Help! I am attracted to the 18th century and I wrote a novel base in that time frame. However, I would love to enjoy some recipes from that era espeically those that be used aboard ships. THank you so much!
I already have the recipe for tough tack and Pease Porridge
Answers:
here's a few that i found...
Venison Stew
3 tablespoons bacon fat
1 milieu onion minced
2 pounds venison cut into 1 1/2 inch cubes
1/4 cup flour
1 1/2 cups boiling hot beef stock or water
1 1/2 cups red wine
2 teaspoons finely minced fresh ginger or 1 teaspoon powdered ginger
1 tablespoon or more vinegar
1/2 cup currants
brackish
1/2 cup bread crumbs
Melt bacon fat contained by large saucepan. Saute onion within fat untill transparent. Dredge venison cubes contained by flour. Brown cubes in skillet, combine beside onions. Combine water or stock, wine, ginger, vinegar, currents, and brackish to taste. Stir to blend. Pour soft over meat. Cover and simmer about 2 1/2 hours or until meat is tender. Add bread crumbs to thicken if desired.
Onion Pie
This make a 5 or 6 inch pie. Double to get an 8 inch pie (a conventional size). This is sort of like a quiche, but mostly onions, with singular enough egg to hold the satisfying together.
Fry 1/4 pound bacon. Crumble.
Slice thinly 4 environment onions. Saute in bacon grease until browned.
Put onions and bacon into the pie shell. (I sometimes scorch the bottom crust empty first)
Beat together 1 egg and 1/2 cup cream.
Season near sage and black pepper, to taste.
Pour egg mixture into pie shell. Cover beside top crust.
Bake at 350 degrees till done, and top is other browned. I never remember to time anything, but I guess it will be 20 or 30 minutes.
Salt-Meat
6 lbs Pork, Beef, or Venison
2 lbs Salt
2 oz Saltpeter
1 1/2 oz Sugar
To Dry-Salt and Pickle Meat - This is best formed by well rubbing the meat beside a mixture of salt, 2 pounds; saltpetre, 2 ounces; and moist sugar 1 1/2 ounces, ‘til every crevice is thoroughly penetrated, after which it should be set aside till the subsequent day, when it should be covered next to fresh salt within such parts as require it. It may then be advantageously placed surrounded by any proper vessel, and subjected to pressure, adding for a while fresh salt as compulsory, and turning it daily ‘til sufficiently cured. When the brine as it forms is allowed to drain from the meat, the process is call dry-salting; but when on the contrary, it is allowed to remain on it, the article is said to be wet-salted. On the small degree, the latter is most conviently preformed by rubbing the meat with brackish, &c, as above, and after it has lie a few hours, putting it into a pickle formed by dissolving 4 pounds salt, 1/2 to 1 pound sugar, and 2 ounces brackish petre in 2 gallons of hose. This pickling liquor gets weaker by use, and should hence be occassionally boiled down a little and skimmed, at duplicate time adding some more of the dry ingredients.
Ship's Biscuits
2 cups of flour
1 Teaspoon of brackish
1/2 cup of water
Mix adjectives ingredients well. Add somewhat extra water if needed (a teaspoon at a time) until you own a very stiff (not sticky) dough. Work the dough into a bubble, then set it aside for a few minutes to agree to it set up. Next, roll the dough ball out until it is going on for 3/8 of an inch thick, cut it (into a 4 inch round) and punch 12 - 16 holes into respectively round to help tolerate the moisture escape. Place a few clean bricks surrounded by your bake kettle and preheat it two or three scoop of coals, then place your biscuits on the bricks for one-half hour or until adjectives the moisture is out of them and they are slightly browned. Finally, set your biscuits aside to cool and dry out for a day or two. Biscuits must be dry and knotty in directive to keep economically.
here's a few sites you mite wanna check out, i thought they were intresting...
http://www.history.org/almanack/life/foo...
http://funkymunky.co.za/eighteen.html...
http://www.11thpa.org/lifestyles.html...
