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Medieval foods to cook2/18/2024 Since it's completely dehydrated “bread,” hardtack is lightweight and travel tough. Just soak it in the liquid of your choice to eat it. Once it’s dried thoroughly, hardtack will keep for years, provided it stays dry and away from pests. Place them on an ungreased cookie sheet, and bake for 30 minutes per side at 375 degrees F (190 C) for a total of one hour baking time.Īs with most foods, store your hardtack (and the rest of the foods in this article) in a cool, dry, dark spot out of the reach of pests, if you have such a place. Create a ½-inch-thick sheet of dough, cut it into 3×3-inch squares, and poke holes in both sides of each dough square. Sprinkle on extra flour if the dough has any sticky spots. Once the flour, salt, and water have created dry bread dough, use a fat stick (or rolling pin) to roll it out flat, or you could pat it out by hand. 5 cups (600 g) of wheat flour (all-purpose flour is a good choice)īlend your wet and dry ingredients together in a large bowl.You could add other ingredients, but if you do that, you'll drift away from hardtack and be making bread. As an added bonus, the dunking would cause any insect larvae in the hardtack to float to the top of the liquid for easy recognition and removal. To make their meal chewable (especially with bad Civil War-era teeth), soldiers soaked their hardtack in water or coffee. Baked several months beforehand, these soldier’s rations were rock hard right out of the oven, and even worse when they finally got to the troops. The origin of this brick-like cracker dates back to ancient Egypt, but the form we know today has its closest resemblance to a food item made during the American Civil War. HardtackĪbove: While probably the most bland of the recipes here, hardtack is a resilient food that packs a good deal of nutrition. During tough times, you’ll need tough foods these are some of the most rugged recipes that history has to offer. They discovered how to make foods with nutrition and longevity, using simple ingredients, and they were even able to prepare them in the absence of electricity. Thankfully, our forebears did plenty of subsistence food experimentation, and they left us with the recipes that worked. When the last meal has been gobbled up, you’ll need to be able to make your own “survival food” to replenish your stores. Sure, today’s survival chow is ruggedly packaged and capable of lasting for years, but you can’t make your own MREs in a cave. Look back into history, and you’ll see many hearty foods that our ancestors used for traveling food or emergency sustenance. And while there are many emergency meals and snacks on the market currently, today’s products aren’t the first foods of their kind. These bug-out-friendly items can be stored for long periods and provide sustaining nutrition, two key requirements for survival food. MREs and emergency ration bars are fine examples of modern survival foods.
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