Go Back

A Full Day of Pirate Eating

Print Recipe
Sea Biscuit, Pease Pottage with Salt Pork, and Salamundi reflect the simple, hearty, and resourceful cuisine of sailors. Sea Biscuit was a type of hardtack or durable biscuit that could withstand long sea voyages, providing a reliable source of sustenance. Pease Pottage with Salt Pork was a thick, nourishing stew made from dried peas and salted pork, offering essential nutrients and energy for sailors during their voyages. Salamundi, a traditional dish, often referred to as a type of salad or hodge podge of food, exemplifies the improvisation and preservation methods pirates used to sustain themselves at sea.
Prep Time 25 minutes
Cook Time 1 hour 30 minutes

Ingredients

Grains and Dry Goods

  • 2 cups coarse wheat flour or all purpose flour
  • 1 cup dried red split peas

Meat and Protein

  • ½ pound salt pork
  • Cooked salt beef pork, or poultry for salamagundi
  • Hard boiled eggs

Liquids

  • Dark rum
  • Water

Pickled and Preserved

  • Pickled onions or cabbage
  • Olives or capers
  • Anchovies or salted fish

Herbs and Seasonings

  • Salt
  • Black pepper
  • Fresh herbs such as parsley or chives

Acids and Fats

  • Vinegar
  • Oil
  • Optional citrus juice
  • Optional sugar

Instructions

Prepare the Hardtack

  • Mix flour and salt in a bowl. Add water gradually until a stiff, dry dough forms. Roll to about ½ inch thickness, cut into shapes, and dock heavily with a fork. Bake at 375°F for 30 minutes. Cool completely, then return to a 250°F oven for 1 to 2 hours until fully dried and rock hard.

Make the Grog

  • Mix one part dark rum with three to four parts water. Add citrus juice or sugar only if available. Drink diluted.

Cook the Pease Porridge

  • Rinse peas and boil with water for 1½ to 2 hours until broken down and thick. Salt generously. Keep thick and hearty.

Prepare the Salt Pork

  • Rinse briefly to remove surface salt. Boil in fresh water for 30 to 45 minutes. Chop and stir into pease porridge or serve alongside.

Assemble the Salamagundi

  • Chop meats, eggs, pickles, and herbs. Arrange on a platter. Drizzle with vinegar and oil. Season with pepper and herbs. Serve cold and communal.

Video

Notes

  • Dip your sea biscuits in your grog or soup; without a liquid, these crackers are jaw-breakers.
 
  • Salamagundi is more of a dish construct than a specific recipe, feel free to add any other salad toppings you prefer.