Tag Archives: 17th century

Ginger Crunchies

Posted on 16 October 2023 by carlton_bach

While researching the Erdbeerkuchen’s ancestry, I stumbled over a recipe in the Brandenburgisches Kochbuch of 1723 (II.192) that I found interesting: Salty Fritters (Kuechlein) with Drinks Prepare a good dough and take good flour on a table, pour warm milk … Continue reading →

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Another Plantain Pie Experiment

Posted on 29 September 2023 by carlton_bach

Just a quick kitchen note for today: Another experiment on the theme of Jean-Baptiste Labat’s banana pie. As noted in earlier posts, the 17th century writer Labat described pies among many uses for plantains and bananas: Plantains, (bananes), just like … Continue reading →

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Labat’s Plantain Pie – Second Experiment

Posted on 18 September 2023 by carlton_bach

A quick note before I go off to work: I returned to Jean Baptiste Labat‘s suggestion for a banana pie which he states can also be made with cooking bananas. Since I already know it works with sweet bananas, I … Continue reading →

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Immature Fish in Orange Herb Sauce

Posted on 11 September 2023 by carlton_bach

A second experiment from the weekend was a sauce for titiri, immature fish that Jean-Baptiste Labat describes as follows: The abundance and delicacy of this fish causes everyone to eat it, and it does not require much effort to give … Continue reading →

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Père Labat’s Banana Pie

Posted on 10 September 2023 by carlton_bach

I spent a very enjoyable Saturday testing out recipes with good friends as part of my buccaneer cooking project, and easily the most successful one was a banana pie based on a description by Jean Baptiste Labat: Plantains, (bananes), just … Continue reading →

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A Seventeenth-Century Survival Bro

Posted on 29 August 2023 by carlton_bach

This is another story that I came across reading Jean-Baptiste Labat’s account of life in the French Antilles in the late seventeenth century. Honestly, if it wasn’t in the book, I would not believe it. Labat recalls meeting a hunter … Continue reading →

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Candied Ginger and the Spice Gap

Posted on 28 August 2023 by carlton_bach

Not a medieval recipe, another piece from Jean-Baptiste Labat as part of my buccaneer cuisine project. This time, the reverend father writes about treating the ginger they grew on Gouadeloupe: “Spicers mix the ginger with pepper, a little cloves, and … Continue reading →

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Boucan de Tortue

Posted on 26 August 2023 by carlton_bach

This post is taking us back to my research in buccaneer food, with a description of a festive dish prepared with turtle meat. In the description by Jean-Baptiste Labat, this was done by flibustiers, but in honour of a high-ranking … Continue reading →

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Bramble Jam in History

Posted on 6 August 2023 by carlton_bach

I am quite fond of bramble season and lucky to be living in a part of Germany that, whatever else it may lack in fruit and vegetables, is blessed with fine and ample berry harvests.Yesterday, I decided to check the … Continue reading →

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A Caribbean Feast according to Labat

Posted on 5 July 2023 by carlton_bach

Another interruption of our regular 15th-century diet for a source I dug up in the course of researching buccaneer food. Dominican friar and polymath Jean Baptiste Labat describes a Native American feast: When the fish over the fire are cooked … Continue reading →

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