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Feeding Nelson's Navy: The True Story of Food at Sea in the Georgian Era
The author of How to Cook from A-Z disproves the myth of British navy culinary misconduct in “a work of serious history that is a delight to read” (British Food in America). This celebration of the Georgian sailor’s diet reveals how the navy’s administrators fed a fleet of more than 150,000 men, in ships that were often at sea for months on end and that had no recourse to either refrigeration or canning. Contrary to the prevailing image of rotten meat and weevily biscuits, their diet was a surprisingly hearty mixture of beer, brandy, salt beef and pork, peas, butter, cheese, hard biscuit, and the exotic sounding lobscouse, not to mention the Malaga raisins, oranges, lemons, figs, dates, and pumpkins which were available to ships on far-distant stations. In fact, by 1800 the British fleet had largely eradicated scurvy and other dietary disorders.
While this scholarly work contains much of value to the historian, the author’s popular touch makes this an enthralling story for anyone with an interest in life at sea in the age of sail. “Overall this is an excellent examination of this crucial aspect of British naval power, and I’m certainly going to try out some of the recipes.” —HistoryOfWar.org
334 pages, Kindle Edition
First published January 1, 2002
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Displaying 1 - 29 of 29 reviews
January 4, 2021
This grabbed and held my attention because it’s such an unusual topic. There are 7 chapters and 6 appendices. The chapters cover topics on basic rations, the Victualling Board, the differences in officers and crew diets, and the author’s conclusions. The appendices cover weights and measures, official substitutes for different provisions, caloric values and vitamin content, and even some recipes. The bibliography is very good, as it includes some rather obscure documentary collections. Overall, this is a very good look at an aspect of the Regency navy that is often overlooked and never considered; well-written and very well organized.
May 22, 2008
Mark Kurlansky meets C.S. Forester. A solid, informative book about early 19th century naval supply, food distribution, and eating aboard a ship. Is there anything better than reading about 200 year old supply corps squabbles? Probably not.
A number of helpful appendices are included, with recipes for those who want to recreate the authentic shipboard experience at home.
A number of helpful appendices are included, with recipes for those who want to recreate the authentic shipboard experience at home.
January 23, 2015
This deeply researched book on the food that Nelson's navy ate (and the grog, and lime juice, that they drank) is an indispensable companion to anyone who enjoys the Hornblower or Aubrey-Maturin books. A little dry and academic at times, but deeply insightful and not without the occasional touch of whimsy. Highly recommended.
May 24, 2015
A very well-researched book told in clear, compelling writing. MacDonald spends a lot of well-used time debunking myths about food in the Georgian Navy, and also covers the massive supply operation involved in victualing the navy around the world. And includes some recipes at the end that actually look relatively do-able.
March 18, 2011
Only 30 pages in and already this has told me so much. An invaluable tool for research and a wonderful, chewy read to boot.
May 26, 2022
From Patrick O’Brian’s novel The Mauritius Command:
This book has a detailed description of what that food looked and tasted like, where it came from – enough to feed 140,000 sailors at the high point of the Napoleonic Wars – and how it was preserved and packaged and transported to the ships; how it was inspected and stowed; how it was parceled out, cooked and served.
This is very interesting, particularly the first few chapters. The author found documented evidence of the whole process except for the last step: there were apparently elaborate ceremonies to demonstrate that the food was being distributed to the crew fairly, but she could not determine exactly how the seamen were served the food and where on the ship they ate it. She makes some educated guesses.
There’s a lot more surviving documentation about how the officers dined, of course. O'Brian's novels have marvelous depictions of those meals, but now that I think of it, I don't remember any scenes where the rest of the crew is actually eating.
"...all hands should be piped to dinner at eight bells in the forenoon watch, that this dinner should consist of cheese and duff on Monday, two pounds of salt beef on Tuesday, dried peas and duff on Wednesday, one pound of salt pork on Thursday, dried peas and cheese on Friday, two more pounds of salt beef on Saturday, a pound of salt pork and some such treat as figgy-dowdy on Sunday, always accompanied by a daily pound of biscuit; that at one bell dinner should be followed by a pint of grog, that after supper (with another pint of grog) all hands should repair to their action-stations at the beat of the drum..."
This book has a detailed description of what that food looked and tasted like, where it came from – enough to feed 140,000 sailors at the high point of the Napoleonic Wars – and how it was preserved and packaged and transported to the ships; how it was inspected and stowed; how it was parceled out, cooked and served.
This is very interesting, particularly the first few chapters. The author found documented evidence of the whole process except for the last step: there were apparently elaborate ceremonies to demonstrate that the food was being distributed to the crew fairly, but she could not determine exactly how the seamen were served the food and where on the ship they ate it. She makes some educated guesses.
