HARDTACK

'Tis the song that is uttered in camp by night and day,
     'Tis the wail that is mingled with each snore;

'Tis the sighing of the soul for spring chickens far away,
     'Oh hard crackers, come again no more!'

'Tis the song of the soldier, weary, hungry and faint,
     Hard crackers, hard crackers, come again no more;

Many days have I chewed you and uttered no complaint,
     Hard crackers, hard crackers, come again no more!"

-from a soldiers' parable called "Hard Times"

HARDTACK - What Is It?

Hardtack is a hard cracker-like biscuit made of flour, salt and water, was one of the most typical rations issued to soldiers and sailors by the U. S. government because it was fairly nutritious and unlikely to spoil. Hardtack’s use as a military ration can theoretically be traced back to Roman times, but the first widespread usage by American soldiers was during the Civil War...

After the Civil War, this hard bread continued to be a staple of the soldier’s diet and was made in government bakeries located in eastern cities. Shipped in barrels to the troops in the west, Hardtack had to be tough. This toughness made Hardtack ideal for campaigns and patrols away from the post or fort.Normal breads were too delicate to survive the long trips west and would spoil very quickly.  Hardtack was extremely hard and was called "teeth-dullers," "digestible leather&,quot; "angel cakes,” and “ammo reserves" by those who ate the hard bread. Some Hardtack was so hard it had to be broken with a rifle butt or a "blow of the fist" to prepare for eating. Soldiers normally softened the pieces by soaking them in coffee, frying them in bacon grease or salt pork fat, or crumbling them in soup.

The methods used to eat Hardtack included:

• Eating plain. (Not recommended)
• Breaking up the crackers in a pot of coffee. (Seems it would wreck the coffee or the Hardtack; although caffeine would help during long tours of guard duty!)
• Breaking up the crackers in a soup or stew, as a thickening agent.  (Not too bad)
• Toasting a cracker over a fire and buttered.
• Soaking in cold water, browning in salt pork fat, then salting to taste. (Not bad, but not too healthy)
• Soaking in condensed milk to make milk toast.  
• Soaking in water, frying in salt pork fat, and topping with sugar.  (Pretty good, but not a Healthy Choice meal, if you get my meaning.)
• Crumbling crackers, mixing with bacon, raisins, and boiling in condensed milk. (Pretty darn good!)

The soldier’s adage of Improvise, Adapt, and Overcome comes to mind and there were many other methods used to prepare this ration.

Hardtack was commonly held in government storehouses and usually become infested with insects while in storage or during the soldier’s travels. One source claimed a disappointed soldier said "All the fresh meat we had came in the hard bread!" It was said by those who served on many merchant ships during the early 20^th Century one could pound the Hardtack on the table and watch the insects crawl away. It was also said one was glad for the poorly lit, sailor’s mess because "the darker the corner, the better you ate." Even with the problems of insect infestation and mold, the longevity of these rations was such that some Hardtack produced during the Civil War was still being issued as late as during the Spanish-American War. Few, if any, modern rations will last as long as the original "Soldier’s Bread."

What were the Government specifications for Hardtack or Hard Bread?

1863 SPECIFICATIONS:

Assistant Commissary General of Subsistence - [Lt. Col. C.L. Kilburn "Notes on Preparing Stores for the United States Army and on the Care of the Same, etc, with a few rules for Detecting Adulterations" Printed 1863], under Hard Bread:

"Should be made of best quality of superfine, or what is usually known as extra superfine flour; or better, of extra and extrasuperfine, (half and half.) Hard bread should be white, crisp, light and exhibit a flaky appearance when broken. If tough, solid and compact, is evident the fault is either in the stock, manufacture or baking; it should not present the appearance of dried paste. If tough and pasty, it is probably manufacture from grown wheat, or Spring wheat of an inferior kind. In all cases it should be thoroughly cooled and dried before packing. Kiln drying, where practicable, for long voyages, is particularly desirable; but if really and thoroughly dried in the oven, hard bread will keep just as well and its flavor is not destroyed. To make good hard bread, it is essential to employ steam; hand work will not do.  The dough should be mixed as dry as possible; this is, in fact, very essential, and too much stress can not be placed on it. Good stock, dry mixed, and thoroughly baked, (not dried or scalded) will necessarily give good hard bread. If salt is to be used, it should be mixed with the water used to mix the dough. Both salt and water should be clean. Bread put up with the preceding requirements should keep a year; but as a usual thing, our best bread as now made for army use, will keep only about three months. Good, bread, packed closely and compactly should not weigh, net, per barrel, more than 70 or 80 pounds; should it be heavier than 80 indicates too much moisture.

