Civil War Hardtack Food
CIVIL WAR HARDTACK
Someone asked what it was and my reply was "They were still serving the leftovers during Vietnam." For the full original post see my site.
Provided by drhousespcatcher
Categories Breads
Time P1DT25m
Yield 11 crackers, 11 serving(s)
Number Of Ingredients 6
Steps:
- Flour: preferably not white.
- Fat: Lard, Crisco will do but be FARB.
- Cream of Tartar: a powder which, mixed with baking soda, makes baking powder. Should be in the baking section or spices.
- Saleratus is baking soda. This was the term used for 1 tsp baking soda. It read 1 tsp saleratus -- sort of. Measurements were different. Everyone knew what size an eggs sized lump of butter was or a handful of flour.
- Mix well with a fork the flour, fat and cream of tartar. Set aside. Dissolve the saleratus and salt in the water.
- Combine liquid and dry ingredients; mix well. Roll out dough 3/8" thick (up to a half-inch is okay too) with a rolling pin. Cut into 3" x 3" squares. Use a 1/8" dowel to put 16 holes in each cracker in a 4 x 4 pattern.
- Bake 20-25 minutes at 450°F When done, let air-dry for minimum of 24 hours (preferably more) before you put in a bag or sealed container.
- I knew it was a mistake --.
- Farb: not authentic. "as in those who, no matter how often they are told, seem oblivious to major errors in their dress and equipment. For example: percussion cap weapons on an 1812 field; "furtrade" types with a mixture of clothing dating from mid-18th Century to ACW" OR "would you take those Hushpuppies off before muster please.".
- That and more definitions found here:.
- http://www.historicgames.com/glossary.html.
Nutrition Facts : Calories 190.7, Fat 2.8, SaturatedFat 1.2, Cholesterol 2.5, Sodium 433.7, Carbohydrate 35.7, Fiber 1.2, Sugar 0.1, Protein 4.7
SIMPLE HARDTACK
The other recipes on here have more ingredients this is a simple basic way to make it. Perfect survival food. I recall when I was younger them having some on a plate at Plymouth Plantation and they said that even though it was hundreds of years old it was still ok to eat. This recipe was found on Survival News Online. http://www.survivalnewsonline.com/index.php/2012/02/hardtack-a-great-survival-food-stock/
Provided by Sica6488
Categories Breads
Time 1h30m
Yield 12-15 biscuits, 12-15 serving(s)
Number Of Ingredients 3
Steps:
- Mix the flour, water and salt together, and make sure the mixture is fairly dry.
- Then roll it out to about 1/2 inch thickness, and shape it into a rectangle. Cut it into 3×3 inch squares, and poke holes in both sides.
- Place on an un-greased cookie or baking sheet, and cook for 30 minutes per side at 375? (or 350? if you have a convection oven).
- When it's done, you'll want to let it dry and harden for a few days, just out in the open. When it has the consistency of a brick, it's fully cured. Then simply store it in an airtight container or bucket. To prepare for eating, soak it in water or milk for about 15 minutes, and then fry in a buttered skillet. You can eat it with cheese, soup or just plain with a little salt added. Any way you do it, it's delicious!
Nutrition Facts : Calories 151.7, Fat 0.4, SaturatedFat 0.1, Sodium 583.4, Carbohydrate 31.8, Fiber 1.1, Sugar 0.1, Protein 4.3
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Hardtack (or hard tack) is a simple type of biscuit or cracker, made from flour, water, and sometimes salt. Hardtack is inexpensive and long-lasting. It is used for sustenance in the absence of perishable foods, commonly during long sea voyages, land migrations, and military campaigns. The name is derived from "tack", the British sailor slang for food. It is known by other names …
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