- Anchovies (anchovies)
Salt-packed small fish; intense savory depth, travels well in sealed jars.
- Apples (apples)
Firm orchard fruit; edible into winter when stored cool, sliced dried.
- Apples, crate (applescrat)
Straw-packed apples in wooden crate; heavy, protects fruit on long journeys.
- Bacon (bacon)
Salt-cured pork belly cold-smoked; keeps through summer, enriches bread or pottage.
- Barley (barley)
Hardy grain, ground into meal or boiled for broth and bread.
- Beans, crate (beanscrate)
Dried beans in bushel crate; reliable protein, keep for years dry.
- Beef (beef)
Fresh meat quartered or jointed; spoils quickly unless salted, smoked, jerked.
- Berries (berries)
Dried summer berries; tart, bright in winter cooking, keeps seasons.
- Bread, Rye, loaf (breadryelo)
Dense dark loaf; stays fresh for days, fills belly, peasant staple.
- Bread, Wheat, loaf (breadwheat)
Light golden loaf; finer crumb than rye, keeps shorter than peasant bread.
- Buns (buns)
Soft, round dough loaves; market fare studded with dried fruit or herbs.
- Butter (butter)
Pale yellow churned cream; enriches vegetables, fries meat, keeps better salted.
- Cabbage (cabbage)
Dense pale head; sweet fresh, soured pickled for winter larder.
- Carrots (carrots)
Orange root vegetables; sweet cooked, dried for long-simmering pots.
- Cheese (cheese)
Aged or fresh curd rounds; soft or hard, keeps weeks traveling safely.
- Cherries (cherries)
Tart dried cherries from summer harvest; flavor game, sweeten puddings.
- Chicken (chicken)
Dressed poultry; delicate white meat, spoils quickly unless preserved promptly.
- Cod (cod)
Salt-cured white fish; dried or salted for long trade voyages.
- Crab (crab)
Sweet firm crustacean meat; fresh at harbor, salted for inland trade.
- Cream (cream)
Rich pale cream; enriches sauces and custards, highly perishable, used fresh.
- Curds (curds)
Soft fresh curd drained from whey; eaten warm with salt or honey.
- Duck (duck)
Dark rich meat with fat layer; roasted whole, fat renders for cooking.
- Eels (eels)
Fresh freshwater fish; rich fat, distinctive flavor, preserves well smoked.
- Eggs (eggs)
Chicken, duck, or goose eggs; kept cool and eaten within days.
- Feathers (feathers)
Down and flight feathers; stuff quilts and padding, used for arrow fletching.
- Flax (flax)
Dried stalks; raw material of linen, seeds press for oil and meal.
- Fleece (fleece)
Raw wool sheared or combed; fine yields soft yarn, coarse felts.
- Flour, Barley (flourbarle)
Earthy pale flour; bakes flatbreads and thickens pottage when wheat scarce.
- Flour, Rye (flourrye)
Coarse dark flour; staple for peasant bread, cheaper than wheat flour.
- Flour, Wheat (flourwheat)
Fine pale flour; light breads and pastries, reserved for wealthier folk.
- Garlic bulb (garlic)
Papery-skinned bulb of cloves; sharp pungent seasoning, keeps for months.
- Goat (goat)
Fresh lean meat; pungent, stews or smokes well for travel stores.
- Goose (goose)
Plucked rich waterfowl; dark robust meat, rendered fat serves kitchen and lamp.
- Grapes (grapes)
Fresh plump in season; dried into raisins for merchant wagons and packs.
- Ham (ham)
Salt-cured smoked hog hind leg; sliced thin or diced, keeps months.
- Hay (hay)
Sun-dried grasses bundled; feeds horses and livestock through winter reliably.
- Herring (herring)
Small oil-rich fish; smoked or salt-packed, heavily salted lasts indefinitely.
- Honey, jar (honeyjar)
Golden honey sealed in clay jar; sweetens porridge and mead, keeps years.
- Honey, pot (honeypot)
Gallon pot of honey; winter household supply or merchant trade good.
- Horsemeat (horsemeat)
Lean meat from spent beasts; tougher, stewed or smoked for pallability.
- Lamb (lamb)
Tender pale meat; roasted whole or smoked into jerky for caravans.
- Lard (lard)
Rendered hog fat for cooking and food preservation, a kitchen staple.
- Lentils (lentils)
Dried legume staple, poor man's protein, survives long travel and damp.
