Civil War Recipes: Hardtack

Hardtack was certainly not invented during the Civil War. Basic breads, thoroughly dried, had been used by armies since the peak of the Roman Empire. Troops required food that was easy to transport, lightweight and lasted a long time in battle conditions. Hardtack certainly fits the bill. At its most basic, hardtack is a biscuit-like mixture of baked flour and water that is resistant to spoilage due to its dryness. When made by Confederate soldiers along the South Carolina and Georgia coasts or by sailors on long voyages, seawater was often used. Hardtack is almost inedible as is and was often called the tooth culler as many a tooth was lost on its brittle surface. It is meant to be dipped in hot coffee or tea or even water to soften it to edible proportions (think biscotti).

On the Union side of the War, hardtack was often made in factories and shipped to soldiers using a sophisticated food distribution system. In the South, it was frequently made by the troops themselves over open fires and wrapped in canvas bags. On both sides, the crackers often got infested with small weevils that bore holes into hard biscuits. The troops referred to these as "worm castles".

Today, hardtack is unlikely to be eaten by anyone but Civil War re-enactors. It is fun, however, to take a look back at how necessity shaped food choices during the War.

Hardtack

2 cups flour
2/3 cup water
1 tablespoon bacon grease or shortening
1 1/2 teaspoons salt

Preheat the oven to 400 degrees Fahrenheit. Mix all of the ingredients together to make a stiff dough. If the dough is still sticky, add more flour. Knead on a floured surface until the dough is smooth and elastic. Pat or roll the dough out flat to a thickness of about a half inch on a dry cookie sheet. Bake for a half hour then remove from oven and cut into squares approximately three inches. With a fork, poke holes into the top of the crackers, covering the surface evenly. Put the hardtack back in the pan upside down and bake for another half hour. Shut the oven off and leave the crackers in the oven until it completely cools off.