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Propagating Wild Yeast for Reenactments

Today, if you asked 50 people about how to start a wild yeast culture for making sourdough bread, it’s likely you’ll get 100 different answers, but in reality, all it takes is a little bit of flour, some water and…

Which Yeast (Time 0_00_55;12)

September 29, 2017

Akara Recipe

Akara is a simple, easy to make snack that was frequently made in the 18th and early 19th centuries. Dried Black-eyed Peas Onions Parsley flour Boiling water Lard First, pulverize the dried black-eyed peas into very small pieces. Add to…


A Fanciful Yet Easy Asparagus Soup

This delicious Asparagus Soup recipe from Elizabeth Cleland’s A new and easy methods of cookery (1755). Many of this recipe's techniques, including roux, food coloring, bone broth, and court-bouillon (the ingredients boiled in the soup that are removed before eating)…


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September 28, 2017

Rye and Indian Bread

This is called Rye and Indian bread, because it’s made of part rye flour and part Indian meal or sometimes we call it cornmeal. You can use just those two grains to make the flour, or you can add wheat…


Simple Boiled Plum Pudding

Many people hear the word pudding today and they think about some little custardy stuff in a cup or something you buy at the grocery store in a box and mix it up with some milk. Pudding has a much…

Plum Pudding (Time 0_11_05;10)

An Onion Soup Recipe from 1801

This recipe for onion soup is out of John Mollard’s 1801 cookbook, “The Art of Cooking Made Easy and Refined”. 4 oz. Butter 4 tbsps. Flour 8 midsized Onions of choice Salt 3 qts. Beef Stock 4 Egg Yolks 1…


A White Pot Recipe

A White Pot with Raisins and Dates Serves 1 - 6 (depending on how polite you are) The name “White Pot” originates from the Devon region of England. But this sweet, buttery custard bread pudding, layered with sweetmeats (dried fruits)…

Also Known as a White Pudding

Master Wood Turner Erv Tschanz

In this special video, master wood turner Erv Tschanz shares his passion for the craft. Erv is one of several skilled artisans that sells handcrafted items through Jas. Townsend & Son. The treenware cherry wood plate being made in this…

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September 13, 2017

Weaver/Trapper Interview: Experiencing History Through Reenacting

We've been busy interviewing fellow reenactors for the purpose of inspiring and encouraging viewers who are interested in getting involved in historical reenacting but don't know how to begin. Today we interview Tony Baker, a weaver by trade, who has…

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Starting a Living History Group from Scratch

It took an idea and a group of friends, and it went from there. Albert Roberts tells the story of how the innovative historical interpretive group "The HMS Acasta" was born. More great information! ***************************** Our Retail Website -…

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Page 1 of 69
18th Century Sailor’s Food – Ships Provisions

18th century Sailor’s food – Ships Provisions

Just to give an idea of the variety or lack there of, in the 18th century sailor’s diet.

Provisions listed for the British ship Bellona 74 guns in 1760
listed as provisions for 650 men for four months.

  • Beef 5200 pieces    20800 lbs
  • Pork 9620 pieces    19240 lbs
  • Beer 236 butts        29736 US gallons
  • Water 339 butts 30 puncheons 60 hogsheads    49018 US gallons
  • Bread 650 bags      72800 lbs
  • Butter                      3900 lbs
  • Cheese                    14160 lbs
  • Oatmeal                 19008 lbs
  • Peas                        20800 lbs
  • Flour                      15590 lbs
  • Suet                        2600 lbs
  • Vinegar                   709 US gallons

Provisions reported on-board the British Sloop Alert 1777,  a sloop of 60 men.

  • Beef  462 pieces in 6 barrels    weighing  2238 lbs
  • Pork 777 pieces in 5 barrels    weighing  1753 lbs
  • Beer 12 barrels    weighing  788 lbs
  • Water 56 hogsheads and 25 casks of 18 gallons each    about 4091 US gallons
  • Bread 6048 lbs in 54 bags
  • Butter 420 lbs
  • Oatmeal 20 bushels    weighing  800 lbs
  • Pease 16 bushels    weighing  928 lbs
  • Flower  1300 lbs in 4 barrels
  • Suet 82 lbs in 1 barrel
  • Raisons 200 lbs in 2 barrels
  • Rum 4 half hogsheads  126  US gallons
  • Vinegar 1 hogshead 63 US gallons
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