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Hardtack was infamously known for its lack of palatability, and conditions often forced sailors and soldiers to eat biscuits that could be crawling with maggots when they finally consumed them. Benjamin Franklin once remarked on their hardness, stating, “The ship biscuit is too hard for some sets of teeth,” which underscores the grim reality of these staples.

The Art of Making Hardtack

An elusive historical recipe overlay our modern understanding of hardtack. However, the details from 1815, as penned by William Falconer for His Majesty's Royal Navy, provide us with a tangible glimpse into its creation. The process is described simply: a dough of flour and water would be kneaded, shaped, and baked until remarkably dry, allowing for a shelf life of over a year.