Pirate Cuisine and Beverages

[Hethwill]

While going through a few volumes of different levels of interest and focus I came across some of the recorded specialties of the collectives we name "Pirates"  ( pretty much all the caribbean cuisine can be traced back to indigenous mixed with first buccaneer camps choice but ship crews had some specialties).

 

Salmagundi

Meat of any kind—including turtle, duck, or pigeon—was roasted, chopped into chunks, and marinated in spiced wine. Imported salted meat, herring, and anchovies also were added. When ready to serve, the smoked and salted meats were combined with hard-boiled eggs and whatever fresh or pickled vegetables were available, including palm hearts, cabbage, mangoes, onions, and olives. The result was stirred together with oil, vinegar, garlic, salt, pepper, mustard seed, and other seasonings.

 

Crackerhash ( pointed out as a resort in times of scarcity )

(...)broken-up ship’s biscuit shaken in a bag with the week’s leftovers.

 

 

Rumfustian

(...)a blend of raw eggs, sugar, sherry, gin, and beer … no rum.

 

Sir Cloudesley ( called flip without the lemon )

(...)brandy mixed with a little beer, frequently sweetened or spiced, with an added touch of lemon juice.

 

 

There's also further mash ups of alcoholic beverages but notable is the "dry" pirates choice called bumboo being nothing more than lime, water and sugar.

[Thonys]

there will  be a time.... pirates will have only..... water and bread