The Dutch navy, which in the 16th century was becoming a formidable force, issued to each sailor a weekly ration of half a pound of cheese, half a pound of butter, and a five-pound loaf of bread.
Historian Simon Schama calculated that a Dutch ship with a crew of 100 in 1636 would need among their provisions 450 pounds of cheese and one and a quarter tons of butter.
For more information about the economics of cows and dairy in general, I recommend: https://www.atlasobscura.com/articles/history-of-milk?utm_source=Atlas+Obscura+Daily+Newsletter&utm_campaign=9551cc0276-EMAIL_CAMPAIGN_2018_05_31&utm_medium=email&utm_term=0_f36db9c480-9551cc0276-63044941&ct=t(EMAIL_CAMPAIGN_5_31_2018)&mc_cid=9551cc0276&mc_eid=8eeadcaf45
3 Oct 2020, 4:34 a.m. - San Diego Sarah
Thomas Tryon was a 17th century vegetarian and "how to" book author.
"Butter affords good Nourishment; the best that is for the Stomach, is made from May to August it's very wholsom, if eaten moderately with Bread or with Herbs, Roots, or the like. Take good Butter and melt it thick, and put it to your H•rbs, as you do Oil, and it eats as well and pleasant, and can scarce be di∣stinguish'd from Oil: This (I believe) a great many may have cause to thank me for: All Butter ought to be well seasoned with Salt." -- Thomas Tryon (1634-1703) – in his “The Way to Live for Two-pence a Day”
https://quod.lib.umich.edu/e/eebo2/A96121.0001.001/1:3.3.10?rgn=div3;view=fulltext
For other foods and recipes, play around on this site.
References
Chart showing the number of references in each month of the diary’s entries.
The Dutch navy, which in the 16th century was becoming a formidable force, issued to each sailor a weekly ration of half a pound of cheese, half a pound of butter, and a five-pound loaf of bread. Historian Simon Schama calculated that a Dutch ship with a crew of 100 in 1636 would need among their provisions 450 pounds of cheese and one and a quarter tons of butter. For more information about the economics of cows and dairy in general, I recommend: https://www.atlasobscura.com/articles/history-of-milk?utm_source=Atlas+Obscura+Daily+Newsletter&utm_campaign=9551cc0276-EMAIL_CAMPAIGN_2018_05_31&utm_medium=email&utm_term=0_f36db9c480-9551cc0276-63044941&ct=t(EMAIL_CAMPAIGN_5_31_2018)&mc_cid=9551cc0276&mc_eid=8eeadcaf45
Thomas Tryon was a 17th century vegetarian and "how to" book author. "Butter affords good Nourishment; the best that is for the Stomach, is made from May to August it's very wholsom, if eaten moderately with Bread or with Herbs, Roots, or the like. Take good Butter and melt it thick, and put it to your H•rbs, as you do Oil, and it eats as well and pleasant, and can scarce be di∣stinguish'd from Oil: This (I believe) a great many may have cause to thank me for: All Butter ought to be well seasoned with Salt." -- Thomas Tryon (1634-1703) – in his “The Way to Live for Two-pence a Day” https://quod.lib.umich.edu/e/eebo2/A96121.0001.001/1:3.3.10?rgn=div3;view=fulltext For other foods and recipes, play around on this site.