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2nd Rhode Island, cooking, Events, food, preparations, Reenacting, Revolutionary War, seasonal menus
What to eat in the field in August? Redcoats & Rebels approaches, and food must be prepared. This time, we are camping over. That means that pretty much everything must be ready by 1:30 on August 3, and there is nothing like a deadline to focus attention.
To start with, I turned to The Compleat Housewife: or Accomplished Gentlewoman’s Companion, published in 1739. The author presents seasonal menus, because one important thing to remember is that historical eating was seasonal and local. (This concept may sound familiar to fans of Alice Waters or Mark Bittman.)
The suggestions are, of course, beyond the realm of soldiers’ rations.
Westphalia Ham & Chicken.
Bisque of Fish.
Haunch of Venison, roasted.
Venison Pasty.
Roasted fowls a la daube.
White fricassee of Chicken.
Roasted Turkeys Larded.
Beef a la Mode.
Roasted Lobsters.
Rock of Snow and Syllabub.
But take a closer look: beef a la mode is a kind of pot roast, so beef in a kettle with water and veg cooked over a fire ought to do. It’s what we call “officer chow,” and what the boys ate at Fort Lee. I was mostly looking for vegetables in season, or fruits, but the farmers’ market will provide that limitation.
So here’s what I think:
Pasties made Thursday night or Friday morning for supper on Friday.
Gingerbread cake for treats.
Oatmeal and fruit for breakfast Saturday morning, or else boiled eggs, bread, and fruit.
Bread, cheese, fruit and sliced ham for lunch on Saturday.
Tea, shrub, and gingerbread cake for Saturday tea.
Beef stew for supper on Saturday.
Breakfast and lunch will be the same for Sunday, and we pack up and leave on Sunday afternoon, so I won’t need to make Sunday supper in camp.
It’s reasonably authentic to the 18th century, though not to common soldiers’ rations. But the guys won’t want to eat firecake and water.
Love your menu! I’ve found ginger anything goes over well in the summer–in addition to being such an 18th century spice, I think it sits well when it’s hot.
We tried one event–once–doing soldier rations (and even then they were dressed up) instead of tastier grub. I was asked to never do that again by my unit lol. Though, strangely, they liked the hardtack, and the public ate it up (figuratively, of course!).
Thank you!
I think it’s about balance between authentic and appealing. If the camp is simple, who needs to know what is actually in the pot? I can say what *should* be in the pot…and it will be pretty close (meat, water, plus….) OSV is a “farm,” so if we’ve just been paid, we might’ve bought some fresh food. The shrub, well, at least it is 18th century.
Gingerbread has played very well in camps of all kinds. The recipe was written down in 1928, but the family who made the version I use came ot Rhode Island in the 17th century. The Second Helping Regiment does not, generally, refuse a treat!
I hadn’t thought of making hard tack, what a great idea! I’ll try it. Even if it bombs in camp, I can use it at work,