Townsends Youtube videos are very well done. I am a AWI reenactor in St. Augustine and have done a lot of research on what common soldiers ate during the 1770s. My cook kit consists of a large tin cup and a wooden spoon. Horn spoons melt (don't ask me how I know that).
When I am doing a 3 day historical trek I carry my wool blanket, musket, and:
Mini Babybel waxed cheeses spread on pita bread for breakfast. This avoids building another fire.
Gator jerky and dried fruits for lunch on the trail.
My first night's supper is usually kabobs on wet sticks. Jerky, onion, green pepper, and mushrooms. Nuthin' to clean up!
For later suppers, bobsredmill Scottish oatmeal with a bouillon cube can be mixed with hot water.
Bobsredmill oatmeal can be eaten dry and is pretty good that way. Just add a bit of salt, cinnamon, and sugar. Townsends offers a very nice travelling spice kit.
Fresh panfish cooked on a stick is good too.
Other dishes include onion soup, skirlie, oatmeal soup with onion, charqui soup, gingersnaps, tea.
Ashcakes/hoecakes/doughboys are good but require practice to get right.
I don't carry rice because it has to be cooked.
BTW, back in the old days wool blankets had a lot of lanolin in them. I bought a handmade one from Rob Stone. When it arrived I put it in a patio chair and made a bowl shaped depression in it. I then poured a pitcher of water in it and went out to lunch. When I came back, not one drop of water had gone through that blanket.
Up the King, down the rebels!
paints brigs for the British fleet.
