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A 1240 AD London Valentines Feast

Here are some period-appropriate recipes and cooking instructions for the foods mentioned in the 1240 AD Valentines feast in London England (This feast comes from a new book by Ron Townsen: “Knights Templar and the Spear of Destiny”):

Roast Pork:


  • 3 lbs pork shoulder or leg

  • Dripping fat or lard

  • Salt and pepper


  1. Prepare cooking fire and let it burn to glowing coals.

  2. Rub the pork all over with salt and pepper. Place on a spit and balance over fire. Turn spit regularly so pork browns evenly.

  3. Baste frequently with the dripping fat or lard to keep moist. Add more coals as needed to maintain a moderate heat.

  4. Cook for approximately 90 minutes until deeply golden brown on the outside and cooked through. Let rest before carving.

Roasted Game Birds:

Choose plump fowl such as pheasant, goose, duck or pigeon.


  • Game birds

  • Goose or duck fat

  • Herbs


  1. Pluck feathers, remove innards, rub with fat or oil, and season inside cavity with herbs.

  2. Insert a slice of onion inside cavity to impart moisture.

  3. Truss bird with cooking string and balance on spit over fire, turning frequently.

  4. Baste with fat/oil to prevent drying. Cook approximately 30-60 minutes until juices run clear.

Cheese and Egg Tart:


  • 1 rolled pie crust

  • 3 eggs

  • 1 cup milk

  • 1 cup grated cheese (cheddar or cheese curds)

  • Salt and pepper


  1. Preheat the oven.

  2. Whisk eggs together with milk, salt and pepper.

  3. Line a tart pan with rolled out pie dough. Pour in egg mixture and top with grated cheese.

  4. Bake at 350°F for 30-35 minutes until pastry is golden and filling set.

Eel Pie:


  • 2 lbs eel, cleaned and chopped

  • Pie dough

  • 1 onion, chopped

  • Fresh herbs

  • Salt and pepper

  • Egg wash


  1. Sauté eel and onions until cooked through.

  2. Add herbs and seasonings then let cool.

  3. Line a pie dish with rolled out dough. Add filling then top with dough lattice. Brush with egg wash.

  4. Bake at 400°F for 30-40 minutes until deep golden brown.

Sweet Custard Tart:


  • 2 eggs

  • 1 cup cream

  • 1/3 cup honey

  • Pinch of saffron

  • 1 tsp vanilla

  • Baked tart shell


  1. Preheat oven to 325°F.

  2. Whisk eggs and blend in cream, honey, saffron and vanilla.

  3. Pour into baked tart shell. Bake for 25-30 minutes until just set.

Marchpane Confection:


  • 2 cups ground almonds

  • 1 cup sugar

  • 2 tbsp rosewater

  • Red food coloring (optional)


  1. Mix the ingredients into a firm paste. Knead until pliable and smooth.

  2. Shape into ornate knots, animals or shapes. Brush with egg white and decorate with fruits or nuts.

Hippocras Spiced Wine:


  • 1 bottle red wine

  • Peels of 1 orange and 1 lemon

  • 1 cinnamon stick

  • 1 vanilla bean, sliced

  • 1 tbsp honey

  • Pinch of nutmeg and ginger


  1. Heat wine and all spices in pot until steaming but not boiling.

  2. Remove from heat and stir in honey.

  3. Steep flavors for at least 2 hours and serve warm.



This feast comes from a new book by Ron Townsen: “Knights Templar and the Spear of Destiny”


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