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| Mr. Green's 18th Century Ships Provisions | |||||||||||||||||||||||||||||||
| Ship's Biscuits | |||||||||||||||||||||||||||||||
| 2 cups of flour 1 Teaspoon of salt 1/2 cup of water |
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| Mix all ingredients well. Add a little extra water if needed (a teaspoon at a time) until you have a very stiff (not sticky) dough. Work the dough into a ball, then set it aside for a few minutes to let it set up. Next, roll the dough ball out until it is about 3/8 of an inch thick, cut it (into a 4 inch round) and punch 12 - 16 holes into each round to help let the moisture escape. Place a few clean bricks in your bake kettle and preheat it two or three scoops of coals, then place your biscuits on the bricks for one-half hour or until all 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 hard in order to keep well. Adapted by Bob Foley from Mark Tully�s �The Packet�. |
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| Salt-Meat | |||||||||||||||||||||||||||||||
| 6 lbs Pork, Beef, or Venison 2 lbs Salt 2 oz Saltpeter 1 � oz Sugar |
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| "To Dry-Salt and Pickle Meat - This is best formed by well rubbing the meat with 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 next day, when it should be covered with fresh salt in such parts as require it. It may then be advantageously placed in any proper vessel, and subjected to pressure, adding a little fresh salt as necessary, and turning it daily �til sufficiently cured. When the brine as it forms is allowed to drain from the meat, the process is called 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 scale, the latter is most conviently preformed by rubbing the meat with salt, &c, as above, and after it has lain a few hours, putting it into a pickle formed by dissolving 4 pounds salt, 1/2 to 1 pound sugar, and 2 ounces saltpetre in 2 gallons of water. This pickling liquor gets weaker by use, and should therefore be occassionally boiled down a little and skimmed, at the same time adding some more of the dry ingredients." | |||||||||||||||||||||||||||||||
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| Portable Soup | |||||||||||||||||||||||||||||||
| "Let Veal or Beef Soup get quite cold, then skim off every Particle of the Fat, boil it till of a thick Glutinous consistence. Care should be taken not to have the Soup Burn. Season it very Highly with Pepper, Salt, Cloves and Mace; add a little Brandy, and pour it over earthern Platters not more than a quarter of an inch in Thickness. Let it be till Cold, then cut it in three-inch Square pieces, set them in the Sun to Dry, often turning them. When very Dry place them in a Earthern Vessel, having a layer of White Paper between each layer of Cakes. These will keep good for a long time, and will be found very Convenient for those whom travel or business compels to dine hastily. They form an Extemporaneous dish of the most Nutritious order." | |||||||||||||||||||||||||||||||
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| Pickled Eggs | |||||||||||||||||||||||||||||||
| Eggs (number is not important. just make sure you have enough to fill container.) Standard white vinegar Sea salt, Kosher salt, canning salt, any salt except table salt as it has undesireable chemicals. 1 cup butter or suet |
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| Hard boil eggs. (15-20min roiling boil) carefully shell eggs. Any that you break eat on the spot. An easy way to shell a quantity of eggs is to pour off boiling water; add cold water to cool eggs so they can be gingerly handled but not cold yet. pour off almost all the cooling water grasp the boiling kettle and shake up and down and side to side making sure the eggs bang around. After a bit, you will notice that the shells are cracking and sloughing off. It is just a matter of wiping the shells off under running water or swishing them around in another pot of cool water and there they are, naked and clean and no digs-perfect! Next place eggs in a pottery jar-don't force them, they will settle in by themselves. You may have to fit the last one in. If you are not sure how much liquid to boil up, fill the packed jar with water 'till one inch from the top, pour out into measure and now you know how much liquid you will need. divide the amount in half, This will give you the amount of white vinegar and water to use. (or 1 to 1 mix) Place half and half mix into pot and bring to a boil add One Heaping tablespoon of salt for each filled quart. Or place the salt in each jar figuring one tablespoon per quart (pint-!/2 tblspn--1/2 gallon-2 tablespoons and so on). Meanwhile clarify the butter or render the suet in a skillet or sauce pan. Pour boiling liquid into packed jar, be careful as boiling liquid will splatter if not done carefully. Carefully pour the liquid fat to cover the water. Do not move jar 'till cool and the fat has turned solid. Let sit in a cool spot for 3 days to a week and they should be ready to go. I do not know what the shelf life is as most have been eaten in a week or less after opening. For the most part, this pickling recipe will work for many things. Adapted from posting by Phil Ackerman. |
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