Food on board an Arctic expedition

Despite the amount of supplies, the daily diet would have been relatively monotonous, centered on salt beef and pork, as well as porridge. Canned soups and vegetables provided some variety, as well as vinegar, mustard, and pepper upon request. The ships packed over 8,000 cans. Some contained potatoes, carrots, parsnips, and mixed vegetables. A number of live cattle were on board at the outset of the expedition. Marinades were made of a mix of cabbage, onions and nuts. Pemmican – finely grated meat mixed with fat – was sometimes served with currants or sugar.

Richard Wall was cook aboard HMS Erebus. Originally from Hull in Yorkshire, he was 45 years old at the start of the expedition. The cook of HMS Terror was Londoner John Diggle, aged 36. The Royal Navy often recruited cooks from the ranks of older sailors who had suffered injuries or who had infirmities. Hunting and fishing provided variety to rations.

At the sound of the ship’s bell, crew gathered in their respective messes for meals. The crew ate at 3:00 pm and Sir John Franklin ate at 4:00 pm. When weather permitted, Franklin often invited Captain Crozier aboard HMS Erebus to dine.

Ship movement could make dining an adventure. Harry D. S. Goodsir of HMS Erebus wrote in a letter: “…you require however to be always on the outlook in case your opposite neighbour’s soup or beer or wine does not come pouring into your lap.”^{Footnote 1} James Fitzjames, Commander of HMS Erebus, described a storm during the voyage to Greenland: “We had a few seas on our decks, one of which found its way down on to our table, just as we had done dinner. I dined at our mess to-day, Sir John finding his guests could not hold on and eat too. We are packed close, and can’t move very far.”^{Footnote 2}