What did Pirates Eat?!
What did Pirates Eat?
Throwing a Pirate Party and trying to theme the food to the party. What should I serve?
Answers:
http://www.gone-ta-pott.com/pirate_recip...
http://www.gone-ta-pott.com/pirate_drink...
i would assume fish
Cereal
they eat poontang platters
Whatever did not eat them first.
Buccaneers are named because of their love of pork. (they cured the pork on a boucan or rack, over a fire)
All sailors at the time ate salted or dried pork and ships biscuit (I wouldn't recommend ships biscuit though).
Rum obviously. Nelson's navy drank a pint of rum per day.
Lime to keep away the scurvy.
In Treasure Island the abandoned pirate Ben Gunn says "I dream of cheese, toasted mostly" and so do I.
i got so hungry i ate me parrot with some fava beans, and a delicious chianti. hiccup.
These small sweetbreads were consumed together with br?nnvin. (If you live outside Scandinavia you can use vodka instead).
1 dl of cinnamon
three whites of egg
2 dl of sugar
mix everything til ye got it looking like foam then pour it out with a spoon onto a plate the cakes should be the size of a larger coin bake for 5-10 minutes til they′re slightly golden. And now fer the fun part: take a cooled of bread in one hand and the ”sup” (dram) in the other. Put the bread in yer mouth and let it melt on yer tounge then empty the glass.
Meatpie
(16th century)
5 chickenlivers
200 g of pork cut to small pieces
1 dl of cream
salt and pepper
1 cl of porter
1/2 cl of irish whiskey
a couple of plates of half puff paste
Mix everything but the puff paste take a greased tin and make something that looks right (if youve never baked a pie before: dont try this recipe). stuff the pie with yer piestuffing and shove it into the oven (i nearly slipped and wrote something else there) at 175°c til ye can see the liver turning darkgrey. Now make a lid with little holes cut out, maybe in the shape of a jolly roger. Let the lid turn golden and serve while its hot with red beer
O′Hanlons stew
(Irish 16th century style)
4 portions
use a deep stewpan
300 g of pork
300 g of beef
a bottle of fine porter
2 - 3 slices of dark bread cut into dices
3 - 4 potatoes (Not very historically correct, I know. But it tastes better)
3 dl of cream
50 g of butter
Fry pork, beef and half a glass of porter. After about 5 minutes you can add the sliced potatoes. When the potatoes starts to turn golden, add cream, porter and the dark bread and maybe a little salt and pepper. Let it cook for about 10 - 15 minutes. Serve with white bread and india pale ale.
Honey Cake
(Swedish, early 17th century)
1 1/2 dl of honey
4 eggs
1 dl of sugar
2 spoons (or more) of ginger
1 spoon of jamaica pepper
4 dl of wheat flour
Grease a tin about 1? litres in size. Warm up the honey so that you can stirr it easily with a spoon. Whip up the eggs til they′re white, mix them with honey and spices. Finally stirr in flour and pour it all into the tin. Bake in oven for about 30 - 40 minutes in 175oC. Take it out, leave it for a day and serve with butter.
Not much... they ate a lot of preserved foods; in the seventeenth & eighteenth centuries, that meant salt-cured or brined meats (pork held up the best), ship's biscuits (think a really thick, really hard saltine--without the salt), preserved lemons and limes (to prevent scurvy), dried beans, etc.
Instead of focusing on what the pirates ate on ship, I would focus on the tropical and exotic locales they visited--Jamaica, New Guinea, Cuba, etc.--and offer dishes from those places. You can reinforce the 'pirate' theme with decorations.