hardtack

After visiting a Civil War reenactment in Monroe, New York, and watching the entire Ken Burns documentary "The Civil War", I began thinking about culinary culture during that period in history. I found a recipe for hardtack, a soldier's dietary staple, and decided to bake it up.

Let me tell you, it ain't yummy in the least.No salt was typically used in hardtack, as salt would allow the cracker to retain moisture, thus causing spoilage. Just flour and water.

Many soldiers wittily remarked that the only government-issued meat they ate during the war came in the form of the various weevils, worms, and maggots that burrowed their way into their hardtack.

No bugs in this batch, folks.

HARDTACK
Recipe courtesty of: history

Serves: Not many, hopefully

Six parts flour
One part water

Mix and knead until a pliable dough is formed. Roll out to quarter-inch thickness and cut into several rectuangular shapes. Using the tines of a fork, pierce the dough in several areas.

Bake at 350 degrees for 60 minutes and allow to sit overnight for maximum molar-breakage.