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, -
Curious if anyone has ever tried "flip" and if so how did you make it?
Last reply by Jib, -
Mama Juana
by Jib- 4 replies
- 1.5k views
During my recent trip to the Dominican Republic I was offered a local drink called "Mama Juana". Gave it a try and found it quiet nice. I guess it has origins back with the native Tanio who made a tea from herbs and tree bark. The Europeans introduced the idea of adding rum, red wine and honey. The locals claim this drink is helpful for lovers. I thought it had a taste similar to Port.
Last reply by Jib, -
- 33 replies
- 4.2k views
I've seen quite a few recipes for punches and such that involve rum, but I am curious about the rum itself. In the greater selection of rums there are today, which modern gets closest to the kind of rum the common sailor and pirate would have had access to (both at a cheap tavern and on ship)? I understand that this common stuff might choke modern drinkers, but I'm okay with that. I want to get an idea of what these guys had to put up with. Also, if you can, provide evidence for why it's closer to the original.
Last reply by Quartermaster James, -
- 14 replies
- 2.1k views
Ok so here I'm going to show how I'm making a simple Brandy Punch. Fairly common for our time period in England. It's called Major Bird's Brandy Punch Ingredients for are: 2-----------------Lemons 1/2 cup---------- Raw Sugar I'm using Florida Crystals 1/2 Quart (16oz) - Brandy 1 Quart ---------- Water It seems that Rum would have been more common in the colonies. Limes were also used but considered somewhat inferior but being plentiful in the Carribean, were also used there and in the colonies. The receipe is from "Punch" by David Wondrich and is our kind of writer. He's pulled from as many period resources as possible. In the back of the book he claims Google Bo…
Last reply by Jack Roberts, -
- 1 reply
- 1.7k views
I was reading another forum here and I did a Google Books search for the title they were discussing. That search came up empty but trigger'd me ol' feeble brain to search the free history section for the key word "pirate". Here's a link, 10 pages with descriptions of FREE e-books. http://books.google....brr=4&scoring=1 These can be read on a computer or most book readers and if you have an Android smart phone you can download Google Books from the market (free).
Last reply by Louisiana Jeff, -
- 17 replies
- 3.5k views
I suppose I am a bit naive and ignorant. Since I am originally from Southern California, I had never been in Oklahoma until I moved here about six years ago. Before I came here, I had the perception that Oklahoma was barren and teepees lined the street. Actually, it was not that bad. However, I have always wanted to purchase an honest to goodness bottle of authentic deep south moonshine. It now appears this is becoming non-existent. From what I am hearing now, most modern "moonshining" generations are selling Meth and guns. So, Back to my dilemma. I have been wanting to buy moonshine, but I eventually gave up. The closest I have come to it was folks who make the w…
Last reply by Emmanuelle Wilshire, -
- 11 replies
- 2.6k views
Squids ain't my cup of tea, but they get mentioned as food in my stories. Not the big submarine-attacking type, but something more like the Caribbean Reef Squid. I haven't heard much about squid-eating in the Golden Age other than the possible use of squids in a chowder. How were squids used as food back then? How'd they get the squids? What class of people would eat them? Anything else I should know on the subject? If it helps, the ethnic groups involved would be mostly British and French colonials. Thanks!
Last reply by Red_Dawn, -
- 1 reply
- 1.3k views
anyone have really good grog recipes or sweet and spicey grog mixes
Last reply by CaptainB, -
- 4 replies
- 2.7k views
I'm doing some research on brewing my own beer. My father used to do it years ago and with the completion of my bar I think it's about time I stock it with my own beer. My eventual goal is to make my own rum but I figured I'd start with something smaller, in this case beer. Try my hand at that and then move onto the liqueurs. So what advice do you have for a first time brewer? Any tips or tricks I should try to make the process smoother and the product better? Thanks for your help Capn Antonio Malasses
Last reply by Zephaniah W. Nash, -
- 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, -
- 3 replies
- 1.4k views
Two new labels for a new batch I'm getting ready to bottle.
Last reply by marlinspike, -
- 27 replies
- 5.7k views
I have been trying for some time to find information on what beer bottles would be like in our period, some say they didn't exist at all, but there is evidence to the contrary. Here is some more evidence I found on a site. Scum is a publication for the Brewers Guilds of the Kingdom of the East and the Principality of AEthelmearc, of the Society for Creative Anachronism, Inc. So I present this article in support of Period beer in bottles, titled: The True Bottling of Beer http://www.pbm.com/~lindahl/scum/bottle.html Text dates for the exercpts include 1609, 1615, & 1691. Now to find a proper bottle ;-)
Last reply by Littleneckhalfshell, -
- 10 replies
- 4k views
Found this tidbit on a different site I moderate on, in our new 17th Century Forum: http://www.godecookery.com/engrec/engrec.html
Last reply by SilkenJack, -
- 3 replies
- 1.4k views
there is a TV show ive seen about cooking in historic places such as Jamestown, williamsburg,old forts and settlements but can't remember the name to lookup its time schedule anyone know of this TV show? History Eats, History cooking?
