Just decades after Columbus's discovery, when ocean voyages were extremely 
long, basic ship's provisions mainly consisted of biscuit (a long-lasting 
hard bread that was the mainstay of all ocean trips until modern times). 
Magellan's ships also carried beans, lentils, oil, salt pork, cheese, dried 
fish, and other staples. A few cows would provide milk for the start of the 
voyage; along with a few pigs, there could be fresh meat -- though not for 
long.  In both the text and in an appendix, Zweig lists the amounts and the 
cost of all these provisions, illustrating Magellan's careful record-keeping 
and planning.

Wine was to be served with two meals a day during the voyage: Magellan laid 
in hundreds of casks and bottles. Obviously he also provided what he hoped 
would be adequate supplies of drinking water -- though the ships' reservoirs 
often became foul and the water after long days at sea became nearly 
undrinkable.

Magellan wanted his men to eat well. To the staple supplies he added 
intriguing extras: sugar, vinegar, garlic, onions, raisins, figs, almonds, 
honey, currants, capers, salt, rice, mustard, quince paste, and flour. What 
were the cooks' recipes to be made from these tasty additions to ordinary 
ships' provisions? I'm sure no one made any record of such a thing.

http://maefood.blogspot.com/2012/06/what-did-magellan-and-his-sailors-eat.html

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