Galley
Food, Beverages, Recipes and Rum.
207 topics in this forum
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All right, this one has me stumped. From John Woodall's book the surgions mate, we have this quote, a prescription for what to feed a patient following an operation: "...a comfortable Caudle [caudle is a syrupy gruel containing spices and wine or ale] for the first [day], if you see him weak; and afterwards Broths and Pannadons..." (Woodall, p. 175) Anyone have any idea what 'Pannadons' are? You should be aware that Woodall's book contains some of the most horrific spelling I have yet seen in a GAoP-era book, so the spelling of the actual word could be quite different.
Last reply by Mission, -
- 8 replies
- 1.2k views
I LOVE to cook (but can't clean up all that well worth a spit). Bought some salt Pork the other day (was and still is available at the HyVee supermarket here) and started experimenting with it on a few recipes I have for reenactment cooking. So, I began to wonder (as I often do) about all you out there. Your cooking and recipes, etc. How's about some swapping of recipes or some ideas? What have you tried and is good in a dutch oven or on a spit... or in a copper boiler... maybe over a brazier... I'll type up some recipes here when I get some more time. But in the meantime... let's hear yours! Who knows, may put this into a REAL cookbook to pass around to the Pub…
Last reply by MrSnailGrave, -
- 8 replies
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Barbancourt vs. Matusalem Last weekend I finally was able to find a bottle of Barbancourt rhum from Haiti. I’ve always wanted to try this rum and have heard great things about it. My usual favorite is Matusalem Gran Reserve rum from the Dominican Republic, around the other side of Hispaniola. I was interested in comparing the two. I was on my way to visit my friends Mary and Roger for the weekend and, needless to say, the bottle of rum was brought out Saturday night. I was playing my pirate songs for Mary, my old mentor in tunes from the Emerald Isle. Well, we had a rum first, and Mary topped off my glass between songs, refilling hers almost as often, and occasionally Ro…
Last reply by Pew, -
Clipper City's Beer and Bacon festival
Last reply by blackjohn, -
- 8 replies
- 2k views
*Very* old fashioned... Pay heed to this link: http://www.philly.com/inquirer/food/20091013_Penn_archaeologist_recreates_ancient_brews.html "Penn archaeologist recreates ancient brews"
Last reply by Jack Roberts, -
- 8 replies
- 912 views
Just thought y'all might like to know Piratz Tavern
Last reply by jim hawkins, -
- 8 replies
- 412 views
I jes returned from a 3-week holiday with me treasured heartie up in Newfoundland. And shiver me timbers, me newfie pals 'screeched' me whilst I was there! Aye, indeed I did kiss the cod (believe me I've kissed worse things than that!) and drank the fiery rum. I now have a framed certificate which reads: "This is to certify that Ciaran of North Carolina has consumed on this day, the 7th of January in the year 2006, some of Newfoundland's golden elixer. The bearer of this certificate is hereby enrolled in the Royal Order of Screechers." So, in celebration, mates, drink up! This one be on me!
Last reply by William Blydes, -
- 8 replies
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Bread, of course, is a stable of diets for, well, a LONG time. Once upon a time, women were measured as wives by how good their bread was. The better bread they made, the better wives they were. I suspect the basic recipe for bread has not changed too much, (Flour, salt, yeast, water...) but what kind of flours were available to the common people during the GAoP? and what sort of techniques were used? What do you need to bake bread on a fire? One of my favorite whole grain bread recipes: 3 cups whole grain flour or so, a couple handfuls of sunflower seeds tablespoon salt 2 tablespoons honey package of yeast enough water to make the dough dissolve yeast and hon…
Last reply by ThomasBlackthorne, -
- 8 replies
- 1.8k views
As we prepare for Twelfth Night I'm teaching Gretchen about Scottish Black Bun. It's the cake that most Americans seem to not enjoy; it's a rich fruitcake inside a pastry crust, flavoured with spices and whiskee. Ever since I first came to the states 40 years ago I have yet to understand most Americans' reticence regarding fruitcake. not that in the end I mind it(since it has always lead to more for me ) Tuesday's Dinner will begin with: Roast Elk(since I can't get Red Stag) Mashed Buttered Turnips with chives Broccoli in Stilton cheese sauce SCOTTISH BLACK BUN This cake in a crust is the traditional New Year cake in Scotland. This one is from a family recipe book …
Last reply by Quartermaster James, -
- 1 follower
- 7 replies
- 280 views
I've seen some good recipes float around on Social Media from Colonial Williamsburg, too, and thought I'd share this one first as this really sounds good I might try it on the grill. Chicken Pudding Recipe and looks easy as well as delicious. Feel free to post more Colonial Williamsburg recipes you found or liked.
Last reply by Stynky Tudor, -
- 7 replies
- 829 views
I have iron-deficiency anaemia. Molasses is an excellent source of iron. Rum is made from molasses. Therefore, I should drink rum for my health. Any similar deep thoughts? H.
