Biscuit
The ships were provisioned for three years. This was roughly calculated by multiplying the number of men on the expedition (129) by 1,095 (the number of days in three years) by an estimate of the weekly intake needed by each person aboard:

Every day: 1 lb. biscuit or flour; 2-1/2 lbs. sugar; 1/4 lb. tea; 1 oz. chocolate; 1 oz. lemon juice

Twice a week: 3/4 lb. each of salt beef and salt pork

Three times a week: 1/2 lb. preserved (tinned) meat

Once a week: One pint of preserved soup

Pork
This was "salt pork," always a favorite among sailors. It was dried and salted down, and had to be soaked in water to be returned to edibility. Regrettably, the process removed all the vitamin C, since ascorbic acid is water-soluble. So the pork was no help in staving off scurvy.

Tinned Meat
In a cost-cutting measure, the Navy had put out the contract for tinned meat for new bids just before Franklin set sail. The lowest bidder, a man named Goldner, was the one whose hastily made—and therefore carelessly soldered—tins were later blamed for lead poisoning. The re-bidding of the tins delayed the date by which they could be prepared—Goldner had only a few weeks after the contract was signed to get his product to the docks for loading—so this was partly the Navy's fault.

Wine for the Sick
The officers brought their own supplies of wine and spirits, and also stocked up on luxury items at Fortnum & Mason's, a specialty goods store in London. This wine was only for giving to sick seamen, on the theory that wine strengthened the blood and aided in recovery. Unfortunately, wine at this time frequently contained some lead as well.

Lemon Juice
Every seaman was required to down his dram of lemon juice, in the presence of an officer, once every day. Alas, the juice lost its potency over time, even more so if (as often happened) the keg holding the juice froze and had to be thawed back out.

Pickles
Despite the very clear findings nearly a century earlier of James Lind, the father of nautical medicine, in his Treatise on Scurvy that only citrus fruits provided protection, the old myth persisted that "pickles"—which might be any sort of pickled meat or vegetable, not just cucumbers—prevented scurvy. The same was thought of vinegar, hence the 1,300 gallons of that brought along.

Mustard
This may have been in the form of seed, for mustard plants, cress, sorrel, and other such small plants were sometimes grown on board in the belief that they, too, helped prevent scurvy. Wood sorrel actually does have some vitamin C, but you have to eat a lot of it.

Books
These, along with slates, pens, and Bibles, were for the shipboard schools that were, together with theatrical entertainments, one of the activities for sailors recommended for passing the long Arctic winter.

Daguerreotype Apparatus
This was used to take the last photos of the officers before the equipment was stowed on board. Though it's tempting to dream of someday finding exposed plates taken during the expedition, later field reports suggest that the daguerreotype process, which involved vaporizing both iodine and mercury at different stages, was nearly impossible to get to work in arctic temperatures. In any case, no trace of the apparatus was ever found.