Ingredients for the Crossroads Faire Feast

White Rice
Red Lentils (Massor Dal)
Ghee
Onion, Minced
Clove, powdered
Cinnamon
Black pepper
Ginger, Chopped
Cardamon
Sugar
Bay Leaf
Turmeric
Salt

Serve with fresh Chopped Fruits, Oranges, Mango, Sultanas, Apricots (if available) (cashews on side),

Ground Rice
Milk
Rose water
Sugar
Chopped Dates
Ground Cloves

Garnish with chopped nuts (Pistachio)

From Sallets, Humbles, and Shresbury Cakes, pg. 30

Jumbo eggs
Finely chopped ham
Heavy cream
Salt
Ground pepper
Cinnamon
Cloves
Mace
Ginger
Fine chopped currants
Fresh spinach, cleaned, cooked and drained

Garnish platter with flower blossoms (marigold, nasturtium, or squash)

Medieval Kitchen, pg. 152

Fresh cheese: ricotta
Sugar
Fresh ginger
Butter
Bread crumbs
Large eggs
Salt
Raisins
Pastry shell
Sugar
Rosewater
Cinnamon

Medieval Kitchen, pg. 114

Chickens
Red wine vinegar
Lemon juice
Parsley, chopped
Bay leaves
Sage
Rosemary
Garlic, (crushed lightly)
Salt to taste

Medieval Kitchen, pg. 55

Beef broth
Swiss chard leaves, chopped
Wpinach leaves, chopped
Italian parsley, chopped course
Mint
Black pepper to taste

Medieval Kitchen, pg. 71

Leeks
Salt pork, rendered
Eggs
Lots of saffron
Salt to taste
Bread crumbs

Top with spice mixture consisting of ground ginger, cinnamon, nutmeg.

The Islamic World - #51 of Complete Anachronist, pg. 53

Start with basic mini pie shells, blind baked.

Mini Pie shells
Diced Onions
Ground lamb
Ground cloves
Fresh chopped mint
Plain yogurt (full fat)
Olive oil to taste