Get ready for a HISTORICAL culinary experience! Allyson Szabo, author of The Re-Enactor’s Cookbook, is a cook who specializes in 14th and 15th century common meals, and 18th century American cooking.

At Iron Gate Exhibition, you will find Allyson dressed in the 15th century attire of a working woman for a land owner of the time. She will host a cooking demonstration while preparing food for the weekend. Her recipes and cooking techniques will be from the late 14th and early to mid 15th century, based around the Hundred Years War. 

Allyson will also be presenting a talk on common foods and spices of the 14th and 15th centuries, and how they were blended to create the recipes we currently have. She’ll discuss the difference between historically accurate dishes and historically plausible ones, and when it’s appropriate to use one over the other. She’ll also be offering a recipe for pottage for participants to take home and try themselves. She’ll discuss how central pottage was to the medieval diet, and how it turned into well known food items of today.

IGX “Menu”

Here is a rough list of the kind of food that will be available for the weekend. A full menu to be released in the future. All provided meals will have vegan/vegetarian options. You can purchase meals as part of your registration for the event (please enter in the comments if you require a vegan/vegetarian diet).


  • Oatmeal (with options for filling: jam, fresh fruit, sugar, honey)
  • Bacon
  • Home baked bread (with options: butter, dairy free options)
  • Cereal


  • Pykes in Brasey
  • Henne Stwed
  • Chickpeas in Almond Milk
  • Meat or root vegetable pies


  • Chykonys in Bruette
  • Stwed Beeff
  • Mushroom and Barley Potage
  • Dessert such as: A Pottage of Roysons

Sides (available at Lunch and/or Dinner)

  • Rice
  • Stuffed Grape Leaves
  • Bread
  • Cheese
  • Pickles
  • Fruit