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Found 98 results

  1. The Preservist makes Fruit Jam using Sugar + Glassware and any of the following fruits: v Apples v Blackberries v Quinces v Red Mulberries v Strawberries Classification: Edible, Fruit Trade Value: 4 Weight: 1 View full article
  2. Haggis, the Scottish national dish, is a savory pudding. It's made from sheep heart, liver and lungs and mixed with minced onion, oatmeal, suet, spices, salt and stock. Traditionally, it's encased in a sheep stomach then cooked. (It's supposed to taste better than it sounds.) The Saltinghouse makes Haggis, using: Mutton Cuts + Salt + Barrel. Classification: Edible, Protein Trade Value: 4 Weight: 1 View full article
  3. Butter is a solid dairy product made by churning cream or milk to separate the butter fat. The Dairy makes Butter using Milk from Friesian Cows. The Bakery makes Bread using Butter + Flour. Classification: Edible, Protein Trade Value: 2 Weight: 1 View full article
  4. Wedding Pemmican is different from regular Pemmican in that fruit has been added. It is made by the Smokehouse, using four ingredients: Cherries, Log, Barrel, and Tallow. Classification: Edible, Protein, Fruit Trade Value: 4 Weight: 1
  5. Wedding Pemmican is different from regular Pemmican in that fruit has been added. It is made by the Smokehouse, using four ingredients: Cherries, Log, Barrel, and Tallow. Classification: Edible, Protein, Fruit Trade Value: 4 Weight: 1 View full article
  6. Venison Cuts are made by the Deer Butcher, using Venison. They may be eaten as is or made into other food products: Venison Cuts + Salt + Barrel are used by a Saltinghose to make Cured Venison The Smokehouse makes Pemmican using Venison Cuts + Logs + Barrel. Classification: Edible, Protein Trade Value: 2 Weight: 2
  7. Venison Cuts are made by the Deer Butcher, using Venison. They may be eaten as is or made into other food products: Venison Cuts + Salt + Barrel are used by a Saltinghose to make Cured Venison The Smokehouse makes Pemmican using Venison Cuts + Logs + Barrel. Classification: Edible, Protein Trade Value: 2 Weight: 2 View full article
  8. Tinned Soup has been preserved in the canning process so it can be stored for severl months and safely eaten. The Soup Tinnery makes Tinned Soup using Tin and one of the following items. (Note that no matter the type of ingredient used, Tinned Soup is considered a Grain.) Barley Chickpeas Corn Ginger Kale Leeks Mushrooms Oats Onions Parsnips Potatoes Pumpkins Roots Rye Sorghum Soybeans Tomatoes Turnips Wheat Classification: Edible, Grain Trade Value: 3 Weight: 1
  9. Tinned Soup has been preserved in the canning process so it can be stored for severl months and safely eaten. The Soup Tinnery makes Tinned Soup using Tin and one of the following items. (Note that no matter the type of ingredient used, Tinned Soup is considered a Grain.) Barley Chickpeas Corn Ginger Kale Leeks Mushrooms Oats Onions Parsnips Potatoes Pumpkins Roots Rye Sorghum Soybeans Tomatoes Turnips Wheat Classification: Edible, Grain Trade Value: 3 Weight: 1 View full article
  10. Tinned Meat has been preserved in the canning process so it can be eaten months later. The Meat Tinnery makes Tinned Meat using Tin plus one of the following meats: Beef Charki Cheval Chicken Meat Duck Meat Fish Mutton Pork Seal Meat Oyster Venison Classification: Edible, Meat Trade Value: 3 Weight: 1
  11. Tinned Meat has been preserved in the canning process so it can be eaten months later. The Meat Tinnery makes Tinned Meat using Tin plus one of the following meats: Beef Charki Cheval Chicken Meat Duck Meat Fish Mutton Pork Seal Meat Oyster Venison Classification: Edible, Meat Trade Value: 3 Weight: 1 View full article
