Redwall Feasts Bot

[Not the Bot] Thank you to @galaxykate.bsky.social for developing Tracery and imaginary_golux's "An Overview of the Foods of the Redwall Abbey Universe" on AO3 which was an invaluable resource in building this bot!

Chestnut bread, hot and crusty from the ovens, with honey or apple and blackberry preserves to spread on it. Apple pancakes, blueberry scones, and savory tarts were passed to and fro among the beakers of strawberry juice and hot motherwort tea.

On the banquet table, mugs of cowslip cordial and rosehip tea vied for place with redcurrant muffins, strawberry and redcurrant turnovers, and raspberry crumble.

They put the basket down on a mossy knoll and began setting out food: a little chunk of celery and herb cheese, small farls of soft yellow dandelion bread, a few rye-flour pancakes, and a flagon of elderberry cordial.

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 cheese an' mushroom flans and mugs of dandelion'n'burdock cider.

The hare was on his fourth bowl of acorn salad with celery cheese and rye bread. Between salads he had demolished a number of elderberry tarts, a wild garlic pasty with gravy, and a huge portion of fruit and almond trifle topped with meadowcream.

In rapid order, a full apple pie, a plate of dried fruits, a big pitcher of spiced fruit cordial, and an enormous leek and mushroom pastie were devoured by the insatiable hare.

Fruit and almond trifles, topped with meadowcream, jostled for position among carrot an' turnip flans, mushroom pasties, summer vegetable soup, and the favorite of moles, deeper'n'ever turnip'n'tater'n'beetroot pie.

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

Take your friends along to the larder. I want two small white cheeses flavoured with rosemary, two large cheddar cheeses with hazelnuts and carrots, and one of the extra large red cheeses with hazelnuts and celery.

After the meal, there were beechnut scones, hawthorn and buttercup cheese, and crusty brown bread for those still wanting to nibble.

Here, matey, how's that for wild cherry an' redcurrant cordial? Try some of this hot root punch. How d'you like honeycake? Have a wedge. D'you reckon you'd get the better of one of these crystallized strawberries? Come on then.

Woodland veggible soup, rhubarb crumble, with quince tart an' rosehip cup to follow. How'll that suit ye?

He found the others breakfasting by the wall. He sat down to join them, helping himself to hazelnut toast, gooseberry jelly, and a beaker of cold pennycloud an' violet tea.

She was treated to a tankard of nutbrown ale and a thick slab of hazelnut, almond, and chestnut cheese, with a small farl of hot crusty oat bread.

Loaves with shining fresh crusts—seeded, patterned, farls, cobs, and batons—ranged between cheeses of white and red. Pies and tarts, apple, damson, plum, and raspberry, latticed or open, twinkled as their fillings caught the candle and lantern lights.

The young ones sat on the floor eating thick slices of fresh rye bread spread with meadowcream and strawberry preserves and sipping from beakers of hot mountain pear cordial.

Supper was laid out for them; celery and onion turnovers, with carrot, turnip, pea, and leek stew, rye-flour pancakes, and an almond cake with candied lilac buds.

Take your friends along to the larder. I want two small soft white cheeses flavoured with sage, two large cheddar cheeses with sage, and one of the extra large white cheeses with hazelnuts, almonds, and chestnuts.

They had prepared a light lunch of chopped hazelnut salad and blackcurrant muffins, eaten near the strawberry patch.

On the blossom-scented air of soft summer eventide, the tables were laid with clean linen, garlanded by flowers and greenery. Servers stood by bearing jugs of pear cider, coltsfoot an' burdock tea, coltsfoot an' honey cordial, and the good October Ale for which the Abbey was famed.

Laughter and merry chatter rose to the rafters of the big room beneath the Abbey. On the tables, preserved plums and honeyed blackberries vied for place with winter salad and vegetable stews.

Early-spring veggible soup, blackcurrant 'n' plum crumble, with honeynut tart an' elderberry an' burdock cordial to follow. How'll that suit ye?

Laughter and merry chatter rose to the rafters of the big room beneath the Abbey. On the tables, candied fruits and honeyed hazelnuts vied for place with late spring salad and vegetable pies.

He stuffed himself with toasted damson scones, slices of plum an' almond cake, soft cheese and watercress sandwiches, a beetroot 'n' mushroom pasty in leek gravy, and a large tankard of October ale.

