Give it Forth

An invitation to a "Virtual Feast" -

Italian is not my first language, and while every effort has been made to work carefully from period sources, errors in transcription, interpretation, or phrasing may remain. I would be grateful if any such issues were brought to my attention privately, so they may be corrected with care and respect for the sources.

This banquet packet is offered as a framework rather than a mandate. The virtual dinner will take place over the weekend of February 21–22, and participants are encouraged to select freely from the dishes presented here. A contribution may be as simple as a single dish or as elaborate as a full multi-course feast.

Cooks are warmly invited to share their experiences, photographs, and any adaptations they made in the kitchen. Changes, substitutions, and practical adjustments are part of the process of learning and engagement, and they are welcome.

The goal is not strict replication, but shared exploration: gathering at the table, experimenting with unfamiliar techniques or flavors, and enjoying the act of cooking together across time and distance. Above all, this is meant to be enjoyable.

Please let me know if the shared link does not work! The document with all of my interpretations is 112 pages.

Finalized Virtual Banquet Recipes Primo feruitio posto in tauola . Insalata di cicoria bianca,insalata di carote,prosciutto sfilato, testa di ruffolatto fredda , fette di cedro condite con aceto rofato , zuccaro & cannella ,grue arrosta fredda, capperini, capponi falpamentati & falciccioni bolognefi . First service placed on ...

🦃 A Tudor & Stuart Thanksgiving — History at the Holiday Table

What would a Thanksgiving feast look like if it were inspired by the kitchens of Tudor and Stuart England?

This month on Give It Forth, we’re exploring that idea — not as an attempt to recreate Thanksgiving in the 1600s (it didn’t exist there!) but to capture the spirit of the season: gratitude, abundance, and good food shared around a winter table.

Each recipe comes from early modern English sources like Robert May’s The Accomplisht Cook (1660) — reimagined for modern cooks while keeping their original charm.

✨ Explore the series so far:
🥗 A Grand Sallet of Roast Meats and Pickled Things — the Tudor answer to a holiday salad platter.
👉 https://giveitforth.blogspot.com/2025/11/a-grand-17th-century-sallet-of-roast.html

🌿 Green Pudding of Sweet Herbs — a boiled pudding that doubles as stuffing or a vegetarian side.
👉 https://giveitforth.blogspot.com/2025/11/green-pudding-of-sweet-herbs-tudor.html

🍇 Tudor Appetizers: Entrées de Table — elegant little bites to begin a feast, from eggs to preserved fruits.
👉 https://giveitforth.blogspot.com/2025/11/tudor-appetizers-entrees-de-table-from.html

🥔 Soops and Mashed Potatoes: How a Tudor Luxury Became a Holiday Staple — tracing the journey from Robert May’s sweet-spiced “soops” to Hannah Glasse’s first printed mashed potatoes.
👉 https://giveitforth.blogspot.com/2025/11/soops-and-mashed-potatoes-how-tudor.html

🦃 Robert May’s Roast Turkey (1660) — a lavish bird basted in butter, wine, and herbs, served with rich gravy.
👉 https://giveitforth.blogspot.com/2025/11/robert-mays-roast-turkey-1660-basting.html

⚖️ Historical Note & Disclaimer:

The English Tudors and Stuarts didn’t celebrate Thanksgiving — that’s purely an American tradition.

This series simply imagines how dishes from their winter feasts — roasts, puddings, sauces, and “made dishes” — might have found their way, in spirit and flavor, to our modern holiday table.

✨ Next Up:

🥧 Pumpion Pie (1658 & 1670) — from The Compleat Cook and The Queen-Like Closet — the earliest spiced pumpkin and apple pie recipes in English cookery. You may be surprised how close they come to the pumpkin pie we know today.

Follow the series at Give It Forth
and see how history can inspire your Thanksgiving table. 🕯️🥧

Give it Forth: Eat Like a King: Robert May’s Roast Turkey (1660): Basting, Saucing, Baking & Carving a Feast Bird Robert May’s 1660 roast turkey with claret basting, herb pudding, and Tudor-Stuart sauces—an Old World feast reborn for an American Thanksgiving.

This season, we’re setting the table for a different kind of Thanksgiving — one straight from 1660. Robert May’s roast turkey, basted in claret and herbs, marks the start of our Tudor & Stuart Thanksgiving series.

