What Is Hardtack?
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Hardtack is a cracker-like biscuit made of flour, salt, and water and was one of the most typical rations issued to soldiers by the U.S. government because it was fairly nutritious and unlikely to spoil. They are also known as "pilot bread", "hardbread", "tooth-dullers", "sheet iron", and "crown-breakers". They are all the same product issued by the army in the North and South as a staple for men on the march. It is often accompanied by beef jerky. With the exception of the Union Army, it would be unlikely for everyone in the United States to adhere to only one method of preparation, so I am including several versions, including 1 specifically for the South.
The basic ingredients are: flour, salt and water (although quantity differs). General directions are also similar. Dissolve salt in water and work into flour with your hands. Dough should be firm and pliable, but not sticky or too dry. Flatten on a cookie sheet to about 1/4-inch thick, and cut into squares 3 x 3-inches. Pierce each square with 16 holes about 1/2-inch apart. Bake in oven until edges are brown or dough is hard.
RECIPE 1
Preheat oven to 400 degrees
For each cup of flour add 1 teaspoon salt
Mix salt and flour with just enough water to bindBake 20 to 25 minutes. The longer you bake the hardtack, the more authentic it will appear.
RECIPE 2
2 cups flour
1 cup water
1 tablespoon of Crisco or lard
6 pinches salt
Bake 30 minutes at 400 degrees. Remove from oven, cut dough into 3-inch squares, and punch 4 rows of holes through dough.
RECIPE 3 - A SAILOR'S DIET
Hardtack was cooked on shore and loaded on board by the barrel. This was the basic food of the sailor.
2-1/2 cups old-fashioned or quick oats
3 cups unbleached all-purpose flour
1-1/2 teaspoons salt
1 teaspoon baking soda
IN A SEPARATE CONTAINER MIX
1-1/2 cups buttermilk
3 tablespoons honey
1/2 cup melted bacon drippings or shorteningCombine the 2 sets of ingredients. When the dough is thoroughly mixed, roll it out on a floured board to a thickness of about 1/4-inch. Cut out circles of dough with a large drinking glass dipped in flour and put them on a lightly greased baking sheet.
Bake for about 5-1/2 minutes at 450 degrees. Let the hardtack cool on a wire rack before serving with jam or jelly.
RECIPE 4
Mix well with a fork:
4 cups flour, preferably not white flour
2 tablespoons lard - Crisco can be substituted
2 tablespoons cream of tartar (a powder which mixed with baking soda, makes baking powderDISSOLVE IN 1 CUP WATER:
1 teaspoon saleratus (baking soda)
1-1/2 teaspoons saltCombine liquid and dry ingredients; mix well. Roll out dough 3/8-inch thick (up to 1/2-inch is okay, too) with a rolling pin. Cut into 3 x 3-inch squares. Use a 1/8-inch dowel to put 16 holes in each cracker in a 2 x 4-inch pattern.
Bake 20 to 25 minutes at 450 degrees. When done, let air-dry for a minimum of 24 hours (preferably more) before you put in a bag or sealed container. Makes 11 or so crackers.
SOUTHERN JOHNNIE CAKE
2 cups cornmeal
2/3 cup milk
2 tablespoons lard or vegetable oil
2 teaspoons baking soda
1/2 teaspoon saltMix ingredients into a stiff batter and form 8 biscuit-sized "dodgers".
Bake on a lightly greased sheet at 350 degrees for 20 to 25 minutes or until brown.
Or, spoon the batter into hot cooking oil in a frying pan over low heat.
OPTIONAL - Spread with a little butter or molasses, and you have a real Southern treat!