1. Bread and Hardtack: Bread and hardtack, a hard biscuit made from flour, water, and salt, were staple foods for the workers. Hardtack was especially popular because it was compact, durable, and could withstand the rigors of transport and storage.
2. Salt Pork and Beans: Salt pork, a type of preserved pork, and beans were a common protein and carbohydrate combination. The pork would be boiled or fried, and often combined with beans, creating a hearty and filling dish.
3. Dried Fruits: Dried fruits, such as apples, peaches, and raisins, provided essential vitamins and nutrients during the long construction period. These dried fruits were often added to porridge or stews to enhance flavor.
4. Beef: Fresh or dried beef was also consumed, especially in areas where cattle ranching was prevalent. Beef jerky, a dried and cured form of beef, was a convenient way to preserve meat during long journeys.
5. Vegetables: Fresh vegetables, such as potatoes, onions, and carrots, were incorporated into the workers' diet whenever available. They provided important vitamins, minerals, and fiber.
6. Flour: Flour was a versatile ingredient used to make bread, pancakes, and other baked goods. It was a staple in the workers' diet and allowed for some culinary diversity.
7. Coffee: Coffee was a widely consumed beverage among the workers. It provided a source of caffeine and was believed to help boost energy levels during the physically demanding construction work.
8. Molasses: Molasses, a syrup produced during the sugar refining process, was used as a sweetener and added to various dishes for flavor.
9. Whiskey and Alcohol: Alcohol, particularly whiskey, was commonly consumed by the workers. It served as a means of relaxation and was sometimes used as a currency in barter transactions.
10. Canned Goods: Canned goods, such as canned peaches, tomatoes, and salmon, were also part of the workers' diet. These pre-packaged foods were portable and provided a way to preserve and vary the food options available.
It's important to note that the availability and variety of food items could vary depending on the location, time period, and preferences of the workers involved in the construction of the transcontinental railroad.