Recipes are taken from the Libro Novo (Banchetti) by Cristoforo Messisbugo from the 1557 edition of the Libro Novo printed in Venice as translated by Charles A. Potter (AKA Master Basilius Phocas). The head cook for the banquet is Debra Hense (AKA Lady Kateryn de Develyn).
Puff pastry in the Catalan Style #41B
Puff pastry with Proscuitto ham #42B
Cheese pastries, #47B
Green olives/Black olives
Roasted Pork
Maccaroni #52B
Pie of Cherries #55B
Small Stars of Another Kind #48A
Roasted Asparagus
Garlic sauce #88B, Mustard sauce #85D, Sweet sauce #88A
Capon with Peas, #94D
Ravoli #51C
Marchioness pie #62C
Stuffed Savoy Cabbage #81E
Golden Baloney #96A
Lemon sauce, #85F
Fresh Strawberries
Tarts of Milk in the French Style #56B
Marzipan pastry disguised as beans #49C
Perfect cookies #40