White Rose Inn

Guidelines for what to bring to the White Rose Inn:

• Include an ingredient list if you can and your name so we know who to go to if it was particularly yummy. Place it by your dish.

• Keep your food cold or warm as needed. Sometimes we will have the use of a kitchen, but not always. There may (or may not be) refrigeration. Take care of your food until you are asked to put it out. Sometimes there will be a drop off table for things that can stay at room temperature. Contact the Event Steward if needed.

• Write your name on the bottom of your serving dish.

• Serve it on/in a medivalish dish. Don’t plop it on the table in a plastic bowl or in the packaging it came in. Pick up a medivalish plate or bowl from the thrift store to serve stuff in.

• Cut things into serving sizes. If you are bringing a pie, slice it up beforehand or no one will eat it.

• We are trying to create the ambiance of the Middle Ages. Every little bit helps. That atmosphere is not helped by having to stare at a Lay’s Potato Chip bags (which by the way YOU SHOULD NOT BE BRINGING !!!!) 

• Try to find things appropriate to your persona or your country of interest. One of the easiest ways to experience the pre 1600’s world is through food of the period. Remember, just because chocolate was available from South America does not mean that fluffy chocolate cupcakes (although delicious and I will absolutely eat them) are “period”. 

  • Here is a good list of foods from the Columbian Exchange https://www.ncpedia.org/anchor/columbian-exchange-glance

  • An interesting article on European impressions of “new” world foods with links to book facsimiles. https://dcc.newberry.org/?p=14426

Modern to buy on the way to the event (will pass)

• Summer sausage

• Rotisserie Chicken

• Cheese and Crackers

• Prosciutto wrapped around cheese

• Carrots and Hummus

• Smoked salmon, kippers etc with crackers

• Pita and hummus

• Fruit

• Bakery items that don’t look modern. Skip the cookies and cupcakes and look for hand pies or Mexican Pastries

• Stuffed Grape Leaves – Dolmas 

• Quiche

• Salad Kit 

Modern to make (will pass)

• Puff Pastry Hand Pie https://sallysbakingaddiction.com/simple-cherry-pastry-pies/

• Apple Tart https://www.newbasicscookbook.com/holiday2017/christmas_recipes_medieval_apple_tart.htm 

• Any soup or stew. Just avoid potatoes, tomatoes, or bell peppers if you are trying to make something “old” world.

• Pies (hand pies,tarts or galettes are even better https://www.acouplecooks.com/galette-recipe/ )

• Quiche

• Bratwurst (can be served warm or cold) bring some mustard 

• Deviled eggs

• Traditional recipes

• French Toast or waffles

• Pierogis from the freezer section (can be eaten warm, cold, baked, fried or boiled.)

Medieval to make 

• Meat or fruit pie https://haandkraft.blogspot.com/2009/10/medieval-pies.html 

• Baked apples (Either do a lot of apples for multiple servings, or slice and do in a casserole dish or chop them into servings after baking)  1443 AD https://wh1350.at/en/medieval-cooking/a-baked-apple-from-the-rheinfraenkisches-kochbuch-cookbook/

• Lentil stew https://www.youtube.com/watch?v=RGJE1gCvyhU 

• Pokerounce https://kitchenhistoric.blogspot.com/2012/09/pokerounce-c1420.html

• Waffles https://coquinaria.nl/en/wafers-with-whipped-cream/ 

• Beef red wine stew https://www.medieval-recipes.com/delicious/beef-red-wine-stew/

• Beef stew in trenchers https://www.pepperandpine.com/medieval-feast-trenchers-and-beef-stew/ 

• Any from here https://www.britishmuseum.org/blog/how-cook-medieval-feast-11-recipes-middle-ages 

• Sources for inspiration

  • http://www.godecookery.com/

  • https://www.britishmuseum.org/blog/how-cook-medieval-feast-11-recipes-middle-ages

  • https://www.medievalcookery.com/ 

  • https://medievalbritain.com/category/type/medieval-life/medieval-recipes/ 

Definition :“New” world vs “Old” World https://www.edu.gov.mb.ca/k12/cur/socstud/foundation_gr7/blms/7-4-4b.pdf