Recipes To Tempt Any Pirate's Palate
In true pirate fashion I have plundered the Internet in search of the best pirate recipes. Some are more authentic than others, but all sound delicious. Each includes a link to the original site where the recipe was found, so that you too may plunder their recipe files. Enjoy!
- Salmagundi - 3 entries
- Hardtack - 2 entries
- Other recipes - 1 entry
- Straight on to the Beverages!
Excerpt from The Seafarers: The Pirates
by Douglas Botting & the Editors of Time-Life Books
"A cook might include as the basis of his salmagundi any or all of the following: turtle meat, fish, pork, chicken, corned beef, ham, duck and pigeon. The meats would be roasted, chopped into chunks and marinated in spiced wine, then combined with cabbage, anchovies, pickled herring, mangoes, hard-boiled eggs, palm hearts, onions, olives, grapes and any other pickled vegetables that were available. The whole would then be highly seasoned with garlic, salt, pepper and mustard seed and doused with oil and vinegar - and served with drafts of beer and rum."
Seafair Pirates' Salmagundi
- 1 lb. Corned beef
- 1 tin Anchovies.
- 1 lb. Goat meat
- 3 large Onions
- 3 lb's Miscellaneous Pickled Vegetables
- 1 lb Apples ( dried is ok ) or Raisins, or Bread fruit, or Mango.
- 1 Small ha ha Bottle of Wine.
- lard, shortening, or cooking oil, For browning the meat
- 1.Hack meat into gobbets,
- 2.Brown with onions,
- 3.When brown add the rest of the ingredients,
- 4.Simmer till done, feel free to add any spices to your liking, then serve.
The New England Pirate Museum - Salamagundi!
- 1 large pot with cover
- 1 quart of cold water
- salt, pepper, and garlic - to taste
- Recipe #1: fish, crab, wine, spices, anchovies, cabbage, hard-boiled eggs, 8oz oil and vinegar dressing
- Recipe #2: beef, pigeons, wine, spices, fruit or cabbage, hard boiled eggs, onions
- Dice the ingredients from either list and place in the large pot containing the cold water.
- Turn the heat to low, and allow to cook for three hours. (If you prefer, you can use a covered cooking dish in the oven
on low (325 degrees) for three hours.
Southern U.S. Cuisine - Salmagundi
- 1 1/2 to 2 pounds ground beef
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 3 ribs celery, chopped
- 2 carrots, shredded or finely diced
- 3 medium cloves garlic
- 1 can (16oz) black beans, drained and rinsed
- 1 can (16oz) corn, drained
- 1 can (16oz) diced tomatoes, undrained
- 1/4 cup chopped green pimiento-stuffed olives
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 to 3 dashes hot pepper sauce
- pepper, to taste
- Brown the ground beef; place in crockpot. Add remaining ingredients; mix to combine. Cover and cook on low for 8 to 10 hours (or high for 4 to 5). Serve with mashed potatoes or rice. Serves 4 to 6.
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Arielle's Recipe Archives: Hardtack
(officially called "hard bread", commonly called "tack")
- 4 to 4 1/2 cups unbleached flour
- 6 pinches salt
- 1 to 2 cups water
- Mix ingredients and knead thoroughly. Roll dough 1/2 inch thick.
Place on well-greased baking sheet. Cut into 3 inch by 4 inch
squares. Pierce each square several times with fork. Bake 30 to
40 minutes at 425, until golden, turning at 20 minutes. Reduce
oven to 200 and contine to bake for 2 to 48 hours.
Arielle's Recipe Archives: Hardtack 2
- 3 cups unbleached all-purpose flour
- 3 tsp salt
- 1 cup water
- Preheat to 375 F.
- Mix all ingredients and stir until it becomes too difficult. Knead
the dough in the bowl; add more flour until it is very dry. Roll
to 1/2 inch thickness and cut into 3" squares, poke with a skewer
to make several holes in each piece (for easy breaking). Bake 30
minutes on ungreased cookie sheets. Cool completely. Makes 16 pieces.
- This stuff is going to be HARD, it was made to survive long treks
in the wilderness.
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Southern U.S. Cuisine - Grandma Flo's Shipwreck
- 4 potatoes, peeled and sliced
- 1 pound ground beef
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 onion, thinly sliced
- 1 (15 ounce) can kidney beans, drained
- 1 (10.75 ounce) can condensed tomato soup
- 1. Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish.
- 2. Arrange potatoes in the bottom of the casserole dish. Crumble ground beef over potatoes, and sprinkle with 1/2 teaspoon salt and ground black pepper. Spread onions over meat, and then beans. Pour undiluted soup over everything. Sprinkle with remaining 1/2 teaspoon salt. Cover.
- 3. Bake for 30 minutes. Remove cover, and continue baking for 1 hour.
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