Crowleymas – Recipes for Aleister Crowley’s Birth Feast

From Chapter 16 of The Thelemic Cookbook: Cooking with Correspondences by Lita-Luise Chappell

Shelled warm Pistachios
Potato Pancakes, Smoked Salmon and Caviar
Chicken Croquettes with Curried Cream
Pots of Ham with Crackers

Cream of Broccoli and Hazelnut Soup
Apple Rosemary Scones, Clotted Cream, Lemon curd & Raspberry Jelly

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

English Cheese Assortment with Fresh Apple
Rhubarb and Strawberry Crumble
Bakewell Pudding with Custard Sauce

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