Last reply by Hester, -
- 7 replies
- 1.5k views
Story at Irish Central "A fire broke out at the Guinness factory in Dublin shortly after noon local time. Over nine fire brigades and three rigs with aerial ladder platforms were able to contain the blaze before it spread to the ammonia plant at the site. An official from Guinness was able to confirm that no one was hurt in the incident. “There were no injuries to any personnel and the fire has been extinguished,” the spokeswoman said. “An internal investigation is under way to find out exactly what the cause of the accident was.” The fire broke out near the Victoria Quay entry to the factory, and locals in the area are being advised to keep their windows closed due…
Last reply by seabaroness, -
- 7 replies
- 987 views
just been reading about oysters and came across this.... on this site: http://www.colonialtable.com/recipes-3/sea-food/sea-food/17th-century-oysters/ ""TO FRY OYSTERS The Accomplisht Cook, Robert May 1685 Take two quarts of great Oysters being parboil’d in their own liquor, and washed in warm water, bread them, dry them, and flour them, fry them in clarified butter crisp and white, then have butter’d prawns or shrimps, butter’d with cream and sweet butter, lay them in the bottom of a clean dish, and lay the fryed oysters round about them, run them over with beaten butter, juyce of oranges, bay-leaves stuck round the Oysters, and slices of oranges or lemons."" So…
Last reply by jendobyns, -
- 6 replies
- 573 views
I have this recipe that is very easy and you might enjoy it. It will work well both at home and at any event you may be at where you will have to do outdoor or camp style cooking. Take a large piece of foil and spray it generously with non stick spray. Place in it whatever fish you like and sprinkle it with lemon butter and a little oregano. Then slice some of the lemon in rings and place on top the fish. Wrap the foil tight and place on grill top or fire grate. After about five to ten mins. Flip and cook the other side. Cooking time will depend on the size of the fish. Now, make a pocket with another piece of foil. Make certain it is large enough to hold a lot of vegeta…
Last reply by Arthur Richards from Kent, -
- 6 replies
- 1.9k views
Aye, I be Gumbatz, ships cook yada yada, yada. We once owned a restaurant and I be hankirin to open another here in St Augustine. So to that, I want to be sharin some of me favorites, old and new, but all have been simplified so anyone can make em. To whit I be startin with this one: It be about as authentic as ye can get, but still edible: Ifn ye like it, let me know! Caribbean stewedbeef. During long voyages beefwould have been salt cured and dried, it then would have to be soaked in water,wine or rum to be reconstituted to a state that was edible. Needless to say the meat wasusually terrible and didn’t last that long on a voyage, so …
Last reply by LadyBarbossa, -
- 6 replies
- 449 views
Argh, i dont be knowing if this be the right place to be talking of this, but one of me grandest pleasures be of smoking pipes, and a fine cigaaaar. Anyone else care for a smoke?
Last reply by Cap.Liamstarwatcher, -
- 6 replies
- 720 views
I've posted in the raids forum about a pirate camping weekend I'm working on. I've been asked by the campground owners what sort of food I want to have prepared for dinner on the Saturday, and I'm at a somewhat loss for ideas as to what would be easily prepared that would be something appropriate for a pirate to eat. So: What sort of food(s) would a pirate eat on board a ship as well as on shore? I also need suggestion for a pirate themed non-alcoholic drink that could be served during the weekend (reason being that there might be people attending who will be under the age of 21) Morick Towain Captain of the Pirate Brethren of Texas Moderator of the Gay Pirate Reena…
Last reply by JoshuaRed, -
- 6 replies
- 2k views
Someone out there gave me a link for an image of an Ordinary a few years back. It was a drawing of people under a canvas canopy that was in amongst the trees. I am NEED of that image. I will take any images that you would like to share also. Thanks
Last reply by Silkie McDonough, -
- 6 replies
- 2.1k views
You are so going to want to try this at home! Cold Smoke
Last reply by Quartermaster James, -
- 6 replies
- 1.6k views
Any worth recommending? Just finished some Sierra Nevada's Celebration Ale. Dying to get a sixer of Anchor Steam's Winter brew.
Last reply by Duchess, -
- 5 replies
- 3.1k views
anyone ever try black heart rum ??? some new stuff at the store, and it was pretty good !!
Last reply by oderlesseye, -
- 5 replies
- 2.4k views
Just buzzing through Woodall's The surgions mate and I came across this interesting quote on the causes of Tenesmus (which I would describe in layman's terms as a really serious case of constipation.) "And sometimes it [Tenesmus] happeneth here in our Countrie, as some English Writers affirme, by little drinking of beere or ale, and sometimes it commeth by drinking too much wine, and by eating of costive meats, and superabundance of choler adust." [Choler is another name for the humor yellow bile - believed to cause anger and bad temper.] (Woodall, p. 242) Wine was generally considered inferior to beer during period from what I've read. So he's giving you all a reason …
Last reply by Raphael Misson, -
- 1 follower
- 5 replies
- 373 views
Spicy maple breakfast sausage from the local university. I've been working with their meat guy for the last year on a breakfast sausage recipe and we're getting close with this round. Homemade bread, made with spent grains from Stynky's brewing efforts. Turned into french toast with whole milk from a local farm.
Last reply by Stynky Tudor, -
- 5 replies
- 1.6k views
I found this a while back shortly after the Pub had gone down and posted this on Ye Olde Tavern to good results and so thought to share it here as well. Food Timeline
Last reply by Capt Thighbiter, -
- 5 replies
- 2.4k views
As my collection of Pyrate Rum bottle ribbons grows, (as well as Hoti medallions) has anyone come up with a use for them? I was thinking markers for tent guy lines, anyone else? Jas. Hook
Last reply by Capn Bob,
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