In the days of exploration and colonization, food preparation on ships was a difficult task. From 1500 to 1800, sailors had to make do with limited resources and primitive cooking methods. This article will explore how food was prepared on ships during this time period.
In the early days of sailing, sailors relied heavily on salted meats and fish as their main source of sustenance. These foods were preserved by salting or drying them in the sun. This allowed them to last longer and provided a source of nutrition for long voyages. Other staples included hardtack, which was a type of biscuit made from flour, water, and salt that could be stored for long periods of time without spoiling.
Sailors also had access to fresh fruits and vegetables when they stopped at ports along their journey. These were often cooked over open fires or boiled in large pots. Breads were also baked in brick ovens or over open flames using dough made from flour, water, and salt.
The lack of refrigeration meant that food had to be consumed quickly before it spoiled. To prevent this from happening, sailors would often soak their food in vinegar or brine before eating it. This helped preserve the food for longer periods of time and prevented spoilage due to bacteria growth.
Cooking on ships was done over open flames or in brick ovens that were built into the ship’s decking. These ovens were heated by burning wood or coal which provided a steady heat source for baking breads and other dishes.
In addition to these methods, sailors also used pickling as a way to preserve food for longer periods of time without spoiling it. Pickling involved soaking foods such as vegetables or meats in vinegar or brine which helped preserve them for extended periods of time without refrigeration being necessary.
Overall, food preparation on ships from 1500-1800 was a difficult task due to limited resources and primitive cooking methods available at the time. Sailors relied heavily on salted meats and fish as well as hardtack biscuits for sustenance while fresh fruits and vegetables were cooked over open fires when they stopped at ports along their journey. In addition, pickling was used as a way to preserve food without needing refrigeration while breads were baked in brick ovens heated by burning wood or coal.