Celery and cheese turnovers, served with Guosim cheese, and a loaf of freshly-baked seeded brown bread. Washed down with a beaker of rose'n'greengage wine.

Yurr, lookit ee gurt hazelnut and elderberry pudden! Oh, an see those likkle blueberry tarts, they've got cream on top that looks like a twirl. Mmm! Have you tasted the soup yet? 'Tis full o' rockshrimp an' veggibles!

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

Oh, well done! Nothin' prettier than an almond tart with a good crisscross lattice of pastry on it. Open the top ovens, I can smell that flan, it's ready!

Three trolleys were laden with buffet lunch—bean and scallion soup, wheat bread and cheese, mixed berry cordial, followed by a dessert of gooseberry pie.

They camped at the edge of the path that night. Seated by a merry little fire they had a good supper of honeysuckle scones, honeycake, and rosehip'n'apple cider.

Gurrbowl placed himself in charge of drinks. He made rosebay willowherb tea, a cordial of rosehip and daisy, and a great deal of elderberry'n'plum wine.

She gathered up some food—a wedge of strawberry shortcake, a hunk of yellow cheese studded with hazelnuts and carrot, and a small fresh-baked crusty oat farl.

The food was good, but not fancy: grapes and russet apples, nuts and blackberries, hot chestnut flour pancakes, soft dandelion bread, cheeses, and mint tea, with flagons of cordial for those who wanted it.

Mmmm! I smell hot damson and honey pie and apple pudding, and scones, fresh from the oven too, with comb honey spread on them.

Muggum sat by the fire and filled two goblets with freshly brewed strawberry cordial.

Here, matey, how's that for elderberry an' burdock cordial? Try some of this hot root punch. How d'you like wild cherry an' almond cake? Have a wedge. D'you reckon you'd get the better of one of these sugared plums? Come on then.

There was soft white cheese with radish and onion, apple and plum dumplings, a latticed blackberry tart with nutcream, golden-crusted bread hot from the ovens, and a choice of elderberry an' larkspur cordial or borage an' rosehip tea.

Half an hour before dawn the young mouse was roused by a shrew who gave him an acorn cup full of raspberry juice, a loaf of rough barley bread, and some tasty fresh roots he could not identify. By first light they were on the move again.

Friar Broggle produced a tasty celery and fennel stew with hazelnut dumplings and some scones and honey, with some Tansywine to wash it down.

Celery and onion turnovers, with mushroom stew, apple and carrot chews, and blackberry tart. All was washed down with a variety of drinks. Spiced nettle ale, hot mint tea, bilberry cordial or dandelion'n'wild barley water.

A pot of dandelion'n'rosehip tea with honey to go in it, a platter of bilberry muffins, and Abbey bread lightly spread with damson preserves.

Don't start talkin' about scoff, you'll have everybeast goin' on about feasts they were at seasons ago. All that ripe fruit an' crumbly cheese an' acorn salad, aye, an' strawberry cordial. Look, you've got me at it now!

They sat down to a spread of mushroom'n'gravy pasties, carrot'n'mushroom bake topped with cheese, and a special apple pie with fresh cream, with dandelion cordial or elder-bark tea.

Muggum arrived with two pottery beakers of freshly brewed rosehip an' mint tea and a platter of warm barley scones.

Hazelnut an' honey scones, warm and fresh from the ovens, spread with honeymaple preserves and washed down with plum wine.

Yes, carrot and turnip flan, that's jolly nice. I like summer salad with bilberries, apple pudden, hot scones with clover honey icing, lashin's o' the stuff! Er, blackcurrant pie, berryfruit tart, heavy fruitcake with a wedge of cheese, anythin' like that.

Celery and onion flan, served with nut cheese, and a loaf of freshly-baked oatbread. Washed down with a beaker of pennycloud brew.

What time is it? Just past noon, wot. I'd normally be sittin' down to me post-luncheon snack now. Mint wafers, scones with redcurrant preserves an' comb honey, with a nice pot o' mint an' comfrey tea.

On the overflowing table, flagons of mint an' rose cordial and herbal tea vied for place with blackberry muffins, apple and blackberry turnovers, and pear crumble.

Brink Greyspoke placed himself in charge of drinks. He made mint an' apple tea, a cordial of pennycress and comfrey, and a great deal of damson wine.