What food was there on board ships in the 1700s?

The food available on ships during the 1700s depended on various factors such as the purpose of the voyage, resources available, storage capabilities, and the region of the world the ship was traveling in. Here are some common types of food found onboard ships in the 18th century:

Salt Meat: Salted meat, particularly beef and pork, was a common staple on ships. Preserving meat with salt was a popular technique to prevent spoilage during long voyages.

Dried Fish: Fish, often dried and salted, was another important source of protein. Varieties like cod, herring, and mackerel were frequently consumed.

Ship's Biscuit: Hard, dry biscuits made from wheat flour and water were a staple food item on ships. These biscuits had a long shelf life and were ideal for extended voyages.

Cheese: Different types of cheese, such as cheddar or parmesan, were commonly stored for their relatively long shelf life and added flavor to the meals.

Vegetables: Fresh vegetables were limited onboard due to their short shelf life. However, dried or pickled vegetables like peas, beans, and onions were often carried.

Fruit: Fruits like dried apples, figs, and raisins were available as they could withstand the long journeys.

Oatmeal: Oatmeal was frequently consumed for breakfast or as a hot meal during cold weather.

Dried Beans and Lentils: Dried beans and lentils were compact sources of protein and fiber on ships.

Canned Food: Canning technology was still in its early stages, but some foods like canned fruits and vegetables were beginning to emerge on ships.

Drinking Water: Fresh drinking water was crucial, but securing a sufficient supply could be challenging. Ships commonly carried barrels of water that often needed filtering and boiling due to contamination risks.

Alcohol: Rum, wine, and beer were prevalent onboard ships. Alcoholic beverages were consumed by the crew and passengers for preservation and morale purposes.

It is worth noting that food rationing was often necessary to ensure that supplies lasted throughout the voyage. Food preservation techniques were essential, as voyages often lasted for several months, making fresh provisions difficult to maintain.