The thickness of the biscuit is important; it should not be so thick as to prevent proper drying, or so thin as to crumble in transportation. The quality of stock used for hard bread can be partially told by rules mentioned in the article 'Flour,' as far as they apply. The term 'sprung' is frequently used by bakers, by which is meant raised or flaky bread, indicating strong flour and sound stock. The cupidity of the contracting baker induces him to pack his bread as soon as it comes out of the oven, and before the moisture has been completely expelled by drying.

Bread of this kind hangs on breaking; it will also be soft to the pressure of the fingernail when broken, whereas it should be crisp and brittle.

The packages should be thoroughly seasoned, (of wood imparting no taste or odor to the bread,) and reasonably tight. The usual method now adopted is to pack 50 pounds net, in basswood boxes, (sides, top and bottom ½ inch, ends 5/8 of an inch,) and of dimensions corresponding with the cutters used, and strapped at each end with light iron or wood. The bread should be packed on its edge compactly, so as not to shake.

Bread thoroughly baked, kiln dried, and packed in spirit casks, will keep a long time but it is an expensive method.

If bread contains weevils, or is moldy, expose to the sun on paulins, and before re-packing it, rinse the barrel with whiskey."

Want to try making Hardtack?

There are many recipes for Hardtack available today. Some are original to the 1800s and other are more modern with “added” ingredients to help improve the taste and minimize the hard bread’s tendency to increase one’s trip to the dentist’s office.  Hardtack is a ration best eaten the way soldiers in the 1800s did; soften or soak in some liquid before eating.

Here are some recipes for Hardtack, divided into Traditional and Non-Traditional recipe categories. Have fun and Bon Apetit.

Traditional:

From: http://www.7thkentucky.org/hardtack.htm

The Question arises constantly as to the correct recipe for hardtack. Here it is: Flour - Water - and a little salt. Mix together to obtain an elastic, but not sticky dough, Roll to inch thickness, bake in 400 degree oven until slightly brown.Allow to cool (may still be somewhat soft). Put in 200 degree oven until hard. Prick with nail or sharp instrument.

NO BAKING POWDER, SODA, SUGAR, CINNAMON, RAISINS OR ANYTHING ELSE!!

From: http://www.price.gv2.net/Reenact/Recipes/hardtack.htm

Preheat oven to 400° F. For each cup of flour (unbleached wheat), add 1 tsp. of salt. Mix salt and flour with just enough water to bind ingredients. Roll the dough about 1/4 inch thick, and cut into squares 3 inches by 3 inches. Pierce each square with 16 holes about ½ inch apart. Place hardtack squares on cookie sheet and bake in oven until edges are brown or dough is hard (20-25 minutes), making sure all moisture is removed from mixture before taking out of oven.

Note: The longer you bake the hardtack, the more authentic it will appear. If you want to make it softer for eating, bake only about 15 minutes.

Other Miscellaneous Simple Recipes:

• Flour, water, and a little salt. Mix them together to form an elastic but not sticky dough, Roll to a one-inch thickness, bake in a 400° F oven until slightly brown. Allow to cool. It may yet be soft. Put it in 200° F oven until it is hard. Prick with nail or sharp instrument. No baking powder, soda, sugar, cinnamon, raisins, or anything else.

• Just mix about 2 cups of flour and a half-tablespoon of salt with enough water to make a stiff dough. Roll it out thin on a cookie sheet. Score it into squares of about 2”x2” and poke some holes in it (not all the way through). Bake it at 400 ° F for about 45 minutes or until it is lightly browned. Let it cool in the oven.

• Preheat oven to 400° F. For each cup of flour (unbleached wheat), additional teaspoon of salt. Mix salt and flour with just enough water to bind ingredients. Roll the dough about 1/4 inch thick, and cut into squares 3 inches by 3 inches. Pierce each square with 16 holes about ½ inch apart. Place hardtack squares on cookie sheet and bake in oven until the edges are brown or the dough is hard (20-25 minutes), making sure all moisture is removed from mixture before taking out of oven. Note: The longer you bake the hardtack, the more authentic it will appear. If you want to make it softer for eating, bake only about fifteen minutes.

