Feeding an army — or a ship’s crew — during the 18th century was no small feat. For sailors, every meal came from a cramped galley, where a swinging iron pot hung over a carefully managed fire. On the rolling deck of a privateer, one careless spark could spell disaster. Salt pork, ship’s biscuit, dried peas, and a splash of rum were the standard fare, with spices or molasses added when fortune allowed.

In military camps, meals were prepared over open fires, using heavy iron kettles, frying pans, and bake ovens built right into the earth. Soldiers often pooled their rations to create hearty stews or breads, making the most of what little they had. Foraging, hunting, and even bargaining with locals were common ways to supplement meager supplies.