A few days ago, I posted about an essay on the worth of money in a fantasy setting. Jonny mostly wrote about what you could buy with a dollar if you’d suddenly been teleported to the City of Greyhawk. I’m more concerned with what you can actually buy for a gold (or a crown in Valiant terms) and how realistic fantasy game pricing is for my game. See this post about money in Kynafir for some background on local coinage.
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Ingredients
2 pounds ridgeback steaks 1 tsp ground black pepper
2 tsp thyme leave 1 tsp rosemary leaf
2 garlic cloves, minced 1/4 c lemon juice
Instructions: Combine pepper, thyme, rosemary, garlic and lemon juice; Read More »
Image by jspad via Flickr
Ingredients
1 ounce cloves 3 quarts amber ale
1/3 tsp ginger oil 2 pints ridgeback musk
1 c chopped plantain 6 tbs holly paste
Instructions: Blend all the ingredients in a bowl. Heat the mixture over a small fire to dry it into a powder. Powder will be ready when it’s color is blue. Powder can be taken with or sprinkled on food and drink. It smells like peppermint.
Notes: Farmers mix this powder 1tsp to 1 gallon water and use on fields to control weeds.
Game Effects: When mixed 1 tbs to 1 cup liquid, there is a 29% chance Read More »
Image via Wikipedia
Ingredients
3 oz tea rose essence 1 tbs shredded marigold
1 pint malachite powder 1/2 c white pine sap
1 gallon giant spider venom 1 gallon ale
Cooking Instructions: Grind marigold, malachite powder and pine sap with a mortar. Take 1 gallon of cold ale and dissolve the mixture in it. Add venom and tea rose essence. Boil for 8 hours. Let stand until cool. Apply to skin.
Notes: Nobles sometimes hire mercenaries to Read More »
Image via Wikipedia
Ingredients
1 tbs cumin 1 tbs coriander
5 lbs ground spider meat 2 tbs oil
2 lbs onions, chopped 3 1/2 lbs tomatoes, chopped with juices
1 lb yellow bell pepper 7 tbs chili powder
1 bottle dark beer 2 lb kidney beans, cooked
1 lb red bell pepper
Instructions: Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool. Sauté meat in Read More »
Image by RahelSharon via Flickr
Ingredients
17 oz fire beetle mucous 1 tsp costmary
1 olive 1 cucumber
1 tsp sun rose root 1 pound soft lard
Instructions: Grind all the ingredients except mucous and lard with a mortar in a cooking pot. Allow the ground mixture to dry into a powder. Combine powder, lard and mucous. Let stand for two weeks, stirring once or twice a day. Heat, strain and pour liquid into a bottle suitable for storage. Use when Read More »
Image by su-lin via Flickr
Ingredients
2 tbs pepper 1 tbs salt
4 lb saeggan meat 1 tbs oil
3 tbs vinegar 6 tbs Honey
Instructions: Rub meat all over with pepper and salt and place on a rack in a roasting pan. Roast for an hour. Meanwhile, whisk together oil, vinegar, and honey in a medium bowl. After 1 hour of roasting, reduce heat and rub meat Read More »
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Ingredients
1 Hanthurin Hide 10 pounds ground alder bark 16 ounces lime
Cooking Instructions: Soak the hide in lime for a day and rub off the scales. Rinse in running water for 3 days. Add bark to kettle, fill restof way with water. Boil 1 hour. Transer liquid to qooden tub and add hide. Soak for Read More »
Image via Wikipedia
Ingredients
1.5 ounces bitter almonds 1 pound raisins
1 gallon Hanthurin Blood 3 lb sugar
2 lemons 4 tbs yeast
Instructions: Mince the almonds and raisins, then boil gently in blood for an hour. Strain the liquor onto the sugar in primary fermentation vessel, stirring until dissolved, then add enough water to restore 1 gallon.
Add lemon zest and juice and allow to cool to Read More »
Image by Falcifer via Flickr
Ingredients:
1 oz dried saeggan wing 1/5 tsp ground topaz powder
1 tsp chicken broth 1 cup wood ash
1 c water
Cooking Instructions: Put broth in a medium wok and heat til sizzling. Add 1/2 of the ingredients to the wok and bring to a slow simmer. Add all remaining ingredients to the wok, stirring frequently. Simmer mixture for 8 minutes. Serve Read More »
Bard of Valiant
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