Comments on: Civil War Recipe: Hardtack (1861)

By: Jim Meier

Jim Meier — Tue, 16 Aug 2016 21:31:54 +0000

You could replace some of the water with vodka to enhance the drying process. I do this with pie crusts all the time. The vodka will allow you to mix the flour and bake out easily in the oven.

By: Martie

Martie — Thu, 21 Apr 2016 13:33:51 +0000

thanks! great info but probably disgusting food.

By: Kathy Burris

Kathy Burris — Tue, 29 Dec 2015 18:59:32 +0000

Thank you for the recipe -very informative -glad we don't need to eat it now-adays

By: Mike

Mike — Tue, 29 Sep 2015 01:41:50 +0000

Nice piece, Eric! I may have to try the recipe. John Billings was a hoot to read…enjoyed reading the quote after many years. Mike F.

By: Eric Colleary

Eric Colleary — Mon, 29 Jun 2015 19:30:55 +0000

In reply to John Ragnvald Logan. 250 F is roughly 120 celsius. The main trick is a long slow, low heat that evaporates the water from the dough without browning the cracker.

By: John Ragnvald Logan

John Ragnvald Logan — Mon, 23 Feb 2015 00:06:21 +0000

Is this correct=
250 degrees F, 130 degrees C.

By: Jean | DelightfulRepast.com

Jean | DelightfulRepast.com — Thu, 15 Jan 2015 01:29:02 +0000

Eric, I’ve always been curious about hardtack and am so happy to have found your comprehensive account of it, even a recipe! Looking forward to reading more of your posts.

By: Kitchen-Counter-Culture

Kitchen-Counter-Culture — Sat, 04 Oct 2014 23:42:56 +0000

just discovering your very wonderful blog and might have to stay up all night going link to link 🙂