Fortress of Louisbourg National Historic Park Local Customs

  • Bakery Fortress of Louisbourg [web picture]
    Bakery Fortress of Louisbourg [web...
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Most Recent Local Customs in Fortress of Louisbourg National Historic Park

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    Spruce beer

    by sim1 Updated Jun 25, 2003

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    For the beer lovers among us, hahaha, and that is quite a few I think, the recipe for Spruce beer. (I am not guaranteeing this beer tastes good, so don't blame me for it, LOL)

    4 gallons of water
    2 quarts molasses, or to taste
    One bundle of spruce twigs, approximately 20" in diameter, using only the last 6" of the tips of the boughs
    One package dried yeast, proofed in 1/2 cup molasses and 3 cups warm (body temperature) water

    Bring the water to a boil, add the spruce and bring to a boil again. Boil for one hour, longer if you want a stronger spruce flavour. Strain twice through a piece of fine (tightly woven, not cheesecloth) white cloth, into a container.
    When the liquid is lukewarm, add the molasses and proofed yeast; mix well. Cover loosely with cloth and allow 3-4 days to ferment. Skim the foam lightly from the top frequently; do not stir or disturb the beer. When the bubbles cease to rise, strain through a cloth again. It can be bottled at this point or drunk immediately. If it is bottled, leave about 3" of space at the top of each bottle. Do not tighten the caps for 12 hours at least.

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    Soldiers Bread

    by sim1 Updated Mar 2, 2003

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    The first recipe is Soldiers bread. Bread was a basic food staple in the 18th century diet. It was made with four main ingredients: flour, water, salt and a leavening agent. The most common types of flour were wheat and rye; however, these were often combined with other flours including barley, oats, peas, and vetch. The lighter, whiter flour produced by the extensive milling process, was usually reserved for the master and those of elite status, and the heavier, darker flours, were used by the common populace.
    All flour used in 18th century Louisbourg was imported and was stone-ground.
    In the 18th century, bread was baked in brick ovens; however, the instructions given here are adjusted for 20th century convenience.

    Ingredients :
    - 6 cups lukewarm water
    - 2 Tablespoons of dry yeast
    - 2 Tablespoons of salt
    - 16 - 18 cups of flour (approximately 4 cups stone-ground rye flour and 12 cups stone-ground whole wheat flour

    Method :
    Sponge :
    In a large bowl mix together : 2 cups water, 2 tablespoons dry yeast, 6-8 cups of flour, Beat for at least 100 strokes; cover and let rist for 1/2 hour

    Beat down and fold in 2 Tablespoons of salt. Add remaining flour, one cup at a time, until the dough comes away from the sides of the bowl. Turn out on floured surface and knead until smooth, at least 15 minutes. Use additional flour if necessary.

    Place in a greased bowl. Turn dough so that the entire surface is oiled. Cover and place in a draft-free area. Allow to rise until double in bulk.

    Punch down and allow rise again in the same manner.

    Turn dough out on a floured surface and knead 4-5 minutes. Divide into four equal portions. Shape in rounds and place on greased cookie sheets, 3-4 inches apart. Allow to rise 20-30 minutes.

    Bake in pre-heated 400o F oven for 20 minutes; reduce heat to 350o F oven and continue to bake for 45 minutes, or until done.

    The picture is from the internet and is from :

    Bakery Fortress of Louisbourg [web picture]

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