Food aboard ships during the Age of Sail (roughly from the 16th to the 19th centuries) was far from luxurious, chosen for its durability rather than flavor or nutritional value. Sailors were at sea for extended periods with no refrigeration, so provisions had to withstand long voyages. The cuisine was monotonous, barely edible, and nutritionally deficient by modern standards. Sailors endured long periods of hunger and boredom over these meals, but advances over time, such as adding lemon or lime to prevent scurvy, improved their overall diet somewhat.
 | Greta Hardin, host of The History of American Food Podcast joins me as my guest for this episode. |
1. Hardtack (Ship’s Biscuit)
- Description: A hard, dry biscuit made from flour, water, and sometimes salt. It was often baked multiple times to remove moisture and prevent spoilage.
- Quality: Extremely tough and long-lasting. Sailors often had to soak it in water, soup, or rum to soften it.
- Drawbacks: Prone to infestations, especially with weevils, which sailors sometimes had to shake out before eating.
2. Salted Meat
- Description: Meat (usually beef or pork) heavily salted to preserve it.
- Preparation: Sailors would boil it to make it edible, often changing the water multiple times to reduce the extreme saltiness.
- Drawbacks: The meat was tough, extremely salty, and offered limited nutrition after months at sea.
3. Dried Peas and Legumes
- Description: Dried peas or beans that could be rehydrated and boiled, often made into pea soup or stew.
- Benefits: A relatively reliable source of protein and vitamins, though flavor and texture were often compromised after long storage.
4. Oatmeal or Barley
- Description: Grain porridge was sometimes served for breakfast or supper, providing calories and fiber.
- Quality: Like other supplies, it was prone to infestation and could turn stale over time.
5. Cheese and Butter
- Description: Hard cheese and sometimes salted butter were served early in the voyage, but would spoil within weeks.
- Quality: Cheese often developed mold or became rancid, especially in warm climates.
6. Rum or Grog
- Description: Alcohol was a staple on board, particularly rum. Grog (a mixture of rum, water, and sometimes lime or lemon juice) was distributed daily to prevent scurvy and boost morale.
- Purpose: Lime or lemon juice added to grog later became a scurvy-prevention tactic after the discovery of Vitamin C’s benefits.
7. Beer or Small Beer
- Description: Early in a voyage, barrels of low-alcohol beer were often brought on board, as water tended to spoil quickly.
- Benefits: It provided a safer drink than stagnant water, though it ran out fairly quickly on long journeys.
8. Occasional Fresh Food
- Description: When ships neared land, they would sometimes procure fresh fish, fruits, vegetables, or livestock, which provided a temporary boost in nutrition and variety.
- Drawbacks: Fresh provisions were scarce and often rationed tightly.
Nutritional Issues
- Scurvy: A common disease caused by a Vitamin C deficiency, often debilitating or fatal until the mid-18th century when citrus fruits became a known preventive.
- Malnutrition: Protein and calories were in short supply; sailors commonly suffered from malnutrition, weakened immune systems, and bone issues.
