Cookery for Seamen

Cookery for Seamen provides recipes and advice for preparing meals at sea in the late 19th century, with limited or rationed ingredients and restricted equipment. Includes classic recipes such as Yorkshire pudding, sausage rolls, and shortbread, as well as more adventurous dishes like devilled bones, pigeon pie, and sheep's tongue in aspic. Originally published in 1894 and reproduced from an original edition held in the Caird Library's collection at the National Maritime Museum.

Format: Hardback
Length: 88 pages
Publication date: 26 September 2019
Publisher: National Maritime Museum

Discover the challenges faced by cooks at sea with limited or rationed ingredients and restricted equipment in this fascinating and nostalgic record of a sea cook's potential repertoire in the late 19th century. Learn how to prepare your own maritime meals such as sea pie, compass pudding, and crew's coffee, and get advice on how to look after livestock on board a ship. Cookery for Seamen includes classic recipes for Yorkshire pudding, sausage rolls, and shortbread, or, for the more adventurous, devilled bones, pigeon pie, or sheep's tongue in aspic! Originally published in 1894, Cookery for Seamen details recipes perfect for on-board meal preparation, first taught to sailors at the Liverpool Training School of Cookery, and is faithfully reproduced here from an original edition held in the Caird Library's collection at the National Maritime Museum.

Introduction:
Cookery for Seamen is a captivating and nostalgic record of a sea cook's potential repertoire in the late 19th century. It provides insight into the difficulties faced by cooks at sea with limited or rationed ingredients and restricted equipment. The book offers a wealth of information on how to prepare maritime meals, including sea pie, compass pudding, and crew's coffee, as well as advice on how to look after livestock on board a ship.

Recipes:
The book includes classic recipes for Yorkshire pudding, sausage rolls, and shortbread, as well as more adventurous dishes such as devilled bones, pigeon pie, or sheep's tongue in aspic. These recipes were first taught to sailors at the Liverpool Training School of Cookery and are faithfully reproduced here from an original edition held in the Caird Library's collection at the National Maritime Museum.

Challenges:
Cooking at sea presents unique challenges, including limited or rationed ingredients, restricted equipment, and the unpredictable nature of the sea. Seamen had to be resourceful and creative in order to prepare meals that were both nutritious and satisfying. They often had to rely on simple ingredients and basic cooking techniques, making it difficult to create complex and flavorful dishes.

Equipment:
Cooks at sea had limited access to cooking equipment, such as ovens, stoves, and refrigerators. They often had to rely on portable cooking utensils and equipment that could withstand the harsh conditions of the sea. This limited their ability to prepare certain dishes that required precise cooking temperatures or long cooking times.

Livestock:
Cooks at sea also had to look after livestock on board a ship, which added another layer of complexity to their job. They had to ensure that the animals were fed and watered, and that their waste was properly disposed of. This required careful planning and management of resources, as well as knowledge of animal care and nutrition.

Conclusion:
Cookery for Seamen is a valuable resource for anyone interested in the history of cooking at sea. It provides a glimpse into the challenges faced by cooks at sea and the creative ways in which they adapted to their circumstances. The recipes included in the book are both classic and adventurous, and offer a taste of the culinary traditions of the past. Whether you are a sailor, a historian, or a food lover, this book is sure to inspire and delight.

Weight: 150g
Dimension: 154 x 106 x 13 (mm)
ISBN-13: 9781906367626