• Mix: two cups of all-purpose flour and a half teaspoon of salt. Use more salt for authenticity. Mix by hand. Add a teaspoon of shortening and a half cup of water, stirred in a little at a time to form a very stiff dough. Beat the dough to a half inch thickness with a clean top mallet or rifle butt. Fold the sheet of dough into six layers. Continue to beat and to fold the dough a half dozen times until it is elastic. Roll the dough out to a half-inch thickness before cutting it with a floured biscuit cutter or bayonet. Bake for about a half hour in a 325° F oven.

• The basic ingredients are flour, salt and water. General directions are also similar: Dissolve the salt in water and work it into flour using your hands. The dough should be firm and pliable but not sticky or dry. Flatten the dough onto a cookie sheet to about 1/4 inch thick, and cut into squares 3 inches by 3 inches.  Pierce each square with 16 holes about ½ inch apart. Bake in oven until edges are brown or dough is hard. Preheat the oven to 400° F.

• Use one part water to six parts flour. Mix in salt. Roll the dough flat and score into cracker shapes. Bake for 20-25 minutes at 400° F and let it cool until completely dry before storing in canisters. The crackers should be hard as bricks and indestructibly unappetizing.

• Ingredients 1 cup of water, 2 cups of flour, 6 pinches of salt 
• Directions:  Mix flour, water, and salt into a stiff dough, kneading it several times. Spread dough ½ inch thick onto baking sheet and slice into 3 1/2 by 3 1/2 inch squares. Poke holes in dough, four lines of four holes across and four down. Bake for ½ hour at 400.° F. Remove from the oven, cut the dough into 3 inch squares. Turn dough over, return it to the oven, and bake for another ½ hour. Turn the oven off, leaving the oven door closed. Leave the hardtack in the oven until it is cool.

Non-Traditional:

From: http://www.nps.gov/gett/gettkidz/hardtack.htm

• 2 cups of flour
• 1/2 to 3/4 cup water
• 1 tbl spoon of Crisco or vegetable fat
• 6 pinches of salt
• Mix ingredients together into a stiff batter, knead several times, and spread the dough onto a baking sheet at a thickness of 1/2 inch. Bake for one-half an hour at 400 degrees. Remove from oven, cut dough into 3-inch squares, and punch four rows of holes, four holes per row into the dough. Turn dough over, return to the oven and bake another one-half hour. Turn oven off, leaving door closed. Leave the hardtack in the oven until cool.

A Southern Equivalent

Are your tastes more southern? Then try a "johnnie cake" Confederate soldiers enjoyed with their meals.  The recipe is also very simple:

• two cups of cornmeal
• 2/3 cup of milk
• 2 tablespoons vegetable oil
• 2 teaspoon baking soda
• 1/2 teaspoon of salt
• Mix ingredients into a stiff batter and form eight biscuit-sized "dodgers". Bake on a lightly greased sheet at 350 degrees for twenty to twenty five minutes or until brown. Or spoon the batter into hot cooking oil in a frying pan over a low flame. Remove the corn dodgers and let cool on a paper towel, spread with a little butter or molasses, and you have a real southern treat!

Another Non-Traditional recipe:

• 5 Cups Flour (unbleached)
• 1 Tablespoon Baking Powder
• 1 Tablespoon Salt
• ¼ cup Water
• Preheated Oven to 450
• In a bowl, combine the ingredients to form a stiff, but not dry dough. The dough should be pliable, but not stick a lot to your hands. Take this mound of dough, and flatten it out onto a greased cookie sheet (the ones with a small lip around the edge...like a real shallow pan...), and roll the dough into a flat sheet approx. 1/2 inch thick.
• Using a bread knife, divide the dough into 3x3 squares. taking a 10-penny nail, put a 3x3 matrix of holes into the surface of the dough, all the way thru, at even intervals (Village Tinsmithing works sells a cutter that does all of this...works great!). Bake in the oven for approx 20 Min., till lightly browned. Take out and let cool.
• Do this the day before your go on the field, and your will have enough tack to fill your haversack. It will be somewhat soft on Saturday morning, but, by Sunday, you should soak it in your coffee before eating, else you will have a hard time chewing.

Here’s a good variation:

Swedish Hardtack

• 1 cup water
• 3 tbsp. vegetable oil
• 3 tbsp. honey
• 3 cups rye flour (or 1 1/2 cups rye & 1 1/2 cups whole wheat flour)
• 1 1/2 tbsp. brewer's yeast (optional)
• 1/4 tsp. salt

• Mix liquids together. In a separate bowl, mix dry ingredients. Combine the mixtures, stirring to moisten throughout. Form a ball. On a floured surface, flatten the dough, and roll out thinly. Cut into squares and prick each cracker with the tines of a fork a couple of times. Transfer to lightly greased baking sheets. Bake at 425° F for around 8 minutes, checking to be sure not to over-brown. It is best served warm.