- Mackerel (mackerel)
Oily fish gutted fresh or salt-packed; substantial meal, keeps indefinitely.
- Milk, cow (milkcow)
Fresh dairy, curdles into cheese and butter by afternoon daily.
- Milk, goat (milkgoat)
Tangy dairy curdles quickly into sharp cheese, richer than sheep's.
- Milk, sheep (milksheep)
Silky dairy yielding fine cheese treasured in southern markets and temples.
- Mutton (mutton)
Dark meat of aging sheep, stronger than lamb, suits hearty dishes.
- Oatcakes (oatcakes)
Thin griddle rounds, traveler's bread keeping months bundled and dry.
- Oatmeal (oatmeal)
Coarse porridge filling bellies cheaply, stores dry indefinitely for soldiers.
- Oats (oats)
Northern staple grain feeding both livestock and humans, years of storage.
- Oil, Cooking (oilcook)
Golden neutral vegetable oil for frying and lighting, gallons at markets.
- Olives (olives)
Pickled brined relish, luxury trade good, keeps indefinitely under brine.
- Oysters (oysters)
Briny shellfish fresh at harbor or preserved in salt and smoke.
- Pears (pears)
Dried autumn fruit, hardened sweet traveler's treat and childhood prize.
- Peas, crate (peascrate)
Dried legume bushel, stretches meat into thick nourishing pottage for garrisons.
- Pheasant (pheasant)
Prized game bird, delicate meat roasts well, smokes into jerky.
- Pie, Fruit (piefruit)
Hand-sized pastry with sweet apple or berry filling from baker.
- Pie, Meat (piemeat)
Baked dough with minced spiced meat, feeds one hungry traveler daily.
- Pigeon (pigeon)
Mild tender meat from trapped cotes, small carcass rich with fat.
- Pike (pike)
Freshwater predator with firm white flaky flesh, salts and smokes well.
- Plums (plums)
Late-summer dried fruit, chewy nuggets sustaining soldiers through cold winter.
- Pork (pork)
Fatty rich swine meat, salts and smokes excellently, garrison staple.
- Rabbit (rabbit)
Lean pale meat cooks quickly, jerked for campaigns, fur for furriers.
- Raisins (raisins)
Dried grapes, chewy and portable, quick energy for soldiers and travelers.
- Rations, Iron (FRtns)
Compact military bundle of hardtack and salt pork, sustains one day.
- Rations, Standard (StdRtns)
Bread, dried meat, cheese, fruit bundle for traveler's day of moderate labor.
- Rye (rye)
Hardy grain thriving in poor soil, grinds to dark bread flour.
- Salmon (salmon)
Rich orange-fleshed river fish, firm and oily, smoked or salted.
- Salt, bag (saltbag)
Coarse sea-salt crystals, preserves meat and fish, seasons cooking daily.
- Salt, rock (saltrock)
Mined rock salt, pure and dense, grinds fine, stores indefinitely.
- Salt, sack (saltsack)
Bulk coarse crystals, preserves a dozen fish or full ham.
- Scallions (scallions)
Young onions with tender greens, fresh or dried, early spring crop.
- Scones (scones)
Wheat flour rounds lightly sweetened, bakery luxury keeping several days.
- Seaweed, Dolce (seaweeddol)
Dried coastal fronds rehydrating in broth, iodine-rich food and umami.
- Sugar (sugar)
Luxury cane crystals from distant tropics, sweetens pastries and preserves.
- Swan (swan)
Dark gamey waterfowl meat, reserved for noble tables, substantial yield.
- Tea (tea)
Distant leaf brew stretched across days, sharpens mind and warms.
- Tomatoes (tomatoes)
Round soft garden fruit, cooked in soups and stews, preserved dried.
- Trout (trout)
Swift stream fish, delicate pink flesh, best cooked whole or smoked.
- Veal (veal)
Pale tender young calf meat, fine-grained, favored by wealthy households.
- Venison (venison)
Lean dark gamey deer meat, roasted fresh or smoked into jerky.
- Vetches (vetches)
Small legume seeds, peasant porridge when simmered, enriches exhausted soil.
- Water, 1pt. (Wtr1pt)
Fresh-drawn well water, sustains traveler for light day, precious rationed.
- Wheat (wheat)
Golden grain for fine bread and pastries, stores years when sealed.
- Wool, Raw (woolraw)
Freshly sheared fleece, carded clean, traded by weight for spinning.
