Posts Tagged ‘Battle of Brooklyn’

…was all that was necessary, and all that was likely
used, by Revolutionary War soldiers to create a simple
bread, particularly on those days when they received
a pound of flour as part of their individual rations. This
basic dough would’ve then been cooked by spreading
it on the flat side of a piece of firewood, on a rock or
a plank, or even just setting it amongst a fire’s ashes.
Whatever was available, whatever worked. No matter
how it was baked, it would’ve constituted a day’s
serving of bread.

Of course, in true soldier’s fashion, flour and water
were also all I needed, and used, this past summer

colonial_bread on a plank_DN_onderdonk

for my “Cook Like a Soldier” programs. And the same
combination was also employed earlier this month
when I participated in the first-ever Military Timeline
Event at Long Island’s Old Bethpage Village (OBV),
along with fellow members of the Huntington Militia.
Again, using a soldier’s potential flour ration, mixed
with a little water, I worked up dough for another
round of what I’ve fondly dubbed “soldier’s bread.”

I also cooked a pot of rations at OBV, which consisted
of beef, peas, and rice, with a few pieces of hard biscuit
thrown in for good measure. They make for some fairly
decent dumplings!


Of course, hard biscuits could also be distributed as part
of a Rev War soldier’s daily ration. I’ve baked quite a few
batches in recent months. More on that is up next.


NEXT: Those delightful ‘n delectable hard biscuits!

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This past Sunday, I happily participated in my first-ever Battle
of Brooklyn Commemoration and Re-enactment at Brooklyn’s

Green-wood Cemetery. And I had an absolutely awesome time!

It was a fantastic event all-around. We had A-plus excellent
weather, for starters. Then there were troops from New York
(including Long Island) and New Jersey, speechifying by men
portraying General George Washington and Benjamin Franklin,
tactical maneuvers with marching soldiers of both sides, gun
fire and those-oh-so-ear-shattering cannon blasts, officers
on horseback who overtook the rebel colonials from behind,
fifes and drums, and so much more.

While all the above was going on, I was busy at the fire pit
dealing with the day’s menu of fish and Indian meal bread.
Both were placed on planks, then set before the fire. They
turned out beautifully! My fish was a Sea Bass (cleaned and

gutted in advance by yours truly, natch!) that was stuffed
with forcemeat made of bread crumbs, salt pork, an egg,
parsley, marjoram, butter, a bit of wine, and salt ‘n pepper.

I had a marvelous time cooking, observing the proceedings,
seeing old friends and making new, and chatting with all
the visitors. It was SUCH great fun that I can hardly wait
to do it all again next year! HUZZAH!

Of course, finding moments to take photos of the goings-on
were few and far between. I managed to get a few, however!



I’d like to give a Big Shout Out and a Loud HUZZAH! to Paul Gasparo
who dug my fire pit AND loaned me his portable table AND brought
a bag of remnant hardwood sticks from his local lumber yard for me
to use as tinder. I would’ve been up the ol’ proverbial creek without
a paddle if he’d not provided his assistance.
A Big Thanks to Pat Roos,
as well, for her help with clean-up. Both are members of the Huntington
Militia (LI)
. All was greatly appreciated!

Pat and Paul during the Baking Workshop portions of Deb Peterson’s
Historic Foodways Symposium at Ft. Lee (NJ):


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