Galley
Food, Beverages, Recipes and Rum.
207 topics in this forum
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- 22 replies
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So... when you are at events... how do you cook meat? What method works best? How do you roast? On a spit? Hanging all tied up in butchers string above a fire? Slow cook in a dutch oven? On a skillet? Do you cook meat alone or cook it with other foods like veggies? Toss in your how to's here so that others may benefit from your culinary wisdom. ~Lady B
Last reply by Red Sea Trade, -
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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, -
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http://www.ussbatonrouge.com/connie.htm The following tale is from the history of the oldest commissioned warship in the world, the USS Constitution. It comes by way of the National Park Service, as printed in "Oceanographic Ships, Fore and Aft", a periodical from the oceanographer of the US Navy. On 23 August 1779, the USS Constitution set sail from Boston, loaded with 475 officers and men, 48,600 gallons of water, 74,000 cannon shot, 11,500 pounds of black powder and 79,400 gallons of rum. Her mission: to destroy and harass English shipping. On 6 October, she made Jamaica, took on 826 pounds of flour and 68,300 gallons of rum. Three weeks later, Constitution reached …
Last reply by Bright, -
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Thought you guys might get a laugh out of this. It was sent to me by a friend in England. If you had purchased $1000 of shares in Lehman Brothers one year ago, you will have $0.00 today. But---- if you had purchased $1000 worth of beer one year ago, drank all the beer, then turned in the aluminum cans for recycling refund, you will have received $214.00. Based on the above, the best current investment plan is to drink heavily and recycle. It's called the 401-Keg.
Last reply by Pew, -
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It has been me experience that the fastest way to a Pirates heart is Right between the Sternum, at the Point of a Cutlass
Last reply by Salty, -
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came across a interesting find while at the wine/liquor store yesterday. it is Crystal Head Vodka from Canada. The bottle is in the form of a Crystal Skull, very cool, but not cheap, price tag was $49.95, so sadly it had to stay on the shelf, until I can put a few more coins in my treasure chest. http://s175.photobucket.com/albums/w132/li...alHeadVodka.jpg http://s175.photobucket.com/albums/w132/li...rystalSkull.jpg
Last reply by CaptainSatan, -
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Hello mates i was trying to search for a thread about what kind of food did pirates have in there encampment. i was looking for a list of what they might bring ashore,any help would be greatful Thankie D.man
Last reply by D.man, -
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This information is from Appendix E in Benerson Littles' The Buccaneers Realm. Comments are welcome and encouraged. It is quoted in it entirety: "Sund. Our Men feasted on shoar with Barbakude, Goats, and Fish, &c.," wote John Cox, former commander of the Mayflower prize in the South Sea. An ancient tradition even in the seventeenth century, smoking or grilling meat on a barbecue, or barbacoa, was common both as a means of preserving food as well as well as cooking it. Today, purists distinguish between barbecuing and grilling: the former is slow cooking over several hours or more, the latter quick. However for the Caribbean adventurer in the late seventeenth centur…
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Salamagundi or even a salad, either way... post yo'r recipes of how ye make yo'r favorite salads. Be it cold or hot. ~Lady B
Last reply by Mission, -
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From Colonial Williamsburg Holiday Wassail 1 gallon apple cider 1 large can pineapple juice (unsweetened) 3/4 cup tea can use herb tea) Place in a cheesecloth sack: 1 Tablespoon whole cloves 1 Tablespoon whole allspice 2 sticks cinnamon This is great cooked in a crock pot. Let it simmer very slowly for 4 to 6 hours. You can add water if it evaporates too much. Your classroom will smell wonderful and the students will love it! Serves 20.
