SC - Nautical foodstuffs

[Cindy Renfrow]

>Hey Friends,
>I am coming up dry searching on the net, and am turning to you folk, since
>this is the best possible source for food related information.
>
>I am preparing an article on foodstuffs served on Ships during period,
>especially during late period. I have lists of foods that were served, but
>I was wondering if anybody had recipes that I might also include, such as
>salmagundi, ship's biscuit, hardtack, ragout, etc.
>I should like any source you might use, as well, that I might include it
>in the bibliography.
>
>Thanks for any help
>
>Brandu
>
>

Well, Plat (Delights for Ladies) has some very interesting (& comical)
ideas about how to preserve flesh on ships by tossing it overboard in
pierced casks & dragging it behind the boat.  He also has several different
bisket recipes, a recipe for "To make Troffes for the Sea", "How to keepe
rosted Beefe a long time sweet and wholsome..." that was "fully proued in
that honourable voyage unto Cales." Etc.

HTH,


Cindy Renfrow/Sincgiefu
renfrow at skylands.net
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
http://www.thousandeggs.com -- please come visit my new web site!


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