Admiral Robert Digby's steward aboard HMS Prince George kept a menu book that records a much richer table than the crew's standard ration. Dishes included roast duck, vegetables, plum pudding, and fruit tarts. Livestock aboard ship supplied fresh meat, milk, and eggs, while fruit and vegetables could be bought when available. The Navy supplied cattle and crews supplied other livestock, combining official victualling with private provisioning. The food examples draw on a History Hit article rather than original research presented in the video.
Notable Point · 2:18:11-2:23:45
Officers' tables and private provisions aboard warships
Digby's menu book and the division between Navy and crew provisioning show how private food supplies supplemented standard rations.