After the pudding, Plum Duff, has rested and cooked, the linen twine tie is removed and the cloth opened to expose the pudding. The dried apples reconstituted by the boiling process are apparent in the picture. (See previous posts for the process.)
Visit my website at: www.hearttohearthcookery.com
Posted in apples, culinary history, food, food history, Plum Duff, pudding bag, Puddings, receipts, recipes, Shipboard cooking | Tags: culinary history, food, food history, foodways, puddings, shipboard cooking
When the Plum Duff is done, the pudding bag is removed easily from the shipboard kettle by the extra linen twine that has been left long after tying for this purpose. The pudding, which has been prepared with water, finely crushed ship biscuit and dried apples, will need to rest and cool before removing it from the bag.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Plum Duff, Puddings, receipts, recipes, Shipboard cooking | Tags: culinary history, food, food history, foodways, puddings, shipboard cooking
The tied pudding bag with the Plum Duff inside is placed in the reproduction shipboard kettle with the desalted salt cod, ship biscuit, potato, onion and carrot cooking for the Salt Fish Hash. Two receipts (recipes) are cooking in one kettle.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, kettles, Plum Duff, Puddings, receipts, recipes, Shipboard cooking | Tags: culinary history, food, food history, foodways, puddings, shipboard cooking
Just one other ingredient for the Plum Duff-water. Water was added to the finely crushed ship biscuit and dried apples until it was a good consistency to place in the pudding bag (a square of linen cloth). I will bring the ends of the cloth together and tie it with twine.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Plum Duff, Puddings, receipts, recipes, Shipboard cooking | Tags: culinary history, food, food history, foodways, puddings, shipboard cooking
Dried apples were added to the finely crushed ship biscuit in the steps to prepare Plum Duff. Historically, all types of dried fruits were substituted for the literal dried plum (the prune).
Visit my website at: www.hearttohearthcookery.com
Posted in apples, culinary history, food, food history, Plum Duff, receipts, recipes, Shipboard cooking | Tags: culinary history, food, food history, foodways, puddings, shipboard cooking
Ship biscuit was crushed finer when used for puddings. These finely pounded ship biscuits will be used to prepare the receipt (recipe) Plum Duff.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Plum Duff, Puddings, receipts, recipes, Shipboard cooking | Tags: culinary history, food, food history, foodways, puddings, shipboard cooking
Ship biscuit (alias hardtack) were made from wheat flour and water kneaded until very stiff and baked until dry. The shape varied from round to square but typically pierced with holes to facilitate the drying. The ship biscuit were frequently broken (as pictured) for use in receipts (recipes).
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, Sea Biscuit, Shipboard cooking | Tags: culinary history, food, food history, foodways, shipboard cooking
The completed Salt Fish Hash with just a few weevils as “garnish” consists of desalted salt cod, ship biscuit, potato, onion, and carrot all boiled and mashed. See the last four previous posts for the process starting with dried salt cod.
Visit my website at: www.hearttohearthcookery.com
Posted in Cod, culinary history, food history, receipts, recipes | Tags: culinary history, fish, food, food history, shipboard cooking
After the desalted salt cod, ship biscuit, potato, onion and carrot were thoroughly boiled in water, a wood masher and bowl were used to mash the ingredients to Salt Fish Hash.
Visit my website at: www.hearttohearthcookery.com
Posted in Cod, culinary history, food, food history, receipts, recipes, Salt Fish Hash, Shipboard cooking, wood masher | Tags: culinary history, fish, food, food history, foodways, shipboard cooking
Weevils abounded in the casks of sea biscuit on board ship. As per a sailor on the Morgan: “The cook split the hardtack and put ’em in a pail of water. The weevils were supposed to float on top and be skimmed off, but a whole lot of them didn’t float. They went into the hash” Note carefully the black specks in the kettle-that is the one more ingredient-the weevils.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, Salt Fish Hash, Shipboard cooking | Tags: culinary history, food, food history, foodways, shipboard cooking
Heart to Hearth Cookery 