Of course, the Tudors and Stuarts did not celebrate Thanksgiving as we do in America today. This series simply imagines how dishes from their winter feasts — from Robert May’s 1660 Accomplisht Cook to earlier Tudor cookbooks — might have found their way, in spirit and flavor, to the modern table. It’s a chance to explore the shared themes of gratitude, abundance, and seasonal celebration across centuries.

Give it Forth: Eat Like a King: Robert May’s Roast Turkey (1660): Basting, Saucing, Baking & Carving a Feast Bird Robert May’s 1660 roast turkey with claret basting, herb pudding, and Tudor-Stuart sauces—an Old World feast reborn for an American Thanksgiving.

🌸 Kitchen Adventures Update – The Japanese Crown Tournament Feast

Over the past week, I’ve been revisiting and refreshing some of the most intricate—and beautiful—recipes from the 10/19/2019 Japanese Crown Tournament Feast.

This round focused on one of the most symbolic dishes in samurai cuisine: O-zoni (Rice Cake Soup) — a soup of renewal, hospitality, and harmony.

To honor its depth, I’ve rebuilt the post with historical framing, clear modern adaptations, and a new companion series highlighting the building blocks that give O-zoni its character:

🥣 Vegetarian Dashi
– the kombu and shiitake stock that forms the soul of the broth.
🍚 Kaku-Mochi
– hand-pounded rice cakes, the heart of the dish and symbol of longevity.
🐟 Kamaboko
– the pink-and-white fish paste cake representing harmony and festivity.
🌿 Furikake
– a zero-waste rice seasoning made from the leftovers of dashi, transforming thrift into flavor.
🍲 O-zoni (Rice Cake Soup)
– where it all comes together in the bowl.

Each post now includes expanded historical context, new photography, updated SEO structure, and a “Building Blocks of O-zoni” section linking them all together.

While I was at it, I also revisited two of our favorite Muromachi-period salads:
🥕 Kohaku-namasu – Daikon and Carrot Salad

🥒 Mikawa-ae – Miso & Salt-Cured Cucumber

These bright, simple pickles balance the richness of the O-zoni set perfectly.

If you love seeing how layers of history, symbolism, and taste intertwine across a Japanese feast, explore the updated series and let me know what you think.

📜 Series Hub – Honzen Ryōri Overview & Menu

🍶 More updates coming soon…

Send a message to learn more

✨ Friday Update – What’s New on Give it Forth ✨

We’ve been busy this week updating and expanding some of our favorite recipes — and even added a brand-new pottage! Here’s what’s fresh:

📜 New Post!
🥣 A Potage – Harleian MS. 279, c. 1430
https://giveitforth.blogspot.com/2019/08/harleian-ms-279-ab-1430-cxlix-potage.html

🔄 Updated Posts:
🥗 Compost (The Forme of Cury, c. 1390)
http://giveitforth.blogspot.com/2017/03/compost-forme-of-cury-c-1390.html

🦐 To Stew Shrimps (The Accomplisht Cook, c. 1660)
http://giveitforth.blogspot.com/2017/04/to-stew-shrimps-being-taken-out-of.html

🍄 Funges – Mushrooms in Pottage (Harleian MS. 279, c. 1430)
http://giveitforth.blogspot.com/2017/10/funges-mushrooms-in-pottage-harleian.html

🥣 Eisands with Otemeale Grotes (Book of Cookrye, 1591)
http://giveitforth.blogspot.com/2017/10/eisands-with-otemeale-grotes-book-of.html

🥟 Chawatteys (Harleian MS. 279, c. 1430)
http://giveitforth.blogspot.com/2017/10/chawatteys.html

🥬 Canabenys with Lekys (15th c.)
https://giveitforth.blogspot.com/2015/03/canabenys-with-lekys.html

🥞 A Fryed Meate – Pancakes in Haste (1682)
https://giveitforth.blogspot.com/2017/10/a-fryed-meate-pancakes-in-haste-for.html

🥚 Egges yn Brewte – Poached Eggs with Cheese (c. 1490)
https://giveitforth.blogspot.com/2017/10/egges-yn-brewte-poached-eggs-with.html

🍞 Savoury Tostyde (Closet of Eminently Learned Ladies, 1600s)
https://giveitforth.blogspot.com/2017/10/savoury-tostyde-closet-of-eminently.html

🛍️ Find of the Week
🥖 1,000-Year-Old Italian Sourdough Starter – bake bread the way it was done for centuries before commercial yeast.
https://tidd.ly/4naTIMf

