Historical cooking


New member
These recipes are pretty cool, Rustpot!

I love the Shepherd's Pie!


[FONT=Arial, sans-serif]I like lamb but my wife is not much on it. She did, however, like this recipe. [Shepherd's pie][/FONT]
[FONT=Arial, sans-serif]I like it very much and will make it again. Good camp fire recipe. For a cool night.:wink:[/FONT]


New member
[FONT=Arial, sans-serif]History of coffee[/FONT]

[FONT=Arial, sans-serif]By the late 1600’s the Dutch were growing coffee at Malabar in India and in 1699 took some plants to Batavia in Java, in what is now Indonesia. Within a few years the Dutch colonies had become the main suppliers of coffee to Europe, where coffee had first been brought by Venetian traders in 1615. This was a period when the two other globally significant hot beverages also appeared in Europe. [/FONT]

[FONT=Arial, sans-serif]Hot chocolate was the first, brought by the Spanish from the Americas to Spain in 1528; and tea, which was first sold in Europe in 1610. At first coffee was mainly sold by lemonade vendors and was believed to have medicinal qualities. [/FONT]

[FONT=Arial, sans-serif]The first European coffeehouse opened in Venice in 1683, with the most famous, Caffe Florian in Piazza San Marco, opening in 1720. It is still open for business today. The largest insurance market in the world, Lloyd's of London, began life as a coffeehouse. It was started in 1688 by Edward Lloyd, who prepared lists of the ships that his customers had insured.[/FONT]

[FONT=Arial, sans-serif]The first literary reference to coffee being drunk in North America is from 1668 and, soon after, coffee houses were established in New York, Philadelphia, Boston and other towns. The Boston Tea Party Of 1773 was planned in a coffee house, “the Green Dragon”. Both the New York Stock Exchange and the Bank of New York started in coffeehouses in what is today known as Wall Street[/FONT]

[FONT=Arial, sans-serif]You can buy green coffee beans today and roast them in your oven or in a frying pan over an open fire.[/FONT]

[FONT=Arial, sans-serif]http://greencoffees.coffeebeandirect.com/[/FONT]

[FONT=Arial, sans-serif]Brass Coffee Grinder [/FONT]
[FONT=Arial, sans-serif]http://jas-townsend.com/product_info.php?cPath=21_61&products_id=690[/FONT]

[FONT=Arial, sans-serif]Coffee today; If you buy coffee that has not been ground, You want to take out the light colored coffee beans from your bag of coffee. [/FONT]

[FONT=Arial, sans-serif]The white / light colored outer layer of the coffee bean tell you that they are not ripe.” The coffee company's back in the 60's, cut back on the people that picked out these light color beans. Therefor allowing the unripe beans to go in with the good / ripe dark beans, making the coffee a lower grade coffee. Today there are coffee company's that pay a fair wage to people in south America to pick out the light color beans. This is why the cost is a little higher, The coffee bags will say fair triad on them.[/FONT]

[FONT=Arial, sans-serif]Do a test; Buy a bag of whole roasted coffee beans, then pick out the light color beans. [/FONT]
[FONT=Arial, sans-serif]Make coffee with the light colored bean's. Then make coffee with the dark colored bean's. [/FONT]


Well-known member
Good try for campfire cooking is Rosvopaisti (Finnish lit. “robber’s roast”) is roast meat cooked in a cooking pit.

Rosvopaisti can be made with almost any meat: lamb, mutton, pork, bear, reindeer, elk etc. The pit, preferably soil of sand or clay, is about one metre long, 70 cm wide and a half metre deep where stones or bricks are heated up for several hours. The meat is wrapped in layers of dampened parchment paper, newspaper and aluminium foil. You can also use the bark or birch bark and wide leaves or animal skin (for being more traditional). The coals are pushed aside and placed upon the meat parcel(s) at the bottom of the pit. Then the coals are covered with another layer of soil. It takes approximately between 8 to 12 hours to cook the roast.

In the original recipe, you should at the first steel a lamb... ;)

Sheep wool is cut about one centimeter. Sheep injected and slaughtered. The carcase shall be given a couple of days depend on the temperature. Lamb is not skinned. Dug up the body-shaped deep pit, which is lined with stones. Pit burned trees, until it is full of coals. Clay made a somewhat loose porridge. Sheep salt from the inside. Wool rubbed the clay mass. Clay seeks to 2 to 3 cm layer. Plastered sheep are carefully carbon-free hot pit and shovel the coals of the carcass on the heap. If the weather is beautiful and calm, the roast will cook well, anyway. If the weather is windy and a little rainy, you might want to put coals on top of a bit of the soil and, if necessary, to keep a small campfire site.

It depends on the age of the sheep, when it is ripe. Young 6-month-old lamb cook over three hours, respectively, 5 years old ram requires six hours. Whensheep has buried in hot coals, you will notice that it is inside the clay pot. The pot is split, so that the hairs will stick to the clay. Meat is ready to eat. Before than you cook the whole sheep by this method, you should at least be cooked water bird feathers in the same way.

* Be careful with the cooking pit that you do not light the fires. The sandy earth and bordering the pit with stones is the safest.

Hopely you understand the directions - I used google translation and it might not be the best way to translate anything. :neutral:




Sources: http://www.kotikokki.net/reseptit/nayta/46056/Metsänvartijan ROSVOPAISTI/



New member
Very good Saliah:). Being from Miami, The Cubans cooked in a similar way [under ground]. They would place meat in a chicken wire. After meat was cooked / steamed cooked they would shake the chicken wire and the meat would fall off the bone and through the wire onto the table.