| Appendix I: Dungeon Dressing | - | - | - | DMG |
| 01-02 | ale | Ale, pint - 1 sp, 1# (PH)
Ale, special - 1 ep (Inn of the Welcome Wench) Effects of Alchohol & Drugs.
|
| 03 | apricots | - |
| 04-05 | apples | - |
| 06 | beans | - |
| 07-10 | beer | Beer, small, pint - 5 cp <Small
beer, by Black Bat242>, Effects of Alchohol &
Drugs.
Beer, small - 5 cp (T1 - Inn of the Welcome Wench: 1/2 this price in Nulb) Beer, heavy - 1 sp (T1 - Inn of the Welcome Wench: 1/2 this price in Nulb)
|
| 11 | berries | eg. Bilberry, bittersweet (scarlet berry), blackberry, blueberry, juniper berry, raspberry, strawberry. |
| 12 | biscuits | - |
| 13 | brandy | Effects of Alchohol & Drugs |
| 14-18 | bread |
 |
| 19 | broth | - |
| 20 | butter | goat, buffalo. <> |
| 21 | cakes | - |
| 22-24 | cheese* | - |
| 25 | cookies | - |
| 26 | eggs | - |
| 27 | fish* | <poached salmon, stuffed trout: T1> |
| 28 | fish, shell* | <boiled crayfish in drawn butter: T1> <giant crab, giant crayfish> |
| 29-30 | fowl* | <roast goose, squab stuffed pheasant: T1> |
| 31 | grapes | - |
| 32 | greens* | - |
| 33 | gruel | - |
| 34 | honey | - |
| 35 | jam | bilberry, blueberry, raspberry, strawberry,tamarind, etc. |
| 36 | jelly | Ochre jelly |
| 37 | leeks | - |
| 38 | lentils | - |
| 39-42 | mead | - |
| 43-46 | meal (grain) | - |
| 47-56 | meat* | <venison, mutton, sausages, pork: T1> <beef, wild boar> <horse: A2> |
| 57 | milk | <e.g. goat milk> |
| 58 | muffins | - |
| 59 | mushrooms | - |
| 60-62 | nuts* | <eg. walnuts> |
| 63-64 | onions | |
| 65 | pastries | - |
| 66 | peaches | - |
| 67 | pears | - |
| 68 | peas | - |
| 69 | pickles | - |
| 70 | pie | <steak & kidney pie with mushrooms & truffles: T1>, <Custard Pie> |
| 71 | plums | - |
| 72-74 | porridge |  |
| 75 | prunes | - |
| 76 | pudding | Black pudding, Deadly pudding |
| 77 | raisins | - |
| 78-80 | soup | - |
| 81-82 | stew | - |
| 83 | sweetmeats | - |
| 84-87 | tea | - |
| 88-89 | tubers/roots* | - |
| 90-95 | water | - |
| 96-00 | wine | <1. good wine, worth 10 sp per pint. 8 pints (wineskin)>
<2. watered wine, worth 5 sp per pint. 8 pints (wineskin)> Wines(per pint) (Inn of the Welcome Wench) 3. Table, local 1 ep 4. Keoish golden 15 sp 5. Sundish lilac 5 ep 6. Urnst white 1 gp 7. Celene ruby 2 gp 8. Furyondian emerald pale 4 gp 9. Velunan fireamber 1 pp 10. Mulled wine (Dragon #115) 11. Mad Dog #5 (Dragon #84) |
| 01-15 | garlic |
| 16-50 | herbs** |
| 51-55 | mustard |
| 56-58 | pepper |
| 59-85 | salt |
| 86-00 | vinegar |
* In the interest of space, the varieties
of these items have been omitted,
for they are generally well-known and
can be enumerated by the DM with little or no difficulty.
** A listing of herbs
and associated vegetable matter is given elsewhere in this book.
The listing gives the purported uses for
herbs with regard to healing, magic, poisons, etc.,
but it can be used to enumerate herbs
used for cooking purposes.
Use the lists above for the stocking of
kitchens, store rooms, etc.
Random selection is suggested only to
round out an already stocked AREA.
<
CHEESE SUBTABLE
Catoblepas cheese
Flaming Norse goat cheese
FISH SUBTABLE
Pike
FOWL SUBTABLE
GREENS SUBTABLE
MEAT SUBTABLE
NUTS SUBTABLE
TUBERS/ROOTS SUBTABLE
>
Quote:
Originally Posted by dcas
Surely there are other ingredients
to pie crust than butter.
Sure.
That's to differentiate
between ours and other foods that contain shortening (or margarine) and
various chemicals like dough conditioners,
mold retardants, shelf-life
extenders, artificial colors/flavors, etc.
PIE CRUST Cookie Sticks
• Contents: Pastry Flour, Butter, Water, Granulated
Sugar, Brown Sugar, Cinnamon.
Nutrition: Serving
size 2 oz (57g): 250 cal (140 from fat); 16g fat, 11g sat fat, 40 mg cholesterol,
125 mg sodium; CARBS total 23g (fiber 1g, sugars 1g), Protein 3g.
Made By Hand at The
Baker’s House, Box 591, Minocqua, WI 54548 715•356-0066 • Regulated
by WI Dept Ag
Notice! The pie crust cookies
fail to bear a warning label, however:
WARNING! Eating these might be habit forming as they are so delicious.
<stick-out-tongue>
Gary
