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!

From end to end the trestle tables groaned under the array of fresh breads, salads, cheeses, and turnovers at the outer edges. Further in, there were platters of biscuits, tarts, cakes, and pies, each with a different filling, most topped with whipped honey or rosecream.

Corksnout Spikkle arrived with two pottery beakers of freshly brewed coltsfoot an' comfrey tea and a platter of warm meadowcream scones.

They camped at the edge of the path that night. Seated by a merry little fire they had a good supper of strawberry scones, plum an' almond cake, and strawberry fizz cordial.

In rapid order, a full damson an' honey pie, a plate of dried fruits, a big pitcher of oat an' barley cordial, and an enormous mushroom pastie were devoured by the insatiable hare.

The Loamhedge and Mossflower mice had combined to provide a number of apple and damson pies, plum an' almond cake, and oat an' dried fruit scones, and a cask of rosehip an' almond-blossom cordial.

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

They camped at the edge of the path that night. Seated by a merry little fire they had a good supper of oat an' dried fruit scones, raspberry seedcake, and honey an' blackberry cordial.

The Loamhedge and Mossflower mice had combined to provide a number of damson pies, sweet seed an' barley cake, and woodland scones, and a cask of elderberry cup.

Up and about since the crack of dawn, they had rekindled the fire and made a meal. Warm clover oatcakes with honey, fruit salad, and fruit juice.

They put the basket down among the tree trunks and began setting out food: a little chunk of soft hazelnut and celery cheese, small farls of soft sage- and thyme-crusted bread, a few arrowroot wafers, and a flagon of elderflower an' bilberry cordial.

It's called rosehip an' almond-blossom cordial. Very nice with nut and honey roly-poly pudding and cherries—go on, fill your plate.

Late spring veggible soup, hazelnut crumble, with blueberry tart an' plum cordial to follow. How'll that suit ye?

The afternoon meal included Grayling a la Redwall, summer salad with herbs, and hotroot soup. Back and forth the delicious fare went from paw to paw amid banter, laughter, and animated conversation.

He stuffed himself with toasted potato scones, slices of apple cake, cucumber sandwiches, a cheese 'n' onion pasty, and a large tankard of mulled October ale.

One trolley had a big barrel of gooseberry cordial and some glasses on it. The other held a delicious three-tiered cake topped with nutmeg cream.

Dishes went this way and that from paw to paw, hazelnut pudding, hot savory pies, colorful trifles, tasty tarts, steaming soup, freshly baked bread with shiny golden crusts, old cheeses studded with hawthorns and buttercups.

For afternoon tea in the Great Hall, they ate warm gooseberry preserve scones topped with beechnut paste.

They dined on a wedge of beechnut-studded yellow cheese, preserved raspberries, and a flask of raspberry cup.

Hot mint an' dandelion tea, a flagon of cold blackcurrant port, some freshly-baked redcurrant tarts with buttercup cream, and a plate of soft cheese and watercress sandwiches.

Would you like to join us? Maybe we'll have some of that hazelnut, almond, and chestnut cheese and a potato, mushroom 'n' carrot pasty or two, with lots of herb gravy, of course.