Hardtack and salt junk formed the backbone of the sailor's diet through much of seafaring history. Hardtack is a hard, thin, unleavened bread not unlike a cracker of sorts. To this day it still has a place aboard. Its tasty, stores well, and makes a good snack. What follows is a not-completely-authentic recipe that I picked up years ago and is a favorite at home.
5 cups flour
1/2 cup shortening
1 3/4 cups milk
2 tsp brown sugar
1 tbsp salt
Mix everything and knead well. Roll it out as thin as possible on a well floured surface and then bake at 400 deg. When it starts to brown, flip and when it hardens flip it again. Cook until it's rock hard. Let it cool, and then break it up in to cracker sized pieces. Stored well and kept dry this can last for months.
No comments:
Post a Comment