St Ives Medieval Fair Menu – 2018
Once again Company of the Staple were the hosts of the 14th century village and provided the skills and know-how for creating the delicious food which the 14th century ate all weekend, freeing people up to talk about their passions in the 14th century to our public.
Featured image is by Gareth Carr @gcimagery. 14th century cooking set up at St Ives Medieval Fair 2018
| Friday | Saturday | Sunday | Monday | |
| Breakfast | Porridge | Porridge | ||
| Erbolat (Breakfast Tart) | Breakfast Tart | |||
| Bread and honey | Bread and honey | |||
| Stewed fruit | ||||
| Snacks | Fruit | Fruit | ||
| Almonds | Almonds | |||
| Boiled eggs | Boiled eggs | |||
| Lunch | Cold meats and cheeses | Cold meats and cheeses | ||
| Small pies | Small pies | |||
| Green Vegetable Torta | Green Vegetable Torta | |||
| Fruit tarts | Fruit tarts | |||
| Afternoon snack | Flatbreads | |||
| Leftover cold spread | ||||
| Dinner | Soup Kitchen: | Chicken Cominy | Lamb Auserrore – With beef instead of lamb | |
| Pease pottage | Golden Blamanger | Frumenty – not made, used bread instead | ||
| (with or without ham) | Spynoches yfryed | Cabbage in the german style | ||
| Fennel in Soppes | A dish of new peas | |||
| Pork meatballs | Perys in confyt | |||
| Salat | ||||
| Sambocade | ||||
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