Marketplace

Although subsistence farming is the most common form of acquiring food in the Old Empire, it is not an option for city dwellers, or those who live in more arid locations. These people rely upon a network of farms and merchants bringing produce into community marketplaces. In most locations, marketplaces reflect only those things that can be grown in the surrounding region. Established port markets are another matter entirely, often offering fruits, vegetables, and seasonings from distant lands.

The items below are meant to represent foods available on Teréth End. Since it is not reasonable to list every variation of every food source, equivalent real-world examples are provided.

Baking

Every city has a bake-house of one kind or another. Bakers make bread, cakes, pies, pastries, and sometimes pasta. Bakers may also serve as distributors for large Mill operations, selling milled goods (e.g., flour, meal) alongside their prepared goods. Within southern Vulmùra it is not uncommon for Bakehouses and Mills to be housed and operated within the same building(s).

Ingredients

  • Flour, Barley (Flour): 1/4-3/4d (10 lb)
  • Flour, Bean: 2,1/4-6,3/4d (10 lb)
  • Flour, Rye (Flour): 3/8-1,1/8d (10 lb)
  • Flour, Wheat (Wheat Flour): 3/8-1,1/8d (10 lb)
  • Flour, Wheat, White (Wheat Flour): 1/2-1,1/2d (10 lb)
  • Oatmeal (Oatmeal): 1/8-3/8d (10 lb)
  • Peasemeal (Peasemeal): 1/8-3/8d (10 lb)
  • Yeast (Yeast): 1/4-3/4d (2 oz)

Goods

  • Bread, Rye (Rye Bread): 1/8-3/8d (1 lb loaf)
  • Bread, White (White Bread): 1/4-3/4d (1 lb loaf)
  • Bread, Whole Wheat: (1/8-3/8d (1 lb loaf)
  • Pastries, Assorted (Pastries): 1/4-3/4d (6 pastries)
  • Cake (Cake): 1/4-3/4d (1 lb)
  • Pie, Fruit (Fruit Pie): 3/8-1,1/8d (1 lb)
  • Pie, Meat (Meat Pie): 1/2-1,1/2d (1 lb)

Dairy

  • Butter, Salted (Butter): 1/2-1,1/2d (1 lb)
  • Butter, Unsalted (Butter): 3/8-1,1/8d (1 lb)
  • Cheese (Cheese): 1/2d-1,1/2d (1 lb)
  • Cheese, Goat (Chèvre): 1/4-3/4d (1 lb)
  • Cream (Cream): 1-3d (1 pt)
  • Curd (Curd): 1/8-3/8d (1 lb)
  • Eggs, Chicken: 1/8-3/8d (x6)
  • Eggs, Chicken, Bantam (Bantam): 1/8-3/8d (x12)
  • Eggs, Duck: 1/8-3/8d (x6)
  • Eggs, Goose: 1/8-3/8d (x4)
  • Eggs, Quail: 1/2-3/4d (x12)
  • Milk (Milk): 1/4-3/4d (1 qt)
  • Milk, Butter (Buttermilk): 3/8-1,1/8d (1 qt)

Fresh Meat

Farm

  • Beef (Beef): 1/4-3/4d (l lb)
  • Goat, Chevon (Goat): 1/4-3/4d (1 lb)
  • Sheep, Hoggett (Hoggett): 3/8-1,1/8d (1 lb)
  • Sheep, Lamb (Lamb): 1/2-1,1/2d (1 lb)
  • Sheep, Mutton (Mutton): 1/4-3/4d (1 lb)
  • Pork (Pork): 1/4-3/4d (1 lb)
  • Pork, Spareribs (Pork): 1/4-3/4d (1 lb)
  • Rabbit (Rabbit): 1/8-3/8d (1 lb)
  • Suckling Pig (Suckling Pig): 1/4-3/4d (per lb)
  • Veal (Veal): 3/8-1,1/8d (1 lb)

Wild

  • Boar (Boar): 1/4-3/4d (1 lb)
  • Boar, Head (Boar)1: 3/4-2,1/4d (per lb, 30+)
  • Boar, Spareribs (Boar): 1/2-1,1/2d (1 lb)
  • Venison (Venison): 3/4-2,1/4d (per lb)

1 Boar’s Head is a banquet or festival dish that takes the better part of a day to prepare. The boned head is stuffed with pig’s liver, chopped apples, onion, sage, rosemary, sausage meat, ox tongue, truffles, mushrooms, nuts, sherry, and cream. It is then boiled in a linen sack for eight hours or more and served cold. It is usually served on a large platter to much fanfare.

Fruits

Botanists of Teréth End classify fruits as non-grain plants served as part of an hors d’œuvre or dessert.