Last reply by callenish gunner, -
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From Colonial Williamsburg Gingerbread 1 cup sugar 2 teaspoons ginger 1 teaspoon nutmeg 1 teaspoon cinnamon 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1 cup melted margarine 1/2 cup evaporated milk 1 cup unsulfered molasses 3/4 teaspoon vanilla extract 3/4 teaspoon lemon extract 4 cups stone-ground or unbleached flour, unsifted Combine the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix well. Add the melted margarine, evaporated milk and molasses. Add the extracts. Mix well. Add the flour 1 cup at a time, stirring constantly. The dough should be stiff enough to handle without sticking to fingers. Knead the dough for a smoother texture. Add …
Last reply by Quartermaster James, -
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Gazpacho Shields Tavern Colonial Williamsburg, Williamsburg, Virginia Serves 8 4 cucumbers, peeled, seeded and cut into l-inch slices ½ large Spanish or Bermuda onion, peeled and diced ½ stalk celery, sliced ½ green pepper. seeds and ribs removed, and cut into strips 1 large ripe tomato, peeled and seeded 1 garlic clove, peeled and minced 1¼ cups broken pieces of white bread 2 tablespoons extra virgin olive oil 1 cup water 2 tablespoons red wine vinegar ½ teaspoon salt, or to taste 2 cups tomato or Vå8 juice Freshly ground black pepper to taste 1. Pass the cucumbers, onion, celery, green pepper, tomato, garlic and bread through the small die …
Last reply by Black Syren, -
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Pennsylvania Dutch Apple Dumplings Christiana Campbell's Tavern Colonial Williamsburg, Williamsburg, Virginia Serves 4 For the pastry: ¼ cup allvegetable shortening 1¾ cups allpurpose flour ½ teaspoon salt ¼ pound (1 stick) unsalted butter, chilled 4 to 6 tablespoons ice water For the apples: 4 small tart apples, such as Granny Smith 1 tablespoon raisins 1 tablespoons dark rum 4 teaspoons unsalted butter For the syrup: 1 cup firmly packed dark brown sugar 1½ cups water 2 tablespoons unsalted butter 1. To make the pastry, combine the shortening, flour and salt in a food processor fitted with the steel blade. Using on and off pulsing action, combine unt…
Last reply by Black Syren, -
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Take Young Rabbits, Young Chickens, or a Rack of Lamb, being cut one Rib from another, and par-boyl either of these well in a Frying-pan with a little water and salt, then pour the water and salt from it, and Fry it with sweet Butter, and make sauce with three Yolks of Eggs beaten well, with six spoonfuls of Verjuice, and a little shred Parsley, with some sliced Nutmeg, and scalded Gooseberries; when it is fryed, pour in the sauce all over the Meat, and so let it thicken a little in the pan; then lay it in a Dish with the sauce, and serve it.
Last reply by Cheeky Actress, -
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Potage of Venison. Take a Haunch of Venison, and cut it into six pieces, and place them in the bottom of a Pan or Pot, then put in no more Water than will cover it, let it boil, then scum it, after that add to it a good quantity of whole Pepper; when it is half boiled, put in four whole Onions, Cloves, and large Mace, some sliced Ginger, Nutmeg, three or four faggots of sweet Herbs, let it boil till the Venison be very tender, and a good part of the broth be wasted; after this pour out the broth from the meat into a Pipkin, keep your Venison hot in the same Pot by adding other hot broth unto it; then take a couple of red-Beet roots, having very well parboil'd them befor…
Last reply by Black Syren, -
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First Way To make an Oatmeal-pudding. Take a pint of Milk, and put to it a pint of large, or midling Oatmeal, let it stand on the Fire till it be scalding hot, then let it stand by, and soak about half an hour, then pick a few sweet Herbs, and shred them, and put in half a pound of Currans, and half a pound of Suet, and about two spoonfuls of Sugar, and three or four Eggs; these put into a bag, and boyled, do make a very good Pudding. Second way To make an Oatmeal Pudding. Steep Oatmeal in warm Milk three of four hours, then strain some blood into it of fish or flesh, mix it with Cream, and add to it suet minced small, sweet herbs chopped fine, as Tyme, Parslee, Sp…
Last reply by Black Syren, -
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Apple-Drink with Sugar, Honey, &c.. A very pleasant drink is made of Apples, thus: Boil sliced Apples in water, to make the water strong of Apples, as when you make to drink it for coolness and pleasure. Sweeten it with Sugar to your taste, such a quantity of sliced Apples, as would make so much water strong enough of Apples; and then bottle it up close for three or four months. There will come a thick mother at the top, which being taken off, all the rest will be very clear, and quick and pleasant to the taste, beyond any Cider. It will be the better to most tastes, if you put a very little Rosemary into the liquor when you boil it, and a little Limon-peel into eac…
Last reply by michaelsbagley, -
