Still available commercially (well, in
Newfoundland, anyway), hard-tack is essentially a
flour and
water cracker that has a long
shelf life because all the
moisture has been cooked out of it. This makes it ideal food for transporting on long journeys without
refrigeration, so if you're a
cowboy,
sailor, or
soldier, you're familiar with hard-tack. How long a shelf-life? It's said that
American Civil War aficionados will not only bake hard-tack, but collect authentic (and still unspoiled) 19th century
rations.
You can make it yourself, if you like-- whip up a batch for your re-enactor pals:
- 2-3 cups water (or milk)
- 8 cups plain flour
- 8 tbsp lard (or shortening)
- 3 tsp salt
- optional:
5 tsp sugar 1 tsp molasses
Mix ingredients and knead to form a dough. Start with the minimum amount of liquid and add just enough to get the dough to work. Flatten out or roll to 1/2 inch
thickness. (Thinner if you want it crispier or easier to eat, but then you're sacrificing historical authenticity)
Cut into 3 inch squares, punch holes with an ice pick or 10 penny nail, 3 rows of 3
holes per square. Bake at 400 degrees Farenheit for 45 minutes. Let the tack cool uncovered to let any moisture escape. A second baking the next day at a lower temperature should help. Any moisture left in the biscuit could lead to spoilage.
Now, as for eating it-- you'll want to add moisture.
Dunk it in your
coffee, drop it in a pan of
stew, or wrap it in a wet
towel to soften it up... and prepare your
teeth for a workout.
Sources: Purity Factories Limited, <http://www.purity.nf.ca/> (4 January 2002)
Rick Frustaci, "Hard Tack," The 15th New York Cavalry Home Page, <http://www.15thnewyorkcavalry.org/hard_tack.htm> (4 January 2002)
Raymond Moore, "Hard Tack Crackers," <http://www.fortunecity.com/westwood/makeover/347/id120.htm> (4 January 2002)
<http://home.earthlink.net/~obbie/hardtack.htm> (4 January 2002)