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| Try a Tudor
recipe Meals for the men were prepared in the galley which was situated in the hold of the ship. Most of the food was cooked in two huge cauldrons supported on iron bars over a brick built fire box, which was fuelled by wood logs. Pork, beef and north sea cod were on the shipboard menu, as were plums.
Peppercorns were used for seasoning and medicinal purposes. Salted meat was stored in casks but study has shown that animals were selected and butchered to meet standard specifications. The inclusion of marrow bones was prohibited, presumably because they would have gone rancid more quickly than other bones. Evidence suggests that the men on board were well-fed and healthy. If you would like to taste the type of food sailors ate in Tudor times, why not try the simple recipe below. Jumbles (knotted biscuits) Two eggs Beat the eggs and add the sugar and aniseed and beat the mixture again. Stir in the flour to make a stiff dough and knead it on a floured board. Make the dough into rolls 10cm by 1cm and tie the strips into a knot. Drop six of the knots into a pan of boiling water and they will sink to the bottom of the pan. Using a spoon, lift them to the top of the water to help them float and after a minute they will have swelled. Take them out and dry on a wire rack. Bake for 15 minutes at 180 degrees C on a greased baking tray. Turn and put back in the oven for another 10 minutes until golden brown. |
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