Haybox peas-in-pot-porridge
Should you be so fortunate as to have a pair of lidded pots which the smaller fits in the other, fill the larger pot with hay or insulation before doing anything else.
Boil peas, rice, and whatever small pieces of meat on hand in the smaller pot until it boils violently, then take it off the fire and put it in the insulated pot. Carry the entire thing on deck and enjoy it at the end of the day.
Easy-tack
Mix half a cup of water, two cups of flour, and a bit of salt into a dough.
Roll the dough out into 1/3 inches thick.
Cut it into nine squares and poke twelve holes per square.
Bake the squares in a very hot oven for an hour until they are dry, but not burnt.
Turn the squares over and dry them in the same oven for half an hour.
A single square provides enough material for a square meal, provided it is eaten with one of the other things in this manual.
Soften the biscuit with water, soup, or (as a last resort) beer when it is meal time.
Rubbish-dump fruit salad
Gets its name from our tendency to turn pillaged fruit cargo into salad.
Cut up any sufficiently ripe fruit you like into a salad.
Mix it up with honey, sugar, or even the fruits' own juice if you're so inclined.
Jerkied omelette
Have eggs? Have boucan? No problem, mix the two together in a pan and stick them over a fire when you are on shore leave.
The eggs are done when the whites aren't transparent any more.
Boucan sandwiches
If you have bread on hand as well as a stock of boucan, slice the boucan and bread into hand-sized pieces and stack them. Have at least one piece of boucan per bread for a small sandwich.
Final thoughts
May these recipes help you not catch scurvy during your days at sea.
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