Galley
Food, Beverages, Recipes and Rum.
212 topics in this forum
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- 14 replies
- 7.2k views
Oooooooohhhhh... Beginner with good questions... Okay, for a bigger batch... I am a VERY BIG advocate of using glass over plastic containers. So my strongest suggestion is to go to the local homebrew or winemaking stor (which are often enough the same place, but not always) and buy a 5 or 6 gallon (19 to 22 litre) glass carboy.... But I know a lot of people getting into it prefer to spend less money up front, and upgrade their gear later (which is more expensive in the long run), but in that case, a hard plastic 5 gallon (19 litre) water cooler bottle will do. I recently tried using a soft flexible plastic 2.5 gallon (9 litre) water jug, and almost lost the batch for…
Last reply by Coastie04, -
- 1 follower
- 12 replies
- 1.4k views
Recently I’ve been hanging out with friends in Georgia. There have been more than a few conversations about rum and an old concoction that I used to throw together for events. It was often referred to as “Stynky’s Grog” or “Stynk’n’Grog” - I’m looking at you @michaelsbagley, Kendra Guffy and Mark @Quicksilver Heimann. After sharing the first batch at faire, random people would walk up and hand me half/partial bottles of rum and ask me to please make more. It’s a pretty simple recipe - a mixture of (cheap and expensive) rums poured together, watered down with sugar, cloves, cinnamon, sometimes vanilla, nutmeg and raisins. Recently I was asked to mak…
Last reply by Red-Handed Jill, -
- 1 follower
- 24 replies
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I thought amongst all these wonderful recipies, that there should be some section for discussion and hopefully display of cooking, eating and storage implements. So have at it :)
Last reply by madPete, -
- 2 followers
- 17 replies
- 1.5k views
I'm going to start this thread with a more general recipe for period ships biscuit, and then maybe follow up with some recipes we served at Ft Gaines, Ft King George, and Tooele. [Edit: I have to add that using that period ground flour was night and day over using modern flour. The biscuits were crunchy but soaked up moisture fairly quickly and fell apart. The ones made with modern flour (even Bob's Red Mill whole wheat flour) were hard as a rock, almost like a glue ball, even after soaking] See the PDF for more details on the period recipe... Biscuit Recipe This is how to replicate the basic biscuit of the eighteenth century using readily available ingred…
Last reply by Mary Diamond, -
- 1 follower
- 9 replies
- 1.8k views
So, today during downtime at work I did a quick Google search for some more period correct recipes for delicious Nom-noms for me to make, (as per the vice royal writ I received at 1721) and I came across this gem of a blog! https://rarecooking.com/ Recipes are all from 1600-1800, and source/original recipe is listed, mostly from the archives at Penn State apparently (who knew my old home states pride and joy school actually had a historical collection worth the time of day??) Of particular interest to me are the recipes for donuts, sugar biskets, strawberry preserves, lemmon cream....but even more important of all, a period appropriate method of brewing cof…
Last reply by Mary Diamond, -
- 1 follower
- 6 replies
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This topic reminds me of an old Brady Bunch episode. I think it was Peter that answered "What's for dinner?" with "Pork Chops and Appleshhhhauce" Anyways, I was looking for sausage recipes and happened across a couple sausage/pork and apple dishes. Seems like an odd combination, but maybe cause I didnt grow up around it. So I may have to experiment. https://lidiasitaly.com/recipes/sausages-and-apples/ and https://www.youtube.com/watch?v=HcBuj8WvyK8
Last reply by Stynky Tudor, -
- 1 follower
- 7 replies
- 866 views
I just made some lemon Shrub. Was going to add to my whiskey Sours but havent been drinking much of late. I've made it with strawberries and it was very tasty, but it gave me hives once, not sure why just the once. haven't tried again, but was going to try it with cherries. could be a nice addition to the Apple Pie! This is refreshing, when you mix it roughly 1 part shrub and 2 parts sparkling water. You can put it in cocktails or whatever requires some zest. How to Make a Shrub Drink You only need three simple ingredients to make a shrub recipe: Fresh produce: you can use fruit (berries, citrus fruits, and stone fruits work best),…
Last reply by Halfpint, -
Tea!