There’s a lot more surviving documentation about how the officers dined, of course. O'Brian's novels have marvelous depictions of those meals, but now that I think of it, I don't remember any scenes where the rest of the crew is actually eating.
September 11, 2021
If you're a Horatio Hornblower or Jack Aubrey fan, or a student of the maritime aspects of the Napoleonic wars, then you're familiar with the stories of British sailors subsisting on rotten, maggot-ridden salt beef and rock-hard biscuit filled with worms and weevils. These stories have been repeated so often, they're now taken for granted. Macdonald is an expert in food history, however, with more than thirty books to her credit, and a parallel interest in naval history of the Age of Sail, and those tales always sounded extremely unlikely to her -- more seaman's yarns (“how hard it was in the Olde Days”) than fact -- so she set out to investigate the matter based on actual sources and nutritional analysis. What she discovered, through careful reading of captains’ reports, the Victualing Board's accounts (which weere extremely detailed), the records and correspondence of pursers and victualing agents in the field, and similar sources paints quite a different picture.
The typical member of a ship's company consumed rather more calories than a laborer does today (the work of a man-o’-war’s crewman was extremely strenuous), and while he didn't get much variety, he ate essentially the same things land-based working men in Northern Europe ate every winter -- only that was his diet all year round. The author also goes into how provisions were sourced at sea in wartime, how the diet of the officers differed from that of the men (not as different as you might expect, unless you were wealthy), how food was divided up and cooked aboard ship (with highly scrupulous fairness, and always before witneses), and how the patented Brodie stove operated (amazingly high-tech for 1800). The search for fresh vegetables was constant (this was always one of Nelson's greatest concerns), and much energy was devoted to supplying the Navy with antiscorbutics like onions and lemon juice. There's also an interesting section on how and what sailors ate in the other Western navies of the time, almost all of which was new to me. Illustrative anecdotal examples are scattered heavily throughout, and there are even recipes for making your own experimental ship biscuit and other basicnaval foodstuffs at home. A fascinating and carefully written book that's as much social history as military.
The typical member of a ship's company consumed rather more calories than a laborer does today (the work of a man-o’-war’s crewman was extremely strenuous), and while he didn't get much variety, he ate essentially the same things land-based working men in Northern Europe ate every winter -- only that was his diet all year round. The author also goes into how provisions were sourced at sea in wartime, how the diet of the officers differed from that of the men (not as different as you might expect, unless you were wealthy), how food was divided up and cooked aboard ship (with highly scrupulous fairness, and always before witneses), and how the patented Brodie stove operated (amazingly high-tech for 1800). The search for fresh vegetables was constant (this was always one of Nelson's greatest concerns), and much energy was devoted to supplying the Navy with antiscorbutics like onions and lemon juice. There's also an interesting section on how and what sailors ate in the other Western navies of the time, almost all of which was new to me. Illustrative anecdotal examples are scattered heavily throughout, and there are even recipes for making your own experimental ship biscuit and other basicnaval foodstuffs at home. A fascinating and carefully written book that's as much social history as military.
April 14, 2024
A good book, providing a broad history on the Royal Navy’s logistics during the Napoleonic Wars. The author, historian Janet MacDonald, offers a very readable and informative history of all aspects of sustaining the global operations of Nelson’s Navy. MacDonald covers the entire logistical chain, to include the initial procurement of foodstuffs, the various production processes necessary to prepare the food for transport and storage, the process of shipping the food to the Fleet, its preparation onboard, and the messing arrangements on the ships. The bureaucracy and the responsibilities of the officers and officials up and down the chain of command are also covered in detail. MacDonald ensures the reader understands the differences between past and present, artfully weaving in explanations for the terminology, recipes, bureaucratic arrangements, and foods that are so different from what we know today. She also gives quick explainers on American and French practices. I really appreciated how she dispelled the many myths from that period, using careful historical research to sort out fact from attention-getting fiction. Highly recommended for anyone interested in the history of logistics. A great companion book to the naval fiction of the era.
November 13, 2019
A well researched look at British naval food policy during the Nelson era. It hits all areas of provisioning, from government policy through shipboard storage to the everyday sailor. Macdonald’s central question is “Did the average sailor in the Royal Navy have it as bad as popular wisdom would have it?” Her research certainly seems to answer that question once and for all. At times, the writing does bog down, but that’s the nature of this type of inquiry. There are certainly areas that I wish she had dug more deeply into, and she uses some interesting euphemisms throughout the text, but if you want a look into this area, it is an informative and generally interesting read.
