Iron Ration – ADOM

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In game information

Effect: Satiation 500.
Info: Weight 100s.
Wiki: “Iron rations are one more common types of food in ADOM. When eaten, they grant a certain amount of satiation”

8BITMENU…

Phew! About time I got these recipes out… Surviving in ancient domains of mystery is not an easy task, but with these items you are one step closer to finishing your journey.

This food ration contains around whoppin 4600 kcal! ( “highly active men between the ages of 18 and 30 typically burn about 4,200 Calories (kcal) a day –wikipedia), and it should be enough to get you trough the harshest of enviroments.

The roasted nuts are there for snacking ( a tiny bit of salt and chili will make sure you remember to drink and keep hydrated while hiking ), hardtack and erbswurst are for main dish, and the apples are for snacking and dessert. If properly stored, these food items should stay good for months.

Ingredients

Hardtack

2 tbs Ground sesame seeds
1 tsp Salt
300 g Semi-coarse wheat flour
60 g Graham flour
2dl (200g) Water

Toasted Nuts

2 dl (200g) Water
1,5 tbs (20g) Salt
200 g Mixed nuts
2 tsp Chili powder

Dried Apples

3-4 Small sweet apples (Red delicious)
Ground cinnamon

Erbswurst

200 g Pea flour
0,5 tsp Majoram
0,5 tsp Black pepper
1/4  tsp Allspice
150 g Finely chopped bacon (smoked)
25 g Finely chopped onion
175 g Finely chopped pork fat

Directions

Hardtack

  1. Preheat oven at 200°C.
  2. Mix together everything else except water.
  3. Mix in the water.
  4. Knead the dough until it forms a solid ball.
  5. Roll the dough to about 0,5cm thick retangle.
  6. Cut the dough into pieces and set the pieces on a baking tray lined with a sheet of parchment paper.
  7. Use a nail or a fork to poke holes in the dough.
  8. Bake the hardtack in the oven for 15 minutes.
  9. Turn the hardtack pieces upside down and bake for another 10-15 minutes.
  10. Cool and dry the hardtack pieces on a rack.

Toasted Nuts

  1. Heat up the water until it starts to boil.
  2. Add salt to the water and take it off the heat.
  3. Stir the water until all the salt has dissolved.
  4. Add the nuts to the salt water and let them soak for about 25 minutes.
  5. Preheat oven at 150°C.
  6. Drain the nuts well and start stirring them while gradually adding the chilipowder to cover them evenly.
  7. Spread the nuts on a baking tray lined with a sheet of parchment paper.
  8. Toast the nuts for 20-30 minutes, giving them a stir every now and then to avoid burning them.
  9. Take the nuts out of the oven, and give them a good stir to cool them down, leave them to cool until they are crunchy and dry.

Dried apples

  1. Wash and core the apples.
  2. Cut the apples into thick slices.
  3. Sprinkle cinnamon on top of the apple slices.
  4. Set the slices on a food dehydrator.
  5. Dry the apples until they are dry and brittle.

Erbswurst

  1. Make a bunch of parchment paper molds by wrapping parchment paper into a roll and pinching and twisting one end of the roll to seal it (tie up the end with a string just to be sure).
  2. Mix together salt, spices and the pea flour.
  3. Fry the bacon on medium heat on a large pan until all the fat has melted.
  4. Scoop out the pieces of meat and set them aside.
  5. Fry the onion in the bacon fat until it is browned.
  6. Remove the onion and bacon fat from the pan.
  7. Cook the pork fat on the pan over medium heat until all the fat has melted.
  8. Throw in the bacon and onion to the melted fat just to heat it up.
  9. Take the bacon/fat mixture off the heat.
  10. Gradually add the spiced pea flour mix to the fat/bacon mix.
  11. Stirr the mixture well and use a spoon to scoop it in the parchment molds.
  12. Pack the erbswurst sausage tightly as possible to the mold.
  13. Squeeze and twist the ends of the parchment paper to get the erbswurst into a solid package.
  14. Let the erbswurst cool down before storing.

Tips/Information

– As always, you might use more or less flour making the hardtack, since the amount of flour required can vary a LOT from brand to brand! So you might end up using slighly more or less of it.
– The more fine the pea flour is, the better your erbswurst will be. (unless you like coarse textures)
– Make sure the bacon and pork fat is chopped as small as possible. This will not only cut down the cooking time, but also make the erbswurst texture more pleasant and less likely to crumble!
– Erbswurst can be eaten as it is, but it makes a really tasty soup to eat with the hardtack: just boil some water and stir in some erbswurst slices.

Difficulty: EASY MEDIUM HARD

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