by LadyBarbossa- 1 follower
- 15 replies
- 2.8k views
Alright... I admit... I'm a big tea person! And as much as I fancy some of the coffee drinks, too, like cappecinos, mocha latte's, etc... I do enjoy a good tea, too. Now, I bought my mom some of the special Downton Abbey teas, and I've had friends give me tea blends, too. So my curious question is.. has anyone come across any mention anywhere of blended teas during the 17th and 18th century? Like a green tea with cloves and cinnamon or black tea with mulling spices or white tea with strawberries and rose hips. My other curiosity is how specialized tea was during that time and how much of it was worth to a pirate when they took a prize full of tea, spices, fabrics, and…
Last reply by Fayma Callahan, -
- 1 follower
- 5 replies
- 697 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, -
- 1 follower
- 7 replies
- 667 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, -
- 1 follower
- 16 replies
- 956 views
I am currently working on a variety of articles on food during the golden age of piracy. It was originally going to be one article, then three, then five and now it's completely spiraled out of control and will probably end up being 25 articles. I have been working on it for over two years now. It will probably take another two to finish it at this rate. Most of the articles look at the five basic types of long-haul sailor types I have identified - navy, merchant, privateer, buccaneer and pirate. Some of them add sixth category - explorer. Nearly all of them are data-driven, presenting all sorts of statistics on what I have discovered. (I have this unbelievably complex a…
Last reply by Mission, -
- 1 follower
- 16 replies
- 939 views
Last reply by madPete, -
- 1 follower
- 2 replies
- 466 views
So, im currently on vacation at what has become a regular destination... and I stopped in my fav local microbrewery to get my growler refilled... And lo and behold, this time they have a "Jolly Roger Black IPA" as and offering. Its good, a bit higher on the IBU scale than I tend to prefer, but the dark toasting malts does a pretty great job balancing it out. If you enjoy microbreweries, and in or near coastal south Georgia, this place is worth the visit, whether they have a themed named offering or not (they usually dont).
Last reply by michaelsbagley, -
Salmagundi 1 2
by Karadimos- 27 replies
- 7.5k views
Salmagundi is an old recipe that came to be known as a pirate meal. "Cut cold roast chicken or other meats into slices. Mix with minced tarragon and an onion. Mix all together with capers, olives, samphire, broombuds, mushrooms, oysters, lemon, orange, raisins, almonds, blue figs, Virginia potatoes, peas and red and white currants. Garnish with sliced oranges and lemons. Cover with oil and vinegar, beaten together." (from The Good Huswives Treasure, Robert May, 1588-1660) "A mixture of minced veal, chicken or turkey, anchovies or pickled herring, and onions, all chopped together and served with lemon juice and oil." Salmagundi is also purportedly a meal served on pirat…
Last reply by William Brand, -
- 1 follower
- 2 replies
- 442 views
I'm curious to know if anyone has tried any of the recipes, especially the seafaring recipes, from the Townsends YouTube channel or the cookbooks they sell? If you have, which is your favorite? Has anyone tried Lobscouse? I won't ask about ships biscuits because who hasn't made those? LOL
Last reply by LadyBarbossa, -
- 1 follower
- 0 replies
- 465 views
Here's links to a couple videos I enjoyed. Townsends Tasting History with Max Miller
Last reply by Stynky Tudor, -
- 23 replies
- 9.3k views
Pea Soup Ingredients: 4 c. dried English peas 4 quarts water 6 peppercorns 2 cloves of garlic, chopped 1 large onion, chopped 2 or 3 potatoes, chopped into small pieces salt as needed 1 T. sage (optional) 1 T. thyme (optional) 2 T. lovage (Optional) Maple Syrup (optional) 1. Place the peas in the water and add the seasonings. 2. Put the pot on a brisk fire until it boils and skim off any foam which rises to the top. 3. Simmer until almost done, possibly several hours depending upon the age of the peas. 4. Add potatoes. 5.Cook until potatoes are soft. 6.Add more water if the peas start to stick to the pot. 7.Serve with Johnny Cakes or Slapjacks. Note th…
Last reply by William Brand, -
- 5 replies
- 1.1k views
What do you drink during the myriad of holidays that begin this month? And...what beverages carry you through the Winter? Yes, you can list 'Rum'.