July 9, 2018
Well researched , detailed. Recipes, history & cooking technology
readers familiar with the non fiction or fictional accounts of the classic age of British fighting sail. Covers the development of the bureaucracy, administration, storage and private contractors used for victualling, ships books , the role of pursers, recipes and cooking methods. Focuses on social, cultural and economic factors. Author has a lively style, a sympathetic and respectful perspective, refreshingly free from the condescension sometimes exhibited by modern era historians
readers familiar with the non fiction or fictional accounts of the classic age of British fighting sail. Covers the development of the bureaucracy, administration, storage and private contractors used for victualling, ships books , the role of pursers, recipes and cooking methods. Focuses on social, cultural and economic factors. Author has a lively style, a sympathetic and respectful perspective, refreshingly free from the condescension sometimes exhibited by modern era historians
March 16, 2018
Full of valuable detail for Age of Sail enthusiasts. I like the fact that she doesn't stop to explain what "tracklements" are or what a "hoytaker" is. (I don't know what they are, but I can always look it up.) An excellent reference about life on board and how the Admiralty fed a fleet that straddled the globe. I was impressed to read about all of the checks and balances used to prevent fraud and theft in the food supply chain.
July 6, 2020
I love sea lore and books and am a big fan of Patrick O’Brien’s Jack Aubrey series. Which is what led me to this book. I found it thoroughly engaging, very well researched, and full of surprises - including recipes. The logistical details of managing the complex enterprise of fueling the human energy needed during the high period of sailing ships at war were mind blowing and fascinating.
August 27, 2025
Engagingly and accessibly written, thoroughly researched. Fascinating account of a topic we all (readers of fiction of the era) think we know well but probably don't. The author acknowledges where there are gaps in the historical record and evidence, so highly credible. Looking forward to trying and if the recipes and adding to my toppling to-be-read pile from the bibliography.
May 20, 2019
This was a very well written book on how Nelson's Navy was fed. he was highly research and an exciting read for me and you recommend this book. It drove into the history and compared it to what we've seen in other books or mvirs.
August 13, 2019
I've always been interested in life in the past and this book about how Great Britain actually fed its sailors at the end of the 18th and beginning of the 19th century was fun to read. Very well documented, this book dismisses some of what we think we know (i.e., weevils in the flour) and gives true explanations and also makes you realize what a huge undertaking it was to feed the King's navy. This was a very readable history book.
July 12, 2021
I enjoy reading about this period of history and some of these topics are lightly touched in other books. It is nice to see them brought together in one book. Also, as a former US Navy Supply Officer, it was interesting to see the connection between then and now and terms still used.
October 31, 2022
Excellent source of information and a great read
Well done and informative book. Highly recommend for anyone interested in the subject. Well researched and put together, a joy to read.
Well done and informative book. Highly recommend for anyone interested in the subject. Well researched and put together, a joy to read.
May 8, 2019
Great read, learned an awful lot.
July 13, 2023
if you see me looking at my phone giggling and kicking my feet know that i am NOT receiving texts from a significant other and that i AM reading about 18TH CENTURY BRINING TECHNIQUES 🔥🔥🔥
May 9, 2024
Everything (ans then some) I didn't know I wanted to know about food and food supply in the British Navy can Georgian age.
And quite useful as a myth buster reference for later.
And quite useful as a myth buster reference for later.
September 20, 2025
Fascinating read about the supplies needed on board for Nelson’s fleet, covering not only the typical food stuffs and how these were acquired, but methods of cooking and some recipes too!
September 13, 2021
This book does a great job of explaining the logistics behind the feeding of thousands of men at sea for protracted periods of time. The contribution of food logistics to the welfare of men and discipline at sea can't be understated. If only merchant seamen had enjoyed the same standards as those in the RN - but it was ever thus!
January 23, 2015
This deeply researched book on the food that Nelson's navy ate (and the grog, and lime juice, that they drank) is an indispensable companion to anyone who enjoys the Hornblower or Aubrey-Maturin books. A little dry and academic at times, but deeply insightful and not without the occasional touch of whimsy. Highly recommended.
January 13, 2013
A book I wish I'd had when I was writing To The Fair Land! It's full of detail about life on board ship - and has some wonderful recipes at the end too if you fancy trying burgoo, salt beef or lobscouse.
December 31, 2015
I first heard about this book listening to a programme on radio 4 years ago and it has been in my to read shelf and enjoyed it so much that I read it all in two days. It is definately a book I will go back to read again.
January 17, 2016
Heard that Terry Pratchett was reading it so it must be worthwile. Borrowed it from Paignton library to where it shall be returned as I finished it last night. It's a decent book, dry as a biscuit in someplaces fascinating in others!
November 9, 2011
it was really interesting
August 6, 2016
Despite it's mundane title, this book is both informative and enjoyable. Essential background reading for any O'Brian fans.
March 1, 2025
A surprisingly interesting subject.
Displaying 1 - 29 of 29 reviews