Redwall Feasts Bot

[Not The Bot] Food referenced from imaginary_golux's "An Overview of the Foods of the Redwall Abbey Universe" on AO3. Thank you for being an invaluable reference when building this bot!

There was potato, cabbage, onion, and shellfish stew, hot almond bread spread with a paste made from beechnuts, a woodland salad, and a huge apple and quince crumble. The crumble was a great favorite with the little ones, who spread it thick with honey.

The food was good, but not fancy: plums and russet apples, nuts and strawberries, hot apple pancakes, soft arrowhead bread, cheeses, and motherwort tea, with flagons of cordial for those who wanted it.

Strawberry scones, warm and fresh from the ovens, spread with blackcurrant jelly and washed down with fruit punch.

Never had she tasted such marvelous things. Alternating between acorn bread, quince and elderberry pie, summer salad, turnip and parsley flan, almond cakes, and honey-glazed preserved fruits, she held her own with the best trencherbeasts.

Tea in the orchard was extremely pleasant. Friar Butty provided them with some beechnut cake, thin cucumber sandwiches, and hot comfrey an' dandelion tea.

In the kitchens, Friar Skurpul was at their wits' end. The Foremole and his team had decided to make the biggest hazelnut pudding ever seen in Mossflower country. Flour, fruit, honey and cream everywhere!

They gathered up some food—a wedge of cherry cake with candied nuts, a hunk of meadow cheese, and a small fresh-baked oatfarl.

Early-spring veggible soup, apple crumble, with blueberry tart an' cherry cordial to follow. How'll that suit ye?

Simple, really, one small plum pie to each plate, four candied damsons, three honeyed pears, and a good ladle of sweet cream to dip 'em in, per plate, per creature.

You a-comin' in for summat to eat? There's seedcake, blackberry tart with meadowcream, an' cold mint an' buttercup cordial.

They dined on a wedge of autumn nutcheese, preserved bilberries, and a flask of mixed berry cordial.

She was treated to a tankard of chestnut ale and a thick slab of Guosim cheese, with a small farl of hot crispy bread.

We came to help with Redwall's Midsummer Feast. I was thinking of making a celery and onion flan with thyme and parsley trimming. My mother is very good at baking apple and pear turnovers.

Food was served on the open decks, hogcooks bustling in and out of their huts, carrying pans of thick porridge flavored with cut fruit and honey, the staple diet of Waterhogs. This was accompanied by hot onion flans and mugs of honey cider.

There was yellow cheese and bread aplenty at the dinner table, with some tasty seafood and vegetable soup, a selection of dumplings, a fine dandelion salad, plus pear crumble for dessert, with the option of strawberry roly-poly pudding.

The Abbey breakfast board was laid with latticed redcurrant tarts with meadowcream, hot barley biscuits dripping with honey, oatmeal boiled in honey, and beakers of greensap milk.

The evening meal included turnip'n'tater'n'beetroot'n'bean deeper'n'ever pie, late-spring salad with chopped acorns, hazelnuts, and wild celery, and shrimp soup. Back and forth the delicious fare went from paw to paw amid banter, laughter, and animated conversation.

Sister Pansy produced a tasty potato, cabbage, onion, and shellfish stew and some scones and honey, with some blackcurrant cordial to wash it down.

They served a celebratory supper of leek and bean soup and baked loaves of cheesebread, with a dessert of elderberry pie with yellow summercream, made from fresh ingredients which the Dibbuns had gathered from the orchard.

Food was served on the open decks, hogcooks bustling in and out of their huts, carrying pans of thick porridge flavored with cut fruit and honey, the staple diet of Waterhogs. This was accompanied by hot turnip an' mushroom flans and mugs of spiced cider.