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Pease Pottage was one of the most common dishes eaten at sea in the 1600s, using the shipboard staples of dried peas and salted meat. This simple dish, with perhaps a few herbs added was also frequently eaten by landsmen in the winter and spring. Many generations of New Englanders have grown up this dish by its modern name -- pea soup. Another Recipe for Pease Pottage: Take the best old pease you can get, wash and boil them in fair water, when they boil scum them, and put in a piece of interlarded bacon about two pound, put in also a bundle of mince, or other sweet herbs; boil them not too thick, serve the bacon on sippets in thin slices, and pour on the broth. Robert …
Last reply by Black Syren, -
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This is a delicious recipe for pumpkin, known as "pompions" to English people in the 17th century (as were all squash.) It is one of the earliest written recipes from New England, from a book written by John Josselyn, a traveler to New England in the 1600's. (John Josselyn, Two Voyages to New England.) John Josselyn called this recipe a “standing dish” suggesting that this sort of pumpkin dish was eaten everyday or even at every meal. He called it “ancient” because English housewives had cooked this recipe in New England for a long time. Josselyn also says at the end of this recipe that this food provokes urine and causes gas (windy)! The Ancient New England standing di…
Last reply by Black Syren, -
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To make sauce for Capons or Turky Fowles Take Onions and slice them thin, and boyle them in faire water till they be boyled drye, and put some of the gravie unto them and pepper grose beaten. A.W. A Book of Cookrye. 1591 f.3 Sauce for a Turkie Take faire water and set it over the fire, then slice good store of Onions and put into it, and also Pepper and Salt, and good store of the gravy that comes from the Turkie, and boyle them very well together: then put to it a few fine crummes of grated bread to thicken it; a very little Sugar and some Vinegar, and so serve it up with the Turkey. Gervase Markham , The English Huswife, 1623 Modern Recipe Notes 6 medium onion…
Last reply by Black Syren, -
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This recipe was recorded in 1674 and although salt is not mentioned it was most likely used as were whatever fresh vegetables they had. So this recipe can be altered to fit the season. Modern Recipe Notes ½ pound dry beans (white, red, brown, or spotted kidney-shaped beans) ½ pound yellow samp or coarse grits 1 pound turkey meat (legs or breast, with bone and skin) 3 quarts cold water ¼ pound green beans, trimmed and cut into 1-inch lengths ½ pound winter squash, trimmed and cubed ½ cup raw sunflower seed meats, pounded to a coarse flour Combine dried beans, corn, turkey, and water in a large pot. Bring to a simmer over medium heat, turn down to a very low simme…
Last reply by Black Syren, -
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I'm looking for ideas about meals to cook in Dutch ovens - that are vegetarian (and by vegetarian I mean truly vegetarian - no chicken or fish.) I have a Dutch oven but as of yet haven't cooked anything in it yet and would really appreciate any ideas and advice you could give me.
Last reply by LadyBrower, -
- 3 replies
- 423 views
Generously found and brought to our attention By Lady B and pulled from the Tavern... Another recipe from "Tidings of the 18th Century" by Beth Gilgun. Ship's Bread. I have yet to try this along with a lot of other recipes at events. But figured some of ye out there may fancy this particular recipe. " Mix together 2 cups of flour and 1/2 teaspoon salt. Work in 1 teaspoon shortening and then add about 1/2 cup water. Beat the dough with a mallet until is about 1/2 inch thick. Fold the dough over itself into 6 layers. Beat it thin again and refold and beat it about 5 ot 6 times more. Before cutting into pieces, beat the dough to about 1/2 inch thick. Cut into squares abo…
Last reply by LadyBarbossa, -
- 11 replies
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Lavender Sugar You can easily make your own lavender sugar. Use it in your kitchen or give as gifts in decorative jars 6 cups sugar 6 teaspoons dried lavender buds Grind the lavender buds in a grinder or a mortar. (Coffee grinders work well for this) Mix with sugar. Store in airtight jars. It will be ready to use after 4 weeks. Alternative methods: There are several ways to make lavender sugar. If you have fresh lavender flowers on a stalk, cut the stalk off and place the flower spike in a jar. Cover with sugar. Shake every few days. It will be ready to use after 4 weeks. Another way is to place whole buds in sugar, either fresh or dry, and sift them out before using…
Last reply by LadyBrower, -
- 10 replies
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Ingredients shortcrust pastry (or pre-made shortcrust pie shell - 9 inch diameter) 1/2 lb cheese curds 3 tablespoons rose water 2 tablespoons currants 3 egg yolks 3 ounces butter 3 tablespoons sugar nutmeg, grated (to taste) mace (optional) Directions 1NB Ricotta cheese can be used in place of cheese curd or you can make your own cheese curd very easily. 2Prepare a deep short-crust pastry shell (9-10 inches across) and bake it blind for 10-15 minutes in a hot oven. 3Remove from oven and allow to cool. 4(Or have your pre-made pastry shell waiting.) Place the cheese curd and softened butter in a bowl and blend well. 5Add the egg yolks, one at a t…
Last reply by PyratesKeepe,
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