✨ Last Week’s Pick
🌿 Medieval Monk’s Blend Seasoning – a touch of historic flavor for sweet or savory dishes.
https://tidd.ly/3IjGNIU

🌿 Shop Our Pantry Picks
Grains of Paradise – https://tidd.ly/423CV5v

Ceylon Cinnamon – https://tidd.ly/4nCB4Nd

Ginger – https://tidd.ly/46R4XTt

Nutmeg – https://tidd.ly/4gwXJbl

Cloves – https://tidd.ly/3IrpSE8

Galangal – https://tidd.ly/4ndxGss

Raw Sugar – https://tidd.ly/4pKHj3A

🙏 Thank you for supporting Give it Forth! Every click on these links helps keep our kitchen adventures and research going strong.

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🥣 New on the blog!
I just recreated a 15th-century egg-enriched pottage — a rich blend of almond milk, wine, dried fruits, pine nuts, honey, and a sugar-spice mix. 🍷🍇🍯

It’s a sweet-savory comfort dish that shows how medieval cooks loved layering flavors. This recipe sits alongside other fruit pottages like Pottage of Raisins, Taylours, and Rapeye.

👉 Read the full recipe + history here:

Give it Forth: Eat Like a King: Harleian MS. 279 (ab 1430) - .Cxlix. A Potage. - A Pottage Egg-enriched medieval pottage with almond milk, dried fruits, honey, and sugar spice mix. A 15th-century sweet-savory dish with rich texture.

Were medieval feasts chaotic indulgence? John Russell’s Boke of Nurture shows the opposite: a carefully choreographed menu, balancing humors and digestion.

From brawn and mustard to peacock in feathers, baked quinces, and hippocras — every dish had a purpose.

🧐 Dive into A Dynere of Flesche and see how health, status, and spectacle shaped the medieval table.

👉 Read more

Give it Forth: Eat Like a King: A Dynere of Flesche — John Russell’s Medieval Feast and the Logic of Digestion How humoral medicine and digestion shaped John Russell’s 15th-c. feast—from brawn and swan to apples, comfits, and hippocras—for SCA cooks & readers.

🌟 New on Give it Forth! 🌟

We’ve published two deep dives into the forgotten wonders of the medieval and Renaissance table:

🍽️ Entremets — The Forgotten Medieval Course

From jeweled jellies and gilded fruits to rich creams and savory showpieces, entremets were the dazzling surprise courses that broke up heavy feasts.

🍷 From Sauce to Aspic — A 500 Year Journey of Galentyne

Discover how a humble medieval sauce for fish and meat evolved into aspics and banquet showpieces over centuries.

✨ Whether you’re planning a feast, curious about culinary history, or just love food stories, these are packed with recipes, context, and inspiration!

👉 Dive in and tell us: Which would you rather serve at your table — a glittering entremet or a savory Galentyne?

Send a message to learn more

New on Give it Forth:
Fyletes in Galentyne (Harleian MS. 279, c.1430) — now with both stew & sauce interpretations.

Read the update: https://giveitforth.blogspot.com/2016/02/harleian-ms-279-1430-fylettys-en.html

Spice context: https://giveitforth.blogspot.com/2025/09/medieval-spice-mixes-powder-douce.html

Give it Forth: Eat Like a King: Fylettys en Galentyne - Pork in Spiced Onion Sauce (Stew & Sauce Interpretations, Harleian MS. 279, c.1430) Medieval pork dish from Harleian MS. 279: spiced onion galentyne sauce or stew. Includes both interpretations, with blood or sanders options.

📚 Friday Roundup – What’s New on Give It Forth

We’ve been busy this week! Here’s what’s fresh on the blog:

✨ New & Updated Recipes

🟤 The Importance of Color in the Medieval & Renaissance World – symbolism, humors, and the tawny drink Tannye.

🧄 Torta Bianca (White Tart) – updated with color notes & sources.

🥒 Onion Salad – refreshed with context & images.

🍮 Diriola – custard history & menu placement.

🥘 Sauce Sarsoun – almond, sugar & pomegranate sauce (new!).

🥩 Cormarye – pork roast with carving & spice context.

🐇 Coney in Gravy – new educational sidebars.

🍗 Hennys in Gauncelye – revised with alternate interpretations.