I am assuming you know in the order of Patrick O'Brian's wonderful series of 18th century naval novels. If you don't, they are outstanding and historically awfully accurate.
With your interest you must get "Lobscouse and Spotted Dog" Written by Anne Grossman and lisa Thomas (Amazon ~$12). This is a gastronomic companion to the O'Brian novel and is filled near researched recipes.
You will hold more in this book than you will ever use!
Cheers.
When I be apprenticing as a chef, one of the chefs that I worked for gave me tent cards from hotels surrounded by Paris and London from around the late 1800's.
Food within that era could range form simple roasts and fowl to highly wrought 10 course meals, on the bus ship depending on what class you travelled it was lovely to minimual.
Do a search on any Yahoo or Google, I will get you started.
Several recipe here -- http://www.jedwentz.com/recipe.html...
And here -- http://funkymunky.co.za/eighteen.html...
Here is a newsletter on the 18th Century with lots of recipe -- http://www.chezjim.com/sundries/...
Here there are recipe from authentic handwritte ‘receipt’ books -- http://homepages.ihug.co.nz/~awoodley/re...
Grimod de la Reyniere, Soup Recipe – -
In a medium sized pot, put a well-tied capon... two pigeons, a three pound piece of slice [sic - probably a slice of beef], adjectives well fastened so that your meat look nice; fill this pot near good bouillon, skim it; after garnish it next to carrots, turnips, onions, celery, leeks, two cloves. When serving put your capon and the two pigeons contained by a hollow dish with in one piece heads of lettuce around the dish, small onions, carrot cut into large cubes, turnips impossible to tell apart; a great quantity of these three sorts of vegetables and cooked as for the Hamlet soup [that recipe say "...Cook in a bouillon not from your pot, supply in your carrot, turnips, onions, and at each cooking a touch lump of sugar to destroy the bitterness." ]. When your vegetables are cooked, set them on your capons so that they form a bush; strain the bouillon from your pot through a fine napkin or a silk strainer; serve subsequent to your dish a pot full of bouillon, good and hot, and well-salted.
Good Luck! ~-~
More Questions & Answers...
I already have the recipe for tough tack and Pease Porridge
Answers:
here's a few that i found...
Venison Stew
3 tablespoons bacon fat
1 milieu onion minced
2 pounds venison cut into 1 1/2 inch cubes
1/4 cup flour
1 1/2 cups boiling hot beef stock or water
1 1/2 cups red wine
2 teaspoons finely minced fresh ginger or 1 teaspoon powdered ginger
1 tablespoon or more vinegar
1/2 cup currants
brackish
1/2 cup bread crumbs
Melt bacon fat contained by large saucepan. Saute onion within fat untill transparent. Dredge venison cubes contained by flour. Brown cubes in skillet, combine beside onions. Combine water or stock, wine, ginger, vinegar, currents, and brackish to taste. Stir to blend. Pour soft over meat. Cover and simmer about 2 1/2 hours or until meat is tender. Add bread crumbs to thicken if desired.
Onion Pie
This make a 5 or 6 inch pie. Double to get an 8 inch pie (a conventional size). This is sort of like a quiche, but mostly onions, with singular enough egg to hold the satisfying together.
Fry 1/4 pound bacon. Crumble.
Slice thinly 4 environment onions. Saute in bacon grease until browned.
Put onions and bacon into the pie shell. (I sometimes scorch the bottom crust empty first)
Beat together 1 egg and 1/2 cup cream.
Season near sage and black pepper, to taste.
Pour egg mixture into pie shell. Cover beside top crust.
Bake at 350 degrees till done, and top is other browned. I never remember to time anything, but I guess it will be 20 or 30 minutes.
