The average breakfast aboard a VOC ship consisted of groats and prunes, thinned down with ale. For luncheon there were peas, beans and lard. Sometimes salted beef or fish was served and the leftovers were eaten in the evening with bread and ale. This diet in the provisioning book did not contain a sufficient amount of vitamins. As a result, scurvy often broke out. It was a disease which killed many crewmembers.
Instructions for maintaining a provisioning book on board
Archief VOC, inv. no. 4971