📑 Updated Pages
We’ve also made updates to:

🔖 Historical Herbal & Culinary Resources

🔖 Apothecary Weights & Measures

🔖 Medieval Cooking Basics – The Importance of Color

🌟 Weekend Spotlight
This week’s spotlight: The Importance of Color in the Medieval & Renaissance World 🟤🎨
From heraldry to food, color was a language of meaning—and we’ve explored it in depth, with a case study of the tawny drink Tannye.

🥕 Don’t miss our new Dietary Notes section on recipes—highlighting vegetarian, vegan, gluten-free, and allergen-friendly options. We’d love your feedback!

Visit the blog at giveitforth.blogspot.com

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✨ Big update on Give It Forth! ✨

🌿 New today!

Sauce Sarsoun – Almond, Sugar, and Pomegranate Sauce (Harleian MS. 279, c.1430) → https://giveitforth.blogspot.com/2019/07/harleian-ms-279-ab-1430-c # # -sauke.html

Additionally, I’ve just finished updating the full set of recipes from my Ceilidh 2001 – Fourteenth-Century Italian Feast project, and today I’ve published a brand-new medieval sauce recipe from Harleian MS. 279.

Here’s everything you can explore:

🍴 First Course

Torta d’agli (Garlic Tart) → https://giveitforth.blogspot.com/2025/09/torta-daglio-garlic-torte-renaissance.html

Une Vinaigrette (Beef & Onions with Wine-Ginger Sauce) → https://giveitforth.blogspot.com/2025/09/medieval-french-cooking-une-vinaigrette.html

Fungi di Monte (Mountain Mushrooms) → https://giveitforth.blogspot.com/2025/09/fungi-di-monte-renaissance-italian.html

🥣 Second Course (Pottage)

Del Brodo Saracenico (Saracen Chicken with Fruits & Almonds) → https://giveitforth.blogspot.com/2025/09/del-brodo-saracenico-saracen-chicken.html

Cretonnée de pois (Peas in Almond Milk) → https://giveitforth.blogspot.com/2025/09/cretonnee-de-pois-split-pea-pottage.html

De lasanis (Medieval Lasagna with Cheese & Pepper) → https://giveitforth.blogspot.com/2025/09/de-lasanis-medieval-lasagna-with-cheese.html

🥩 Third Course (Roasts & Vegetables)

Cormarye (Spiced Pork Roast with Wine Sauce) → https://giveitforth.blogspot.com/2025/09/cormarye-spiced-wine-pork-roast-forme.html

Fava fresche con brodo di carne (Fresh Favas with Parsley & Mint) → https://giveitforth.blogspot.com/2025/09/fava-fresche-con-brodo-di-carne-fresh.html

De la insaleggiata di cipolle (Roast Onion Salad) → https://giveitforth.blogspot.com/2025/09/de-la-insaleggiata-di-cipolle.html

🍮 Dessert

Diriola / Darioles (Renaissance Custard Tart) → https://giveitforth.blogspot.com/2025/09/diriola-maestro-martinos-renaissance.html

Torta Bianca (White Tart with Ginger & Candied Fruit) → https://giveitforth.blogspot.com/2025/09/torta-bianca-white-tart-redon-1998.html

📖 You can also browse the entire Ceilidh 2001 Feast Hub here:
https://giveitforth.blogspot.com/2025/09/ceilidh-2001-fourteenth-century-italian.html

Give it Forth: Eat Like a King: Sauce Sarsoun (Harleian MS. 279, c.1430) – Medieval Almond, Sugar & Pomegranate Sauce Medieval Sauce Sarsoun recipe (Harleian MS. 279, c.1430) — almond milk, sugar & wine sauce with pomegranate, perfect for feast cooking.

✨ New on the Blog! ✨

Travel back to the 15th century with a dish fit for a feast — Capon and Consewe from Harleian MS. 279 (c. 1430). A roasted capon paired with a savory pottage, this recipe showcases the balance of elegance and comfort in medieval cookery.

🍗 Read the full recipe with original text + modern redaction here:
👉 https://giveitforth.blogspot.com/2019/02/harleian-ms-279-ab-1430-lxiiij-capon-in.html

Perfect inspiration for SCA feast planning, historical cooking experiments, or anyone curious about what was really on the table in the Middle Ages. 🌿

Give it Forth: Eat Like a King: Capoun in Consewe – Medieval Chicken in Almond Broth (Harleian MS. 279) “Medieval chicken pottage from Harleian MS. 279: capon in almond broth with herbs & sugar, a comforting feast-day dish.