Facts About Hardtack During The Civil War

Hardtack Hardtack is a hard biscuit that can last for up to fifty years or more (Krause). The source of its name is disputed. Many historians agree that the name came from its texture, hard, and the British slang term for food, tack (Sheehan). Despite its hard and bland texture, it is filling and useful for feeding large amounts of people, such as soldiers. It is so effective at feeding soldiers that it was used from the time of the Romans up until the beginning of World War I (Colleary). It is also relatively easy to make, because it usually requires only three simple ingredients: flour, water, and salt. To make it, one must mix flour, water, and salt in a bowl and mix it until it turns into dough. Then, he or she rolls it out and cuts it into individual pieces. Finally, he or she bakes the pieces of hardtack for thirty minutes, flips them over, and bakes them for another thirty minutes. This simple recipe allowed the Union and Confederate armies to make trays upon trays of these biscuits, enough to supply each soldier with nine to ten of them per day (Colleary). It was used because it is easy to mass-produce, and it is filling for soldiers. However, hardtack does have a few flaws, especially regarding insects. During the Civil War, soldiers sometimes referred to them as “worm castles,”

For this purpose they served very well. Some crumbed them in cold water, then fried the crumbs in the juice and fat of meat. A dish akin to this one which was said to make the hair curl, and certainly was indigestible enough to satisfy the cravings of the most ambitious dyspeptic, was prepared by soaking hardtack in cold water, then frying them brown in pork fat, salting to taste. Another name for this dish was skillygalee. Some liked them toasted, either to crumb in coffee, or if a sutler was at hand whom they could patronize, to butter. The toasting generally took place from the end of a split stick.