Galley
Food, Beverages, Recipes and Rum.
211 topics in this forum
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- 10 replies
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the group I am with runs a pub at the local ren-faire...its not for patrons, just a spot to do our pirate fights, gambling and showing off... Any clue as to brewing equipment of the period?
Last reply by Captain Frankie, -
- 5 replies
- 1.1k views
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, -
- 2 replies
- 1.5k views
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, -
- 1 reply
- 577 views
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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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, -
- 1 reply
- 688 views
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, -
- 26 replies
- 2.6k views
Three cheers for bread pudding
Last reply by Cheeky Actress, -
- 4 replies
- 1.9k views
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, -
- 11 replies
- 924 views
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, -
- 1 reply
- 506 views
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, -
- 0 replies
- 390 views
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, -
- 0 replies
- 338 views
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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- 471 views
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, -
- 0 replies
- 451 views
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, -
- 0 replies
- 398 views
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, -
- 0 replies
- 489 views
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, -
- 0 replies
- 363 views
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, -
- 0 replies
- 449 views
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, -
- 10 replies
- 818 views
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, -
- 296 replies
- 23.9k views
OK.... what are you doing.... What are you eating.... BUT what are you drinking........ now that be somethin close ter any Pyrate's durty black heart..... (and it also explaines why we sometime type soo dang poorly) Right now..... a glass O' Port.... I bar-b-qued a chunka dead cow (a really good chunk tho).... and beer just wasn't right........
Last reply by Sjöröveren, -
- 3 replies
- 460 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, -
- 12 replies
- 973 views
I'm laying into stock a variety of recipes that involve cooking with rum...generally, a dark rum. But in your considered opinion, would gold serve as well? What would consitute a good cooking rum. Keep in mind the fact that, being a lowly librarian in Reale Lyfe, I'm looking to combine my cooking rum and drinking rum in one label. Being as I am a very beginning rummer (but since I am employed, I'm not an Idle Rummer), I tend towards Capn Morgan Private Stock (hey, *Bilgemunkey* likes it, so it be good enuff fer me...), but would it serve for cooking? And so ye may know what I'm planning on feeding to meself, here's a link to one recipe... http://www.grouprecipes.com…
Last reply by Quartermaster James, -
- 48 replies
- 11.4k views
We started a batch of honey mead a couple of months ago following this recipe for simple mead. I would highly reccommend it to anyone interested in trying something like it. We sampled it immediately after it started fermenting, and were not horribly impressed (but the recipe warned that would be the case). Now, about two months later -- I really shoulda kept better track -- it's some right tasty stuff. Personally, I'd put it up against any other mead available on the market. We have two additional batches going (one with cinnamon and one with strawberries) that have finished fermenting, but not clarified well just yet. We should be well-stocked for TRF, methinks.…
Last reply by michaelsbagley, -
- 10 replies
- 1.3k views
Know what I'm gonna be eating when I get off work (in 30 minutes time)? Choc...wiat for it...Chocolate Rum Cake. Had some earlier and it's pretty bleedin' incredible. I think the rum really brings out the chocolate, cuz the chocolate taste is pretty intense. Good eats! And where might ye be getting it, sez ye? Cast yer deadlights over this here link: http://www.bacardirumcake.com/chocolate.php Note: I got no idea just how good a quality rum is Nassau Royale Rum...I need to get an order out for some 50 ml bottles of rum after I get me next credit card bill, along wi' ordering some breeches. If there's any opinions on Nassau Royale (Bacardi), throw them my way.
Last reply by Capn Bob, -
- 3 replies
- 1.6k views
Here's the recipe: Boil for 45 minutes: 1.4lb Alexander Sun Country Pale Malt Extract 1.5oz Syrian Aurora hops (7%AA) Boil for 15 minutes more: 4lb Alexander Sun Country Pale Malt Extract 4lb Alexander's Sun Country Wheat Malt extract 1lb clear Belgian candi sugar 8oz Malto Dextrin powder 1 oz Styrian Golding hops 2tsp yeast nutrient 1tsp Irish moss At the end of the boil: 1.5oz Strisselspalt hops Yeast: Wyeast 3522 Belgian Ardennes or Safale T-58 Prime with 0.75 dry cup measure (or 5oz by weight) dextrose The recipe comes from Tom Peters, the owner of Monk's cafe in Philly. This beer ages very well. Set some aside for next Christmas.
Last reply by Quartermaster James,
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