Tag Archives: 17th century

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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Lionel Wafer describes Native American Cooking

Posted on 1 June 2023 by carlton_bach

Another tidbit thrown up by my research into buccaneer cooking. The English privateer surgeon Lionel Wafer published his recollections of the Panama raid in the 1695 New Voyage and Description of the Isthmus of America. Wafer was a keen obvserver … Continue reading →

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Père Labat’s Banana Pastilles

Posted on 6 May 2023 by carlton_bach

I was about to finally get down to post about the culinary event in Düsseldorf, but I got sidetracked by my current book project on buccaneer cuisine again and instead, I want to share this gem from Jean Baptiste Labat’s … Continue reading →

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More Buccaneer Cooking Experiments

Posted on 25 April 2023 by carlton_bach

I had last weekend off, and aside from spending significant time pursuing sloth, I took the opportunity to make some more culinary experiments for my current writing project, the buccaneer cookbook. The focus this time was another staple, cassava. Cassava … Continue reading →

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Buccaneer Cuisine: Breaded Palm Grubs

Posted on 11 April 2023 by carlton_bach

While working on my book on the food of the buccaneers, I came across this beautiful example of seventeenth-century fusion cuisine from the works of Jean Baptiste Labat: “I was made to eat vers de palmiste, an insect that is … Continue reading →

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Buccaneer Cooking: Sweet Potatoes and Pimentade

Posted on 30 March 2023 by carlton_bach

Another post on buccaneer cookery, with apologies for missing out two consecutive days due to illness. Sunday’s experimental sessions included a simple, but quite pleasing dish. It is based on a description in Alexandre Exquemelin’s Bucaniers of America. The English … Continue reading →

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Buccaneer Cooking and Fun News

Posted on 6 November 2022 by carlton_bach

This Saturday, I got together with friends to try out some recipes, and this meeting had a histpry. When I had just found a publisher for my Landsknecht Cookbook, a friend in the SCA joked the only step down in … Continue reading →

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Rolled Beef from the Brandenburgisches Kochbuch

Posted on 18 July 2022 by carlton_bach

Still dealing with the aftermath of the virus, so I apologise for missing out on yesterday’s recipe. Today, I want to share the experiment I did this week. It’s a seventeenth-century recipe recorded in the Brandenburgisches Kochbuch of 1723 (which … Continue reading →

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Making Sauerkraut from the Oeconomia

Posted on 26 November 2021 by carlton_bach

I should be working on the Kuchenmaistrey, but there is so much interesting stuff in Coler. This is the oldest detailed recipe for sauerkraut I have found yet. No surprises here, just solid German cuisine. To lay in (einzumachen) a … Continue reading →

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