Here’s another……Less Traditional Recipe:

• 2 c Flour
• 1/2 tb Salt (optional)
• 1/2 tb Sugar (optional)
• 1/2 c Water

• Mix together in an electric blender at medium speed until it has the consistency of playdough. Roll it out with a rolling pin to about 1/3" or so, the thinner the crisper, then cut it into 3 x 3 inch squares. I use the barrel of a ball point pen to punch 16 holes (4 x 4) in each square. Bake at 375° F on the first side for 20-25 minutes or until it turns a light brown color, then turn them over and bake for another 15-20 minutes.

For Those Who Only Want To Try A Little Taste:

      (Small Batch, Just for a taste.)

• 2 1/2 cups flour
• 1/2 tablespoon baking powder
• 1/2 tablespoon salt
• 1/2- 3/4 cup water

• Mix to a stiff dry dough. It should not stick to your hands. Add water slowly. Add more flour if needed.
• Cut to 3x3 inch squares 1/4" to 1/2" thick. Now put 16 little holes in each one, using a 10 d nail or some other such thing. Toothpick are too small. Bake in an ungreased cookie pan, preheated to 400° F for about 20 to 30 minutes on each side, or until dry. Check it every now and then.

Darn Near Dessert!!!:

• 1/8 teaspoon baking soda
• 3 tablespoons buttermilk
• 1 cup flour
• 4 teaspoons real maple syrup
• 3/8 teaspoons salt
• 1-1/2 tablespoons shortening

• Preheat oven to 425° F. Mix the soda and buttermilk, then set aside. Combine flour, syrup, and salt. Cut in the shortening. Add the buttermilk mixture. Roll out very thin and score rectangles in the dough without cutting all the way through. Prick each rectangle several times with a fork. Bake on an ungreased cookie sheet for 5-10 minutes or until golden brown.

Anyone Ready For Breakfast?:

• 3 cups all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup yellow cornmeal
• 1/2` cup cracked wheat
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 1/2 cups buttermilk

• Combine the flours, cornmeal, wheat, sugar and salt. Add buttermilk, mix well, and knead briefly. Shape dough into golf-ball-sized portions. Dust with flour and roll very thin. Place on greased and floured baking sheet. Bake at 400° F turning several times, until lightly browned on both sides. Cool; then store in waterproof container.

Are We Eatin’ At “The Ritz”?

• 2 Level teaspoons baking powder
• 1 pinch of salt
• 1 1/2 cup flour
• 2 cups sugar
• 4 eggs, well beaten
• 1 jelly glass of orange marmalade
• 1 lb Finely chopped walnuts
• 1 lb Finely chopped dates

• Sift ingredients together. Add the remainder of ingredients; mix well. Bake about an inch thick on a cookie sheet in an oven at 375° F for about 45 minutes. Cut into squares while warm.

Yet another recipe from:  http://www.fortlaramie.com/ftg_hardtack_project.htm

(This one is from a school field trip program.)

• Ingredients:
• 8 to 10 cups of All Purpose Flour
• 2 Tablespoons of Salt
• Water

• Tools:
• Large Mixing Bowl, Large Wooden Spoon, Rolling Pin, Table Knife, Fork
• 2 Large Baking Trays, Oven heated to 300 degrees

• Place the flour in the bowl and break up any lumps. Add the salt and stir until well blended. Start adding water one cup at a time and stir with the spoon. Keep adding water until a thick dough is created. It should be rather dry, and have just enough water added to hold the flour together well.
• Take the dough from the bowl and knead well. Cut lump of dough into two pieces and roll each out with the rolling pin until it is about ½ inch thick. With the table knife, cut the dough in 3 inch squares. Using your fork, poke each square two or three times.
• Place cut squares on baking sheets and bake in 300 degree oven for one hour. It may take a bit shorter or longer sometimes, but when the pieces just begin to get ever so slightly brown, they are done. Take out of oven and allow to cool completely. Place in brown paper bag, not in a plastic bag. Hardtack can mold if kept in plastic.

Not wanting to cook? As late as 1997, Nabisco™ continued to make a Hardtack-type cracker for limited markets on the East Coast. Northeastern states appear to be the market they targeted for this product. With the increase in the numbers of people getting involved in Civil War and other reenacting hobbies, other small companies have sprung up to provide Hardtack and other rations common to the time period.

Here’s where you can buy some: http://www.bentscookiefactory.com/hardtack.htm