"Cooking on wooden sailing ships in the 1700s and 1800s" Topic
7 Posts
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| Tango01 | 26 Jan 2019 12:32 p.m. PST |
"Feeding the sailors in the 18th and 19th century sailing ships – especially during voyages of discovery or times of fighting such as the Napoleonic Wars – was on eof the most important jobs ob board ship. But what were the cooking stoves like? Ad was the fire a danger on a wooden ship?…."
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Amicalement
Armand
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| 14Bore | 26 Jan 2019 1:10 p.m. PST |
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| Aethelflaeda was framed | 26 Jan 2019 1:45 p.m. PST |
Makes me want to dig up the Aubrey/Maturin cookbook that was out a few years ago…Lobscouse and ? |
| BrianW | 26 Jan 2019 8:47 p.m. PST |
That one was called "Lobscouse and Spotted Dog: Which It's a Gastronomic Companion to the Aubrey/Maturin Novels." I have it in my collection, and have wanted to try some of the recipes. I have to admit though, I'm not brave enough! |
| Tango01 | 27 Jan 2019 3:32 p.m. PST |
A votre service mon ami!. (smile)
Amicalement
Armand
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| Aethelflaeda was framed | 28 Jan 2019 4:57 a.m. PST |
Thx Brian, only book haveI found with reference for boiled bird guano. I know what you mean. But the puddings are great…I found matzo meal or pounded pretzel made a good ship's biscuit alternative. |
| 138SquadronRAF | 29 Jan 2019 2:09 p.m. PST |
"Lobscouse and Spotted Dog: Which It's a Gastronomic Companion to the Aubrey/Maturin Novels." I have a copy and have cooked from it. The Spotted Dog is really good. Main problem is a lot of recipes call for offal that's a little harder to come by these days. |
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gets started with Flintloque.
