Edwardian yachtsman's menu (pies do NOT count)

[Greenheart]

Admittedly it's the US one.

It says it's imported from New Zealand. To the States. Then exported, to galley-cupboards in the UK.

The butter would already have travelled far further than most of its consumers ever will. :biggrin-new:

Dan, you have to buy the sublime "How to Build and Manage a Canoe", covers building and voyaging in a canoe including provisioning and cooking on expeditions.

Thanks JD. :encouragement:

 

[JumbleDuck]

Here: https://www.amazon.com/Red-Feather-PURE-CANNED-BUTTER/dp/B004RR8Y0A

Admittedly it's the US one.

 

[Lodesman77]

https://shop.conserva.de/en/90-canned-butter

Or maybe just buy some when next in France...

 

[JumbleDuck]

https://shop.conserva.de/en/90-canned-butter

Listing includes powdered butter. How the hell do you powder butter?

 

[Greenheart]

That website seems to feature almost everything, in cans.

With a two-year expiry date, I daresay Arthur Davies would have relished a nice canned rye loaf.

Although, bread must be one of those things that could be made exceedingly well by even the most limited Edwardian yachtsman, assuming he didn't use fruit salts as yeast.

 

[alant]

At uni and on the boat I used to be quite partial to spamcakes: chop some spam into a pan and fry until crispy, pour pancake batter around it and cook pancake as normal. No need to grease the pan. Maple syrup on top really completes the experience.

Well now I guess I will have to buy some spam on my way home...

Corned beef hash is a staple on our boat: one tin each of corned beef, potatoes and peas. All fried up together.

Got the recipe?

 

[eddystone]

I usually have chorizo sausage on board and one of my favourite meals to cook underway, single handed, is a chorizo risotto. Chorizo does not need refrigeration and can be added to many dishes.

Www.solocoastalsailing.co.uk

Are you sure about chorizo being OK out of the fridge? I made my own with kit I got for Christmas 2016 and the instructions said keep in fridge for 7 days or freeze and use within 6 months.

 

[DownWest]

Proper chorizo should keep well out of a fridge. Quite simply, it was the way of preserving meat in places (usually hot, like Spain & Portugal) that did not have refrigeration. Salting, in a big box, was the other way. One kept a pig, on the left overs. Then, come the time, it was slaughtered with due ceremony and drink. The obviously short lived bits like offal were eaten at the time, the rest was salted or preserved. I attended a couple of these events... One needs a strong cultural stomach

 

[TLouth7]

... I used to be quite partial to spamcakes...

Got the recipe?

I don't think there is a recipe, but for an update I had these on Tuesday and they were every bit as good as I remembered.

 

[Greenheart]

Dan, you have to buy the sublime "How to Build and Manage a Canoe", published in 1949

Thanks Mr Duck, just got my copy. :encouragement:

 

[ghostlymoron]

I don't think chorizo was available to Edwardians. Personally, I dislike the taste and find it detracts from dishes it's added to. Salami is another matter though.

 

[Greenheart]

I doubt the Spaniards who make the stuff, started doing so since the Edwardian era.

And I bet any Edwardian yachtsmen who tasted it, bought a sackload immediately for slicing up as Biscay snacks.

 

[Poignard]

I can't be bothered to read all 92 posts but I hope some gentleman mentioned anchovies. One simply cannot countenance ife without anchovy toast for tea.

 

[Greenheart]

A friend said he bought me some Patum Peperium from Fortnum's, last week.

He's gone very quiet since...I hope he hasn't discovered how delicious it is.

 

[ghostlymoron]

We were given a tin of confit de canard by my french aunt. We kept it for ages thinking it would be a real treat but found, when we opened it that it contained enormous amounts of grease and was very disappointing. BTW I disagree with the person who disparaged aldidl tinned stuff - I've found most of it excellent, certainly on a par with Carrefour and Ocean.

 

[Gunfleet]

That's what confit de canard is - duck reduced in fat. If you'd had some beans and sausage you were well on the way to cassoulet which would have sustained you even on a mid winter crossing of, say, the Thames estuary. Sounds like a good aunt.

 

[Lodesman77]

That's what confit de canard is - duck reduced in fat. If you'd had some beans and sausage you were well on the way to cassoulet which would have sustained you even on a mid winter crossing of, say, the Thames estuary. Sounds like a good aunt.

+1

 

[Poignard]

You could have rubbed the duck fat into your chest to keep away winter colds. I swear by it.

 

[Plum]

We were given a tin of confit de canard by my french aunt. We kept it for ages thinking it would be a real treat but found, when we opened it that it contained enormous amounts of grease and was very disappointing. BTW I disagree with the person who disparaged aldidl tinned stuff - I've found most of it excellent, certainly on a par with Carrefour and Ocean.

I too enjoyed the Aldi tinned cassoulet but they only stock it as a special occasionally and I have not seen it in there for months.

Www.solocoastalsailing.co.uk

 

[wotayottie]

I've used http://www.lookwhatwefound.co.uk/ and found them excellent. The pouches of food are long life and lean towards gourmet rather than Baxters

last time I went to the TT races, the camp site I used had a basket for departing campers to leave unused foor packets etc . You wouldnt believe what some bikers left in the way of temts, stoves, sleeping bags etc but thats a different issue. Back to the foods - someone had left a load of forces compo rations and hikers food packs. Every one I tried was good, and I am fussit food wise.