Salt-Meat
6 lbs Pork, Beef, or Venison
2 lbs Salt
2 oz Saltpeter
1 1/2 oz Sugar
To Dry-Salt and Pickle Meat - This is best formed by well rubbing the meat beside a mixture of salt, 2 pounds; saltpetre, 2 ounces; and moist sugar 1 1/2 ounces, ‘til every crevice is thoroughly penetrated, after which it should be set aside till the subsequent day, when it should be covered next to fresh salt within such parts as require it. It may then be advantageously placed surrounded by any proper vessel, and subjected to pressure, adding for a while fresh salt as compulsory, and turning it daily ‘til sufficiently cured. When the brine as it forms is allowed to drain from the meat, the process is call dry-salting; but when on the contrary, it is allowed to remain on it, the article is said to be wet-salted. On the small degree, the latter is most conviently preformed by rubbing the meat with brackish, &c, as above, and after it has lie a few hours, putting it into a pickle formed by dissolving 4 pounds salt, 1/2 to 1 pound sugar, and 2 ounces brackish petre in 2 gallons of hose. This pickling liquor gets weaker by use, and should hence be occassionally boiled down a little and skimmed, at duplicate time adding some more of the dry ingredients.
Ship's Biscuits
2 cups of flour
1 Teaspoon of brackish
1/2 cup of water
Mix adjectives ingredients well. Add somewhat extra water if needed (a teaspoon at a time) until you own a very stiff (not sticky) dough. Work the dough into a bubble, then set it aside for a few minutes to agree to it set up. Next, roll the dough ball out until it is going on for 3/8 of an inch thick, cut it (into a 4 inch round) and punch 12 - 16 holes into respectively round to help tolerate the moisture escape. Place a few clean bricks surrounded by your bake kettle and preheat it two or three scoop of coals, then place your biscuits on the bricks for one-half hour or until adjectives the moisture is out of them and they are slightly browned. Finally, set your biscuits aside to cool and dry out for a day or two. Biscuits must be dry and knotty in directive to keep economically.
here's a few sites you mite wanna check out, i thought they were intresting...
http://www.history.org/almanack/life/foo...
http://funkymunky.co.za/eighteen.html...
http://www.11thpa.org/lifestyles.html...
I am assuming you know in the order of Patrick O'Brian's wonderful series of 18th century naval novels. If you don't, they are outstanding and historically awfully accurate.
With your interest you must get "Lobscouse and Spotted Dog" Written by Anne Grossman and lisa Thomas (Amazon ~$12). This is a gastronomic companion to the O'Brian novel and is filled near researched recipes.
You will hold more in this book than you will ever use!
Cheers.
When I be apprenticing as a chef, one of the chefs that I worked for gave me tent cards from hotels surrounded by Paris and London from around the late 1800's.
Food within that era could range form simple roasts and fowl to highly wrought 10 course meals, on the bus ship depending on what class you travelled it was lovely to minimual.
Do a search on any Yahoo or Google, I will get you started.
Several recipe here -- http://www.jedwentz.com/recipe.html...
And here -- http://funkymunky.co.za/eighteen.html...
Here is a newsletter on the 18th Century with lots of recipe -- http://www.chezjim.com/sundries/...
Here there are recipe from authentic handwritte ‘receipt’ books -- http://homepages.ihug.co.nz/~awoodley/re...
Grimod de la Reyniere, Soup Recipe – -
In a medium sized pot, put a well-tied capon... two pigeons, a three pound piece of slice [sic - probably a slice of beef], adjectives well fastened so that your meat look nice; fill this pot near good bouillon, skim it; after garnish it next to carrots, turnips, onions, celery, leeks, two cloves. When serving put your capon and the two pigeons contained by a hollow dish with in one piece heads of lettuce around the dish, small onions, carrot cut into large cubes, turnips impossible to tell apart; a great quantity of these three sorts of vegetables and cooked as for the Hamlet soup [that recipe say "...Cook in a bouillon not from your pot, supply in your carrot, turnips, onions, and at each cooking a touch lump of sugar to destroy the bitterness." ]. When your vegetables are cooked, set them on your capons so that they form a bush; strain the bouillon from your pot through a fine napkin or a silk strainer; serve subsequent to your dish a pot full of bouillon, good and hot, and well-salted.
Good Luck! ~-~
More Questions & Answers...