The Hold


This category contains 11 posts

Plum Duff

“Duff” is a sailor slang for dough. (which also brings a new meaning to the term ‘get off your duff’). This is usually used in reference to breads with leavening, like cakes, bread, and rolls, and not unleavened breads like Hard Tack. Serves: About 6-8 Ingredients: 1 ½ tsp active dry yeast 1 cup warm … Continue reading


A Native American travel-food. It has a lot of protien, fat, carbohydrates and sugars in a very small package, and stores well. Consequently, if you are travelling far, it’s a pretty good choice. Naturally, European settlers quickly adopted it. Travelers of any sort, even on sea voyages, likely carried some with them. Serves: About 12 cakes Ingredients: 1 … Continue reading

Fruit Fritters

Fritters are an incredibly versatile food. Fried bread of one form or another exists in almost every culture in thousands of variations. This version is more ‘desserty’ then most. A nice treat that pairs well with cream (or ice cream). Makes 12 fritters Ingredients: 1 1/2 cups ripe fruit (mango, papaya, pineapple, plantain, guava, or … Continue reading

Egg Pie

Another dish that typifies the Seventeenth (and earlier) century taste for savory. The mixing of eggs and fruits might seem odd to modern palates, but once you accept the idea, this will likely become a breakfast favorite.   Ingredients: 24 egg yolks 12 egg whites ½ lb. Apples Currants ½ lb. Sugar salt 1 cup … Continue reading

Brandied Grapes

A decedent dessert that has basis in historical fact. Storing thing in alcohol to preserve them has roots in antiquity. Which is probably why even today, we refer to intoxication as ‘being pickled’. Ingredients: 1-2 bunches ripe grapes (use large table grapes, like Hanepoot, Flame, or even Concorde) 1 bottle brandy Powdered (superfine) sugar   … Continue reading

Banana Fritters

Banana Boat by Jacob Dahlstrup. Makes: 8-12 fritters   Ingredients: 1 egg, beaten 4 Tbsp sugar 1/2 cup all-purpose flour 4-5 ripe bananas, mashed 1/4 cup powdered sugar 1 tsp cinnamon pinch of salt   Directions: Mix egg, sugar, flour and salt. Mix in mashed bananas. Add 1/4 inch oil to skillet, and heat to … Continue reading

Papaya Steak

Until quite recently, the best cuts of meat went to the wealthiest. Other cuts of meat were less tender. Chuck, round, flank and shin cuts of beef were often all that was available, as were the shoulder of sheep and pig, and the meat of goats (notoriously tough). It didn’t take that long before people … Continue reading

Meat Pie

Pies have been a staple of western and near eastern dishes since at least the time of the Egyptian Empire. In the old days, the nobility ate the contents, and left the crust to their servants and the poor.   Makes a 9” pie   Ingredients: Crust: 1 cup all-purpose flour ½ teaspoons salt 1/3 … Continue reading

Ginger Mango Salad

Traditionally, preparing fruit was quite rare, as most were eaten fresh or in a jam. This recipe is so simple and so delicious, I’ll break the rules a bit for it.   Serves: 3-4   Ingredients: 2 large mangoes 1 Tbsp grated ginger juice of one lime   Directions: peel and cut mangoes into small … Continue reading

Cold Papaya Soup

The Americas have lost the tradition of fruit soups, though anybody who likes yogurt will find this dish an easy translation Serves: 4 Ingredients: 1 ripe papaya, about 6″ long Sugar and lime juice to taste. Directions: Peel the papaya and cut in half. Spoon out the seeds and set aside. Cut fruit into chunks … Continue reading