“Hardtack biscuit,” “pilot bread,” or “ship’s biscuit” is a simple, hard, and durable biscuit made from flour, water, and salt. Soldiers, sailors, travelers, and people in areas where fresh food was scarce or hard to transport have long eaten it.
Hardtack history
Hardtack has been eaten since ancient times, but its origins are unknown. Romans made “Bucellatum,” a similar biscuit.
During the Age of Sail, when long sea voyages made fresh food scarce and hard to store, hardtack became popular. Hardtack fed sailors and explorers.
Hardtack fed both sides of the Civil War. It was cheap, portable, and lasted months without spoiling. Soldiers dipped hard tack in water or coffee to chew it.
Use and longevity
Hardtack has been a long-lasting food for centuries. Long sea voyages or military campaigns where fresh food is scarce benefit from it. Hikers and other outdoor enthusiasts who need non-perishable food like it.
Hardtack has great durability. It lasts years in a cool, dry place. Civil War hardtack biscuits are still edible.
Making Hardtack
Flour, water, and salt make hardtack. Rolling and cutting the dough into small, round biscuits, they are baked at a low temperature for several hours until dry and hard.
Hardtack recipes vary by region and use. To improve taste, some biscuit recipes include sugar or milk.
Past Value
Hardtack was important in war and exploration. Both sides of the Civil War ate hardtack for sustenance. American pioneers and frontiersmen liked it too.
Literature and pop culture have featured hardtack. “Moby Dick” by Herman Melville and “Little House on the Prairie” by Laura Ingalls Wilder mention it. “Oregon Trail” players must manage their hardtack and other non-perishable foods as they travel west.
In conclusion, hardtack is a sturdy biscuit with a rich history. For centuries, soldiers, sailors, and travelers have eaten it because of its longevity and usefulness in times of famine. Hardtack has a long history as a reliable, long-lasting food.
If you like this article you might like this article too “Pemmican: A Nutritious and Long-Lasting Food“
Here’s a recipe for hardtack:
Ingredients:
- 4 cups of all-purpose flour
- 1 1/2 cups of water
- 3 teaspoons of salt
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the flour and salt.
- Slowly add water to the mixture, stirring constantly, until the dough forms a stiff ball.
- Turn the dough out onto a floured surface and knead it for a few minutes.
- Roll the dough out to a thickness of about 1/2 inch.
- Cut the dough into small, square-shaped biscuits, each about 3 inches by 3 inches.
- Use a fork to prick each biscuit several times on each side.
- Place the biscuits on an ungreased baking sheet and bake for about 30 minutes, or until the biscuits are lightly browned and completely dry.
- Remove the biscuits from the oven and allow them to cool completely.
- Store the hardtack in an airtight container in a cool, dry place.
Note: If you want to make the hardtack even more durable, you can bake it at a lower temperature (around 250°F or 120°C) for several hours until it is completely dry and hard. This will make it last even longer without spoiling.
Enjoy your homemade hardtack!