Despite Viking traditions, this particular Ymir was themed around Hamlet and as such the feast was Elizabethan. The menu is below – recipes will be upoaded at a later date.
Menu & Sources
First Course
- Roast Beef with Pepper Sauce: A Book of Cookrye, 1591
- Pork Pye: Similar recipes are found in both A Noble Boke Off Cookry Ffor a Prynce Houssolde or Eny Other Estately Houssolde.1468 and The Accomplisht Cook, 1660
- Sallet: : The whole body of cookery dissected, 1661 (Mushrooms), The Good Huswifes Jewell, 1596 (Sallet)
- Oat and Spinach Potage: The English Housewife, 1615
- Flavored butters: Delightes for ladies…, 1602
Second Course
- Rice of Genoa: Gentyll manly Cokere, ~1500
- Buttered Worts: Gentyll manly Cokere, ~1500
- Chicken with Green Sauce: Similar recipes are found in a number of manuscripts, including A Noble Boke Off Cookry Ffor a Prynce Houssolde or Eny Other Estately Houssolde, 1468, and The good Huswifes Handmaide for the Kitchin, 1594
- White Fricassee of Chicken: Recipe book of Sarah Longe, 1610
- Calvered Salmon with Beaten Butter: The Accomplisht Cook, 1660 (Salmon), The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened, 1669 (Butter Sauce)
- Cheese Tarts: The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened, 1669
Banquet
- Apple Fritters: Recipe book of Sarah Longe, 1610
- Candied Citrus Peels: Delightes for ladies…, 1602
- Gingerbread: Mentioned in Delightes for ladies… (1602), recipe is earlier – Harleian MS 279, 1420
- Digby Cakes: The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened, 1669
Sources
A full bibliography will be added as recipes are uploaded.