Savory Hardtack Recipes

Steps:

• Mix the flour, water and salt together, and make sure the mixture is fairly dry.
• Then roll it out to about 1/2 inch thickness, and shape it into a rectangle. Cut it into 3×3 inch squares, and poke holes in both sides.
• Place on an un-greased cookie or baking sheet, and cook for 30 minutes per side at 375? (or 350? if you have a convection oven).
• When it's done, you'll want to let it dry and harden for a few days, just out in the open. When it has the consistency of a brick, it's fully cured. Then simply store it in an airtight container or bucket. To prepare for eating, soak it in water or milk for about 15 minutes, and then fry in a buttered skillet. You can eat it with cheese, soup or just plain with a little salt added. Any way you do it, it's delicious!

Steps:

• Flour: preferably not white.
• Fat: Lard, Crisco will do but be FARB.
• Cream of Tartar: a powder which, mixed with baking soda, makes baking powder. Should be in the baking section or spices.
• Saleratus is baking soda. This was the term used for 1 tsp baking soda. It read 1 tsp saleratus -- sort of. Measurements were different. Everyone knew what size an eggs sized lump of butter was or a handful of flour.
• Mix well with a fork the flour, fat and cream of tartar. Set aside. Dissolve the saleratus and salt in the water.
• Combine liquid and dry ingredients; mix well. Roll out dough 3/8" thick (up to a half-inch is okay too) with a rolling pin. Cut into 3" x 3" squares. Use a 1/8" dowel to put 16 holes in each cracker in a 4 x 4 pattern.
• Bake 20-25 minutes at 450°F When done, let air-dry for minimum of 24 hours (preferably more) before you put in a bag or sealed container.
• I knew it was a mistake --.
• Farb: not authentic. "as in those who, no matter how often they are told, seem oblivious to major errors in their dress and equipment. For example: percussion cap weapons on an 1812 field; "furtrade" types with a mixture of clothing dating from mid-18th Century to ACW" OR "would you take those Hushpuppies off before muster please.".
• That and more definitions found here:.
• http://www.historicgames.com/glossary.html.

Steps:

• Stir together dry ingredients in bowl.
• Add water gradually and stir until combined; knead in bowl for 5 minutes.
• Let rest for 10 minutes.
• Roll out to 1/2 inch thickness on greased baking sheet: score into sections at 3 inch intervals, and prick liberally with a fork.
• Bake at 325 degrees for 50 minutes, break into pieces along scored lines, and let cool on rack.

Steps:

• Add all the dry ingredients to a Food Processor and mix briefly.
• Add the water and mix until the mixture forms a dough ball. It will be sticky/soft.
• Turn out on a floured board and knead with enough flour to keep from sticking until it forms a firm ball.
• Roll out the dough to desired thickness (I use about 1/4 inch).
• Cut into squares of desired size and use a fork to pierce each square several times (3-4).
• Place squares on a baking sheet on Parchment Paper. Set the baking sheet in a preheated 350 degree oven for about 30 minutes. Remove and turn the Hardtack. Return to oven for 10-15 minutes. Remove and cool on paper towels. You may want to adjust the temp and cooking times for your oven. The goal is to cook to a light toasty brown. The hardtack will be very hard, so nibble carefully.