Last reply by jendobyns, -
- 21 replies
- 4.4k views
you all need to try this, i haven't named this drink yet, but it needs a name,before you name it i recomend drinking it first, you wont be able to taste the alcohol until its too late! here is the recipe 2-4 gallons of apple cider boil with 4 big hand fulls of red hot candies -let dissolve while boiling keep mixing until candies completly dissolve , throw in a big hand full of cinnamon sticks, ( find in the bulk section at the grocery store the red hots and cinnamon sticks) boil down to, 2 gallons of liquid , strain for inperfections, let cool. pick up everclear add 1 litter to the cooled mix, put into onion bottles and enjoy the drink. it should look red in color w…
Last reply by CajunBuccaneer, -
- 2 replies
- 1.5k views
If you are curious about the history of punch and its variations over the centuries, you'll enjoy this book, which is part history and part how-to guide on punch through the ages. Punch: The Delights (and Dangers) of the Flowing Bowl http://www.amazon.com/Punch-Delights-Dangers-Flowing-Bowl/dp/0399536167/ref=sr_1_1?ie=UTF8&qid=1293713995&sr=8-1
Last reply by jendobyns, -
- 5 replies
- 2.2k views
I am in the middle of a really interesting book called A History of the World in 6 Glasses by Tom Standage and I came across a rather interesting description of the medicine Aqua Vitae. I always sort of knew that it was alcohol, but this explained the whole scenario quite well and I thought I'd share it with one and all. "Wine was widely used as a medicine, so it seemed only logical that concentrated and purified wine should have even greater healing powers. By the late thirteenth century, as universities and medical schools were flowering throughout Europe, distilled wine was being acclaimed in Latin medical treatises [note - almost all medical texts at that time were i…
Last reply by Grymm, -
I have an old pewter spoon, Its got to be a repo, but looks similar to this: I am thinking of making a mold for it and maybe making a set or two of spoons. Question is, does anyone know possible age or period of said spoon styles? Thanks! Wes
Last reply by wes1761, -
- 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, -
Came back from our Oregon performance and must say, I have fallen in love with Rogue Hazelnut Rum. It has a lovely fragrance and flavor of roasted hazelnuts. It's a great straight drinking rum. Couldn't believe a bunch of beer brewers could come up with such a great distilled product. The bottle has Blackbeard on it. Their white rum has Jean Lafitte. Kind of adds to the experience. http://www.rogue.com/spirits/rogue-hazelnut-rum.php Now all I have to do it find it in Florida or have it shipped from New York of all places. -- Hurricane
Last reply by Pew, -
Shepherds Pie 1 2
by Jib- 29 replies
- 6.1k views
I don't know if Shepherds Pie is a period dish but we eat it at least once a month during the cooler weather. How do you make yours?
Last reply by Seamus the Unlucky, -
- 11 replies
- 2.5k views
Found this on a board I moderate on: RECIPES - DEERFIELD MASS 1704 – from various sources Planked & Stuffed Salmon Planking fish involves securing the fish to a board with nails and string and then placing it on the hearth angled toward the fire. A fish might be stuffed before being planked. Below is a stuffing recipe that includes ingredients that would be available to a colonial New England housewife. Use the same amount of the following herbs, Rosemary, Marjoram, Thyme, Savory. Salt and pepper to taste 1 bay leaf A little ground nutmeg Finely chopped onion Cheshire Pork Pie Take a loin of pork, skin it, cut it into steaks. Season it with salt, nu…
Last reply by jendobyns, -
- 2 replies
- 1.5k views
Well, Im the pickiest eater on the planet BUT i want to try and make different things that sound good. Im not going to eat pig head or anything outrageous. Im just looking for new and good tasting things. My food variety is small i mainly eat chicken,hamburger,pizza, and pasta....seriously. I've tried Shark and other fish loved most of it actually. Just don't have enough money for the stuff like that. I was wondering if you guys have any ideas of what i could try and make or have any recipes for me to try?
Last reply by LadyBarbossa, -
- 6 replies
- 2k 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,
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