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Textbook: The Delectable Past (1965) by Esther B. Aresty

Antiquity to Elizabethan England

(All dishes subject to change)

Antiquity

• Shrimp in Chard Leaves
• Almond Cheesecake
  • Goat Cream Cheese
• Apician Ham and Figs
• Apician Dilled Chicken

Special projects:

• Exit to Modernity, Ile de France chevre
• Exit to Modernity, Wilted Mesclun and Chevre salad with Roasted Tomato and Bacon vinaigrette

• King Richard’s Salat
• Chicken Hash Fit for a King
• Fried Bread Crumbs
• Mustard Soup
• Daryols (possibly pushed to later in the book)

The Renaissance

• Chestnut Torta
• Pesce in Gelatina (Fish in Aspic)
• Discussion of Dinner for fifteenth of October (possible selected dishes)
• Scappicini
• Ciambellette
• Baked Quinces/Quince Compote
• Liver Dumplings
• Rosti
• Duck stuffed with raw fruit (or duck breasts with fruit)

Elizabethan England

• Minst Pyes
• Balles of Italie
• Discussion on A Tart to Provoke Courage in Man or Woman
• Apple Orange Tart
• Capon with Lemon Sauce
• Buttes’ Way of Seasoning Lamb
• Buttes’ Way with Spinach
• Spinach or Sorrel Soup
• Italian Green Sauce (pesto)
• Walnut biscuits
• Veal Olaves
• Prune-Stuffed Chicken
• Of Compound Sallets
• Candied Blossoms
• A Floral Dessert