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Tag Archives: 17th century
A Buccaneering Dinner
This hiatus has been longer than planned because I had a busy week, but this weekend I had the opportunity to cook with my girlfriend and one thing we did was try out more recipes for my buccaneer cookbook project. … Continue reading
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Tagged 17th century, buccaneers, Columbian exchange, Dampier, Exquemelin, Jean Baptiste Labat, Jean de Lery
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The Buccaneer Wedding Feast
I apologise for missing more posts yet, but things are returning to a more normal schedule and I hope to be back to regular short recipes soon. Today, I want to post a little about the project that took up … Continue reading
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Tagged 17th century, buccaneers, Dampier, Exquemelin, Jean Baptiste Labat
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Ginger Crunchies
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
Another Plantain Pie Experiment
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
Labat’s Plantain Pie – Second Experiment
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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Tagged 17th century, buccaneers, Columbian exchange, Jean Baptiste Labat
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Immature Fish in Orange Herb Sauce
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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Tagged 17th century, buccaneers, Columbian exchange, Jean Baptiste Labat
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Père Labat’s Banana Pie
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
A Seventeenth-Century Survival Bro
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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Tagged 17th century, buccaneers, Columbian exchange, Jean Baptiste Labat
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Candied Ginger and the Spice Gap
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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Tagged 17th century, buccaneers, Columbian exchange, Jean Baptiste Labat
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Boucan de Tortue
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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Tagged 16th century, 17th century, Jean Baptiste Labat, Marx Rumpolt, parallel
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