Yule feast was done as an arts and sciences project. It was mostly from Der Kochbuch von Sabine Welserin, and it was from the neighborhood of Antwerp in 1553. I knew about the rosemary chicken recipe, which is a staple of feasts. So I decided to start there and see what other recipes from that particular cookbook could be brought together for a winter feast.
On the table
Bread by Mistress Randall
Cheese (Manchego, cheddar, blue)
Dried Fruit
Nuts
First Course
Bratturst with mustard
Sauerkraut
Genovese Tarts
Roasted Root Vegetables
Second Course
Rosemary Chicken
Cheese Buns
Venison Meatballs
Roasted Apples
Dessert
Marizpan Tarts
Fruitcakes
Leaves of Silk and Glass 