  • Apples (Apples): 1/8-3/8d (1 lb)
  • Apricots (Apricots): 3/8-1,1/8d (1 lb)
  • Cherries (Cherries): 1/2-1,1/2d (1 lb)
  • Crabapples (Crabapples): 1/8-3/8d (1 lb)
  • Date Drupe (Dates): 3/4-2,1/4d (1 lb)
  • Date Drupe, Dried (Dates): 1,1/4-3,3/4d (1 lb)
  • Fenberries (Cranberries): 1/8-3/8d (1 lb)
  • Figs (Figs): 3/4-2,1/4d (1 lb)
  • Figs, Dried (Figs): 1,1/4-3,3/4d (1 lb)
  • Fruits, Assorted, Dried (Dried Fruit): 3/4-1,1/4d (1 lb)
  • Gooseberries (Gooseberries): 1/8-3/8d (1 lb)
  • Grapes, Table (Grapes): 1/2-1,1/2d (1 lb)
  • Lemons (Lemons): 3/4-2,1/4d (1 lb)
  • Oranges (Oranges): 3/4-2,1/4d (1 lb)
  • Peaches (Peaches): 1/8-3/8 (1 lb)
  • Pears (Pears): 1/4-3/4d (1 lb)
  • Plums (Plums): 1/4-3/4d (1 lb)
  • Plums, Dried (Prunes): 1/2-1,1/2 (1 lb)
  • Plums, Greengage (Greengages): 3/8-1,1/8d (1 lb)
  • Pomegranates (Pomegranates): 3-9d (1 lb)
  • Raspberries (Raspberry): 3/8-1,1/8d (1 lb)
  • Strawberries (Strawberry): 1/4-3/4d (1 lb)

Oils

Prices do not include the cost of containers (rf. Glassmaker, Potter).

  • Dripping, Pork (Dripping): 1/8-3/8d (1 lb)
  • Dripping, Beef (Dripping): 1/4-3/4d (1 lb)
  • Oil, Grapeseed (Grapeseed Oil): 1/2-1,1/2d (1/2 pt)
  • Oil, Olive (Olive Oil): 3/4-2,1/4d (1/2 pt)
  • Oil, Olive, Virgin (Olive Oil): 1,1/4-3,3/4d (1/2 pt)
  • Oil, Olive, First Press (Olive Oil): 2,1/2-6,1/2d (1/2 pt)
  • Oil, Safflower (Safflower Oil): 5/8-1,7/8d (1/2 pt)
  • Oil, Sesame (Sesame Oil): 2,1/4-6,3/4d (1/2 pt)
  • Oil, Walnut (Walnut Oil): 3,1/2-10,1/2d (1/2 pt)

Poultry & Wild Fowl

Fowl and poultry are purchased whole.

  • Bird, Small Game: 1/2-1,1/2d (per lb)
  • Chicken (Chicken): 1/8-3/8d (per lb)
  • Duck (Duck): 1/4-3/4d (per lb, up to 2)
  • Goose (Goose): 3/8-1,1/8d (per lb, up to 15)
  • Goose, Fatted (Goose): 1/4-3/4d (per lb, up to 18)
  • Swan (Swan): 1-3d (per lb, up to 12)
  • Peafowl (Peacock): 1-3d (per lb, up to 9)

Seasonings

Prices do not include the cost of containers (rf. Glassmaker, Potter).

  • Basil, Sweet (Basil): 1/2-1,1/2d (2 oz)
  • Bay Leaf (Bay Leaf): 1/2-1,1/2d (2 oz)
  • Butternut (Butternut): 5/8-1,1/4d (2 oz)
  • Chestnut (Chestnut): 5/8-1,1/4d (2 oz)
  • Cinnamon (Cinnamon): 6,1/2-19,1/2d (2 oz)
  • Cinnamon, Bastard (Cassia): 3,1/2-10,1/2d (2 oz)
  • Clove (Clove): 7/8-2,5/8d (2 oz)
  • Coriander (Coriander): 1,1/2-4,1/2d (2 oz)
  • Cumin Seed (Cumin): 2-6d (2 oz)
  • Dill Seed (Dill): 3/8-1,1/8d (2 oz)
  • Fennel Seed (Fennel): 7/8-2,5/8d (2 oz)
  • Garlic (Garlic): 3/8-1,1/8d (2 oz)
  • Ginger (Ginger): 1,3/8-4,1/8d (2 oz)
  • Herbs, Assorted Cooking, Dried: 1/4-3/4d (2 oz)
  • Herbs, Assorted Cooking, Fresh: 1/8-3/8d (4 oz)
  • Honey (Honey): 1/2-1,1/2d (1 lb)
  • Hops (Hops): 3/8-1,1/8d (2 oz)
  • Horseradish (Horseradish): 3/8-1,1/8d (2 oz)
  • Marjoram (Marjoram): 3/8-1,1/8d (2 oz)
  • Marjoram, Wild (Oregano): 1/4-3/4d (2 oz)
  • Mint, Pepper (Peppermint): 3/8-1,1/8d (2 oz)
  • Mint, Spear (Spearmint): 3/8-1,1/8d (2 oz)
  • Mustard Seed (Mustard): 3/8-1,1/8d (2 oz)
  • Nutmeg Seed (Nutmeg): 32-96d (2 oz)
  • Parsley (Parsley): 3/8-1,1/8d (2 oz)
  • Pepper, Black (Black Pepper): 160-480d (2 oz)
  • Rosemary (Rosemary): 1,3/8-4,1/8d (2 oz)
  • Saffron (Saffron): 16-48d (2 oz)
  • Sage (Sage): 3/8-1,1/8d (2 oz)
  • Salt, Rock (Halite): 5/8-1,7/8d (1 lb)
  • Salt, Sea (Sea Salt): 3/8-1,1/8d (1 lb)
  • Sugar, Beet (Beet Sugar): 1,1/2-4,1/2d (1 lb)
  • Sugar, Cane (Cane Sugar): 1-3d (1 lb)
  • Tarragon (Tarragon): 3/8-1,1/8d (2 oz)
  • Thyme (Thyme): 3/8-1,1/8d (2 oz)
  • Verjuice (Verjuice): 3/8-1,1/8d (1 cup)
  • Vinegar (Vinegar): 1/4-3/4d (1 cup)
  • Walnut (Walnut): 1,1/2d-4,1/2d (2 oz)

