I don't think you would find the recipes particularly palatable.

A typical sailor in the Royal Navy during the Seven Years War would dine on a weekly menu that looked something like this:

Monday, Wednesday, Friday: 1 pint of oatmeal (used for a porridge like dish called Burgoo) and 3 ounces of cheese

Sunday, Thursday: 1 pound of salted pork as well as the usual bread and butter

Tuesday, Saturday: 2 pounds salted beef

Bread and butter would be issued every day with less rigid quantities set.

Other food such as vegetables were less rigidly set. In common with the general population of Britain at the time, beer (weaker than modern beer) was preferred to water due to the reduced chance of water-borne disease. Lime juice was not used to prevent scurvy in this time, this would come later.

A good book for life in the Royal Navy in the mid 18th century is Tars: The Men who Made Britain Rule the Waves by Tim Clayton, and it is from there I have taken that information from

/u/generalscruff has the right idea -- there was a set ration for British sailors (and presumably those in other navies, although my knowledge does not extend to that). They would be served their ration by mess, a mess being a group of about 8 or so men who would eat together; one of the men would be the designated cook, although he generally would just get meat and other provisions from the ship's cook.

Meat would be soaked in water to remove as much salt as possible, then boiled. The diet sounds a bit monotonous.

Some sailors, though, might have a particular talent for producing some sort of meal out of the ordinary, and there are records sailor's dishes such as lobscouse (a meat stew), spotted dog/spotted dick (still a popular dessert in Britain), meat pies, soups, puddings and the like. In fact, Norton (the publisher of the Aubrey-Maturin novels) produced a nautical cookbook, Lobscouse & Spotted Dog: Which It's a Gastronomic Companion to the Aubrey/Maturin Novels of Patrick O'Brian. The book's site on the Norton page is a little dated but it has some recipe descriptions, with pictures. Keep in mind that most of those "fancier" recipes would be served in the officer's mess or captain's table, not to common sailors.

A tangentially related question was asked 6 days ago. Take a look at my response there since I will address your question in the same way as I am this person in the question linked below: https://www.reddit.com/r/AskHistorians/comments/3djf33/how_were_meal_times_handled_on_ships_around_the/