Last reply by William Brand, -
- 11 replies
- 5.7k views
Welcome all, We're still getting set up, but this will be the sub-forum for discussing brewing, mead making, wine making, etc. etc. This will be for all makers of fine beverages (and beginners too) whether you are using modern methods or trying to recreate historical methods. Why the "Empty Keg"? Because the discussions are about what to do to fill the kegs up (barrels, casks etc.) ... Make something to put into the keg. Here's to some good discussions, shared recipes and any other topical conversation that are to be had! :angry:
Last reply by Madame_Mayhem, -
- 47 replies
- 9.4k views
For a long time now I have been looking for the earliest reference to a "tin kitchen", a kind of half-round reflector oven. To date I have only been able to find references to around the time of the Revolution. That is until tonight. On the 18th Century Material Culture's Facebook page I found two paintings dating to the late 1600's with clear depictions of the "tin kitchen." "The Cook, 1657-1667" and an untitled work dated sometime prior to 1678. So now I will buy a tin kitchen and use it secure in the knowledge that it is at least period. Now, can anyone find a reference to one of these, or something similar, being aboard a ship?
Last reply by William Brand, -
- 2 replies
- 1k views
Which is the difference? As a non native English speaker, the dictionary gives to both the same word. If you look an English-French dictionary (which I did), again, "biere" is the equivalent. So... I have the impression English people differentiate them. How?
Last reply by Elena, -
- 1 reply
- 957 views
On a recent episode of Jas. Townsend and sons, they show a recipe for Onion Rings in an 1801 cook book If you search the web, most of the pages place Onion Rings no earlier than the early 20th century and not really popular until the 20's or 30's. I think Jas. Townsend speaks of it as 'late 1700's' I wonder if there are any other possible earlier references for other fried foods (other than the dutch donuts) and how long would fried onion rings have to be around for them to be listed in a published cook book? I want some onion rings with my fried oysters ;-)
Last reply by William Brand, -
- 7 replies
- 1.4k 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, -
- 5 replies
- 1.5k views
Someone suggested I start a thread talking about English Katchup and as I was digging through my period cookery books trying to find the earliest possible receipt (that's a recipe to modern cooks) I realized we could play with this a bit more. There are a number of options a Pirate might have. So this should be the first in a series on period condiments & sauces. However, none of them would be the tomato based ketchup we know today. Tomatoes are pretty much absent from period cookery books. But you might be surprised what does show up. Early ketchup was a fish & vinegar based sauce imported from somewhere around Indonesia (exact place of origin seems to be a…
Last reply by William Brand, -
- 1 reply
- 999 views
To make a good Spanish Olio PERIOD: England, 17th century SOURCE: The Accomplish'd Lady's Delight In Preserving, Physick, Beautifying, and Cookery, 1675 DESCRIPTION: A stew of beef, lamb, veal, & poultry with vegetables & herbs Take a Rump of Beef, or some of a Brisket or Buttock, cut it to pieces; a Loyn of Mutton with the Fat taken off, and a fleshy piece of a Leg of Veal, or a Knuckle, a piece of inter-larded Bacon, three or four Onions, or some Garlick, and if you will, a Capon or two, or else three great Tame-Pigeons. First, put into the water the Beef and Bacon, after a while the Mutton, Veal, and Onions, but not the Capon or Pigeons, only so long till t…
Last reply by Jas. Hook,
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