Meat:

beef, pork, deer, rabbit, bear, beaver, goat, ox, wild boar

Foul:

chicken, goose, bittern, crane, curlew, cove, eagle, egret, gull, heron, lark, hawk, mallard, partridge, peacock, pheasant, pigeon, plover (golden & gray), quail, sparrow, shovelier, snipe, sorcell, stork, swan, teal, whim breal, woodcock

(turkey is not a period bird however it does make an excellent substitute for peacock if the head is removed)

Fish & Seafood:

walrus, seal, porpoise, dolphin, whale, cod, herring, crayfish, crab, mussel, oyster, scallop, shrimp, whelk, bass, bream, brett, sea cob, codling, conger, dace, dogfish, flounder, garfish, gurnead, haddock, hake, halibut, keeling, lamprey, ling, loach, luce, mackeral, minnow, milwell, perch, pickerel, pike, plaice, ray, roach, salmon, smelt, sole, sturgeon, swordfish, tench, thornback, thurlpole, torrentyne, trout, turbot, tench, whiting, shellfish, lobster, eel, cockles, mussels, winkles

Herbs & Spices:

basil, borage, mallow, true love, oregano, fennel, ginger, paris, cardamom, grains of paradise, galingale, clove, sorrel, pennyroyal, hyssop, mandragota, licorice, purslane, mustard, nutmeg, anise, mace, mint, peppercorns, pine seed, cubeb, sandalwood, cinnamon, garlic, parsley, sage, rosemary. thyme, poppy seed

Sweeteners:

Fruits:

apple, pear, strawberry, orange, quince, melon, grape, mulberry, bogberry, cherry, plum, peach, pomegranate, carob, sloe berries, blackberries, eldarberries, rowan berries dried fruits: date, fig, raisin, currant, prune

Vegetables:

cabbages, peas, beans(lentil, fava, butter, etc, but no green beans), asparagus, lettuce (except iceberg), carrot (not the modern orange), celery, spinach, cucumber, parsnip, pumpkin, radish, leek, artichoke, chicory, endive, beet, olive, onion, turnip, various squashes, shallot, water cress

Oils:

almond, animal fat, butter, filbert, olive, poppy seed, walnut, linseed, hempseed (vegetable shortening is not period but can be substituted for lard as a dietary necessity)

Cheeses:

Farmers cheese, cottage (curds & whet), Gorgonzola, and Roquefort cheeses all were invented in the middle ages however the following cheeses are similar enough to period cheeses that they can be used: Beaufort, Brie, Camembert, Cheddar, Comte, Emmenthal, Gloucester, Grans, Gouda, Maroilles, Mozzerella, Parmesan, Port-salut, Ricotta, Romano, Spermyse, Stilton (these are named for the region or family that sold them to others, however most were made for centuries before they were even named)

Nuts:

almond, walnut, chestnut, filbert, hazelnut, acorn

Grains:

oats, wheat, rye, barley

almond milk (almonds simmered in milk or water) verjuice (semifermented fruit liqueur, from unripe grapes, sour apple, fennel, etc) possent (heated milk combined with wine or ale & spices, let to curdle, to drink or cook with) sauce vert (parsley, mint, distany, thyme, alecost, garlic, vinegar, pepper, salt & wine)

Alcoholic beverages:

wine (some modern versions that are very close to period example are: red Tuscan, Vernagelle, Raspay, Muscadelle, Tyre, Osvey, Caprik, Campolet, Whippet, Hydromel, Metheglin, Sack, Rhinewine, Theologicum, Torrentyne of Ebrew)(or you could brew your own with period ingredients)

Totally non-period foods that should never be used:

allspice, artichoke, banana, brocolli, chili pepper, chocolate, cocoa, coffee, cranberry, green bean, iceburg lettuce, Indian corn (modern yellow, white or brown), kiwi, peanuts, pepper (green, red,yellow), pineapple, potato, rhubarb, tea (orange pekoe = green, black or oolong), tomoatoe, vanilla bean, yam, turkey

Aumbry = special table for most elegant dishes

Baxter = Baker

Belnoste = Tavern Keeper

Burneman = Carrier of Water for Brewers

Butler = supervised the butts of wine and ale

Carnifex = Butcher

Carver = position resereved for a son or trusted squire, to carve the main meat at feasts

Chamberlain = tasted dishes and instructed the cooks

Cocus = Cook

Flauner = Confectioner

Fleshewer = Butcher

Furner = Baker

High Table = set at a higher level than the other tables, for hosts and special guests

Mazer = a footed bowl for drinking

Mustarder = Grower and Grinder of Mustard

Panter = gaurdian of the Lord's bread

Piscarius = Fishmoger

Pistor = Miller

Safernman = Grower of Saffron

Sausere = Salter

Sewer = arranged dishes at the table

Spicer = Grocer

Steward = supervised the food service

Sugarer = Sugar Merchant

Trencher Board = table where breads where cut into trenchers

Trencher = slices of bread on which foods where served

Usher = carried platters and tureens to the feasters

Vintner = Wine Merchant