Use your nice serving dishes, table cloths and napkins. Our favorite is a big bowl of fresh seasonal fruit and a huge sandwich. We take a round loaf of unsliced sourdough, split it in half and pile it with sliced meats and cheeses. Each diner cuts off a wedge of this sandwich to eat with their fruit. Fruits such as grapes and melons have a high water content and can help rehydrate thirsty reenactors.
Dill pickles are popular.
Sometimes we bring a big jar of pickled eggs for their decorative effect and delectable flavor. Pickling was a basic period food preservation method, so any food you pickle and serve in a crock will be right at home. If you must cook, bring a pre-cooked meal that you can put in your Dutch oven and reheat. Too much time over a fire in the heat of day is just asking for a collapse. Snacks Frequent nibbles are a good habit at reenactments.