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A preserved hardtack at a museum display Alternative names wafers, brewis, cabin bread, dog biscuit, hard tack, molar breakers, pilot bread, sea biscuit, sea bread, sheet iron, ship's biscuit, shipbiscuit, tooth dullers, worm castles Type or Main ingredients, Hardtack (or hard tack) is a simple type of or, made from, water, and sometimes. Hardtack is inexpensive and long-lasting. It is used for sustenance in the absence of perishable foods, commonly during long sea voyages, land migrations, and military campaigns. Contents • • • • • • • • • • • • • Etymology [ ] The name derives from the slang for food, 'tack'.

It is known by other names such as brewis (possibly a with '), cabin bread, pilot bread, sea biscuit, sea bread (as rations for ), ship's biscuit, or ship biscuit, or pejoratively as ', ' breakers', 'sheet iron', 'tooth dullers', or 'worm castles'. Australian and New Zealand military personnel knew them with some sarcasm as wafers (not to be confused with ).

History [ ] The introduction of the baking of processed cereals, including the creation of, provided a more reliable source of food. Sailors carried a flat brittle loaf of bread called cake, while the had a called bucellatum. Carti pdf alexandre dumas gratis.

Of England left for the (1189–92) with 'biskit of muslin', which was a mixed grain compound of barley, bean flour, and rye. Some early physicians associated most medical problems with digestion. Hence, for sustenance and health, eating a biscuit daily was considered good for one's constitution. The bakers of the time made biscuits as hard as possible, as the biscuits would soften and become more palatable with time due to exposure to humidity and other weather elements. Because it is so hard and dry, hardtack (when properly stored and transported) will survive rough handling and temperature extremes. The more refined captain's biscuit was made with finer flour. To soften, hard tack was often dunked in,, or some other liquid, or into a skillet meal.

Because it was hard, it would stay intact for years if kept dry. For long voyages, hardtack was baked four times, rather than the more common two, and prepared six months before sailing. In 1588, the daily allowance on board a ship was one pound of biscuits plus one gallon of. Later, in 1667 first regularized naval victualing with varied and nutritious rations.

Royal Navy hardtack during 's reign was made by machine at the Royal Clarence Victualing Yard at,, stamped with the Queen's mark and the number of the oven in which it was baked. Biscuits remained an important part of the Royal Navy sailor’s diet until the introduction of; canned meat was first marketed in 1814, and preserved beef in tins was officially introduced to the Royal Navy rations in 1847. Ship's biscuit, crumbled or pounded fine and used as a thickener, was a key ingredient in New England seafood chowders from the late 1700s. In 1801, began a baking operation in, selling 'water crackers' or biscuits made of flour and water that would not deteriorate during long sea voyages from the port of, which was also used extensively as a source of food by the who migrated to the of. Since the journey took months, pilot bread, which could be kept a long time, was stored in the. Bent's company later sold the original hardtack crackers used by troops during the.

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