From Chapter 16 of The Thelemic Cookbook: Cooking with Correspondences by Lita-Luise Chappell
Appetizers:
Shelled warm Pistachios
Potato Pancakes, Smoked Salmon and Caviar
Chicken Croquettes with Curried Cream
Pots of Ham with Crackers
Soup:
Cream of Broccoli and Hazelnut Soup
Apple Rosemary Scones, Clotted Cream, Lemon curd & Raspberry Jelly
Salads:
Crowley’s Lesser Feast Salad with Oil and Herb Vinegar
Victorian Potato Salad
Main Course:
Sunday Beef Roast with Caramelized Onions, Carrots, Beef Gravy and Gooseberry Jelly
Side Dishes:
Autumn Crown with Vegetables in Aspic
Asparagus Hollandaise with Pine Nuts
Desserts:
English Cheese Assortment with Fresh Apple
Rhubarb and Strawberry Crumble
Bakewell Pudding with Custard Sauce
Beverages:
Juices: conkerberry, crowberry, lingonberry, loganberry, miracle fruit, and quince; and vegetable juices of alfalfa, beet, chard, sorrel, spinach, wheat grass, and zucchini
Teas: feverfew, gota kola, horsetail, marshmallow, meadowsweet, mullein, Solomon’s seal, and St. John’s wort, plain coffee and Turkish coffee
Alcohol: beer, wine, sherry, port and champagne. Hard apple cider, eggnog and syllabub, Whiskey Toddy, and Victorian punch was often made with champagne
Crowley’s: Gin Punch, Pimm’s Iced Tea, Sidecar, Savoy Daisy, Thyme Vodka tea