Traveling Food

Preparers of traveling food do good business in towns and cities along merchant routes.

  • Beef, Jerked (Jerky): 1/4-3/4d (1 lb)
  • Biscuit, Ship’s (Hardtack): 1/8-3/8d (5 biscuits)
  • Bread, Rye (Rye Bread): 1/8-3/8d (1 lb loaf)
  • Fish, Dry-Cured: 1/8-3/8d (1 lb)
  • Fish, Salt-Cured: 1/4-3/4d (1 lb)
  • Fish, Smoke-Cured: 1/2-1,1/2d (1 lb)
  • Mutton, Ham, Dry-Cured (Ham): 1/4-3/4d (1 lb)
  • Pork, Bacon, Cured (Bacon): 1/4-3/4d (1 lb)
  • Pork, Bacon, Smoked (Bacon): 3/8-1,1/8d (1 lb)
  • Pork, Ham, Dry-Cured (Ham): 1/4-3/4d (1 lb)
  • Pork, Salt-Cured (Pork): 1/8-3/8d (1 lb)
  • Pork, Sausage, Smoked, Dry (Sausage): 1/4-3/4d (1 lb)
  • Pork, Sausage, Spiced, Dry (Sausage): 3/8-1,1/8d (1 lb)

Vegetables

Botanists of Teréth End classify vegetables as any non-grain plant served as part of a main course.

  • Beans (Beans): 1/8-3/8d (1 lb)
  • Beans, Dried (Beans): 1/4-3/4d (1 lb)
  • Beetroot (Beets): 1/8-3/8d (1 lb)
  • Beetroot, Pickled (Beets): 1/2-1,1/2d (1 lb)
  • Cabbage (Cabbage): 1/8-3/8d (1 lb)
  • Cucumbers (Cucumber): 1/8-3/8d (1 lb)
  • Cucumbers, Pickled (Pickles): 1/2-1,1/2d (1 lb)
  • Eschallots (Shallots): 1/4-3/4d (1 lb)
  • Leeks (Leeks): 1/8-3/8d (1 lb)
  • Lentils (Lentils): 1/8-3/8d (1 lb)
  • Lentils, Dried (Lentils): 1/4-3/4d (1 lb)
  • Lettuce (Lettuce): 1/8-3/8d (1 lb)
  • Mushrooms, Wild (Mushrooms): 3/8-1,1/8d (1 lb)
  • Mushrooms, Wild, Dried (Mushrooms): 3/4-2,1/4d (1 lb)
  • Olives, Black (Olives): 1,1/4-3,3/4d (1 lb)
  • Olives, Green (Olives): 1-3d (1 lb)
  • Onions (Onions): 1/8-3/8d (1 lb)
  • Onions, Green (Scallions): 1/8-3/8d (1 lb)
  • Parsnips (Parsnips): 1/8-3/8d (1 lb)
  • Peas, Dried (Peas): 1/4-3/4d (1 lb)
  • Peas, Pods (Peas): 1/8-3/8d (1 lb)
  • Potatoes (Potatoes): 1/4-3/4d (1 lb)
  • Radishes (Radishes): 1/8-3/8d (1 lb)
  • Sauerkraut (Sauerkraut): 1/4-3/4d (1 lb)
  • Squashes, Pumpkin (Pumpkins): 1/8d-3/8d (per lb)
  • Squashes, Yellow (Squashes): 1/8-3/8d (1 lb)
  • Tomatoes (Tomatoes): 3/8-1,1/8d (1 lb)
  • Turnips, White (Turnips): 1/8-3/8d (1 lb)
  • Turnips, Yellow (Rutabaga): 1/8-3/8d (1 lb)