KWAG Food

Friday Evening - Travelers Fare
A meal on the road, based on dishes from three period sources (Ein Büch von Güter Speise, Ein New Kochbuch, Das Kochbuch der Sabina Welserin)

Hünre und Lahs in Teyge - Salmon or Chicken Pastries
Einen fladen - Meat and Cheese Pastries
Harte Eyer - Seasoned Hard Boiled Eggs
Cucummern - Preserved (pickled) Cucumber Salad
Gruen Feldt Salat - Green Field Salad

Saturday Day - A Ploughman’s Meal
Loosely based (because we like meat) on the meal of bread and cheese from Pierce the Ploughman’s Crede (1393)

Sausage
Smoked Herring
Cheeses
Bread
Pickles
Fruits

Saturday evening - Fruits of your labors
A good hearty german meal based on dishes from three period sources (Ein Büch von Güter Speise, Ein New Kochbuch, Das Kochbuch der Sabina Welserin)

On the table - Bread, Butter, Cheese, pickled veggies

Main Course
Gút Lembratten - Good Roast Beef
Gút Schweinebraten - Good Roast Pork
Klein Krebs - Fried Shrimp
Condimente - Mustard Sauce
Ein Andre Salsenn - Green Sauce
Bonen Frieusieren mit Speck - Fried Beans with Bacon

Weiss Schwammen - White Mushrooms

Brat Ruben - Fried Root Vegetables
Gesotten Zwibelsalat - Cooked Onion Salad

Dessert
Kirschen - Cherries Stewed in Wine
Torten von Epffel - Apple Tart
Sweet Cream

Sunday Morning - Breaking the Fast
A meal to break your fast, based on dishes from both Enlgish (Forme of Curye,Harleian MS. 279 ) and German (Ein Buch von guter spise) sources.

A Potage of Roysons - An apple-raisin pudding
Tart in Ymber Day - Onion Herb Cheese Quiche

Ein spise von birn - Pear Stuffed Toast
Bacon