  12. Tinned Fruit has been preserved in the canning process so it can be safely stored for months or a year and eaten later. Tinned Fruit is produced by the Fruit Tinnery, suing Tin and one of the following fruits: Apples Apricots Blackberries Blueberries Cherries Figs Grapes Peaches Pears Plums Red Mulberries Rockmelons Quinces Strawberries Watermelons Classification: Edible, Fruit Trade Value: 3 Weight: 1
  13. Tinned Fruit has been preserved in the canning process so it can be safely stored for months or a year and eaten later. Tinned Fruit is produced by the Fruit Tinnery, suing Tin and one of the following fruits: Apples Apricots Blackberries Blueberries Cherries Figs Grapes Peaches Pears Plums Red Mulberries Rockmelons Quinces Strawberries Watermelons Classification: Edible, Fruit Trade Value: 3 Weight: 1 View full article
  14. Surstromming is a traditional Swedish dish. It's made from fermented herring, using salt to keep the raw fish from rotting. When opened, the contents release a strong odor which is why it is usually eaten outdoors. It is made by the Saltinghouse using Fish + Salt + Barrel. Classification: Edible, Protein Trade Value: 4 Weight: 1
  15. Surstromming is a traditional Swedish dish. It's made from fermented herring, using salt to keep the raw fish from rotting. When opened, the contents release a strong odor which is why it is usually eaten outdoors. It is made by the Saltinghouse using Fish + Salt + Barrel. Classification: Edible, Protein Trade Value: 4 Weight: 1 View full article
  16. Smoked Chili is made at the Smokehouse using Chilies + Log + Barrel. Classification: Edible, Grain, Protein Trade Value: 4 Weight: 1
  17. Smoked Chili is made at the Smokehouse using Chilies + Log + Barrel. Classification: Edible, Grain, Protein Trade Value: 4 Weight: 1 View full article
  18. Smoked Cheval is made at the Smokehouse using Cheval Cuts, Logs to produce smoke and a Barrel to store it in. Classification: Edible, Protein Trade Value: 4 Weight: 1
  19. Smoked Cheval is made at the Smokehouse using Cheval Cuts, Logs to produce smoke and a Barrel to store it in. Classification: Edible, Protein Trade Value: 4 Weight: 1 View full article
  20. Smoked Cheese is made at the Smokehouse and requires three ingredients: Cheese + Log + Barrel. Classification: Edible, Protein Trade Value: 4 Weight: 1
  21. Smoked Cheese is made at the Smokehouse and requires three ingredients: Cheese + Log + Barrel. Classification: Edible, Protein Trade Value: 4 Weight: 1 View full article
  22. Salt-cured pork, usually made from pork side, pork belly or fatback. Commonly used in traditional American dishes to add flavor, such as baked beans, clam chowder, or with greens. It was also used as a standard ration for soldiers, along with hardtack. The Saltinghouse produces Salted Pork from Pork Cuts and Salt, using a Barrel to store it in. Classification: Edible, Protein Trade Value: 4 Weight: 1
  23. Salt-cured pork, usually made from pork side, pork belly or fatback. Commonly used in traditional American dishes to add flavor, such as baked beans, clam chowder, or with greens. It was also used as a standard ration for soldiers, along with hardtack. The Saltinghouse produces Salted Pork from Pork Cuts and Salt, using a Barrel to store it in. Classification: Edible, Protein Trade Value: 4 Weight: 1 View full article
  24. The Saltinghouse no longer makes Salted Cod - it is making Surstromming instead. Cod that has been salted then dried. Drying preserves nutrients and makes the codfish tastier. Before it can be eaten, Salted Cod must be soaked in cold water for several days to remove some of the salt and rehydrate the fish. Classification: Edible, Protein Weight: 1
  25. The Saltinghouse no longer makes Salted Cod - it is making Surstromming instead. Cod that has been salted then dried. Drying preserves nutrients and makes the codfish tastier. Before it can be eaten, Salted Cod must be soaked in cold water for several days to remove some of the salt and rehydrate the fish. Classification: Edible, Protein Weight: 1 View full article