Hardtack is a thick cracker type biscuit that is made of flour, water, and sometimes salt. When properly stored it will last for many years. Soldiers of the War Between the States (which ended in 1865) were issued surplus Hardtack that had been stored since the War of 1812.

Hardtack was sometimes eaten by itself, but often crumbled into coffee; As it was usually eaten for breakfast or supper. Sometimes it was crumbled into soups, which it served to thicken. Some soldiers crumbed them into cold water, then fried the crumbs in the juice and fat of meat, creating a dish that was known as skillygalee or cush. Some preferred to eat them toasted, either to more easily crumble them into coffee; or in the rare case when it was available, with butter. A few who managed to save a portion of their sugar ration spread it upon their hardtack.

“And Abraham hastened into the tent unto Sarah, and said, Make ready quickly three measures of fine meal, knead it, and make cakes upon the hearth.”
Gen 18:6

 There are a number of good hartack recipes that you can try at home.  To begin with,  perhaps the most basic and historically accurate is the army hardtack recipe.


Ingredients:

• 4 cups flour (preferably whole wheat)
• 4 teaspoons salt
• Water (about 2 cups)
• Pre-heat oven to 375° F
• Makes about 10 pieces
  
  

Mix the flour and salt together in a bowl. Add just enough water (less than two cups) so that the mixture will stick together, producing a dough that won’t stick to hands, rolling pin or pan. Mix the dough by hand. Roll the dough out, shaping it roughly into a rectangle. Cut into the dough into squares about 3 x 3 inches and ½ inch thick.

After cutting the squares, press a pattern of four rows of four holes into each square, using a nail or other such object. Do not punch through the dough. The appearance you want is similar to that of a modern saltine cracker. Turn each square over and do the same thing to the other side.

Place the squares on an ungreased cookie sheet in the oven and bake for 30 minutes. Turn each piece over and bake for another 30 minutes. The crackers should be slightly brown on both sides.

Make sure the hardtack is completely cooled before packaging it up as the slightest amount of moisture will cause them to mold.

The fresh crackers are easily broken but as they dry, they harden and assume the consistency of fired brick. This is why it was eaten in the various methods described above.

Become familiar with hardtack. Store it and also use some in your particular situation. Remember the history of hardtack and carry a little with you today for emergencies!

I’ll see you out in the field,
Parson Rayphe