Hard tack and other civil war rations

[The Heretic]

Read More

 

[Trapdoor45-70]

I have a square of Army style hardtack which I made about 25 years ago. Used a period Civil War recipe, about 5/8s inch thick. Except for the lack of weevils its pretty darn authentic.

I was able to pound a 7d bright box nail about 3/8s of an inch into a pine board using the cracker recently. Seemed to work best on the edge. Barely any marks on the hardtack.

Neat video, will have to look at his others.

 

[revjen45]

So, is it necessary to soak it before eating? Sounds like it could break a crown real easy.

 

[Tony617]

So, is it necessary to soak it before eating? Sounds like it could break a crown real easy.

That is correct. You have soak them with gravy, soup, or something. They are very hard otherwise.

 

[The Heretic]

So, is it necessary to soak it before eating? Sounds like it could break a crown real easy.

Unless you like eating rocks, yes

 

[thorborg]

Hardtack is rather like jerky. Depends on who makes it. Use a poor cut of meat, dry it completely hard so it ends up 5/8" thick and you won't chew it either.
My grandmother made the best, taught to her by a German woman, my mother's was tolerably good too. it was never more than 1/8" thick, sort of flakey, it backpacked well in a tin I had. excellent with sardines, cheese, mustard and such. Soups and stews too.
Though traditionally it is thick like the English cracker or biscuit albeit harder, which I don't like either, but before you scoff at hardtacks viability, try it thin like a soda cracker, must be pricked it well, and cooked fast in a hot oven.
You can buy it in some stores in a stack that's about 12" round which are thin and a reasonable facsimile of what my family made though somewhat darker but is serviceable. look for it in German deli (I think maybe they use rye)