblonde]

So, to cap off my fun, I've agreed to cater lifeofglamour's Laureling vigil (hooray!) at Beltane. She has requested a 16th century spread and I need help

Comments

[lifeofglamour]

Yay!!
We have some plates and bowls to contribute, too.

[trystbat]

The Chateau Rose will have at least the dayshade set up w/tables & cloths, chairs/benches. I have scads of metal trays & pitchers I can bring, & if lifeofglamour wants, I can supply pink drinks.

[trystbat]

Hey, sarahbellem & I will eat all the foods! Best part of going to vigils, imo.

[kiria_dk]

Were they still doing caudell in the 16th century?

[ppfuf]

Ja sure, you becha! People were still drinking caudles and almond milk, but the written recipies get weirder and more complex, as almonds and sugar were more avaliable.
There's a buttered beer recipe in John Partridge (1594) that's pretty good if you like beer.
Wine thickened with eggs or beer thickened with oatmeal, see Dawson's Good Housewife's Jewel (1596)
There's a late recipe for ale-based Almond caudle in A book of Fruits and Flowers (1653)

[helblonde]

I'd like to keep beverages simple. My experience says that little of the period nonalcoholic drink gets consumed. Save water, of course. I will check with Elena to see what she prefers.

[ppfuf]

I love shellbread, they are like modern madelines. Here's a recipe: http://www.godecookery.com/engrec/engrec159.html There's a good redaction in Lowin's _Dining with William Shakespear_.

If you are willing to buy rather than make things, I recommend Trader Joe's cinnamon coated almonds, the wafers in the yellow boxes, and the little square fruit jellies. Put these with some bright colored fruit and you are 1/2 way to a Tudor Banquette. If you have some tiny cookie cutters, you can also cut fruit leather in shapes, which has a lot of visual appeal.

[helblonde]

Awesome! Fast and easy has great appeal.