Hi Sweet Friends, Today, I am sharing How to Make Hardtack with this 18th Century Bread Recipe that is often called a Shelf Stable Ship's Biscuit or Hard Tack. It's the perfect Forever Food for your Prepper Pantry. Learn more from Townsends and Prepsteaders too! (links below). ➡️SUBSCRIBE: RU-vid.com/MarysNest ➡️Be sure to head over to my RU-vid channel’s Home Page where I share lots of organized playlists of videos that I think you will enjoy. Here is the link: RU-vid.com/MarysNest ➡️VISIT: Townsends Hard Tack or Ship's Biscuit: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-FyjcJUGuFVg.html Prepsteaders Hardtack - The bread that lasts forever: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-vy15R6yPvR4.html ➡️WATCH THE ULTIMATE PREPPER PANTRY SERIES: ru-vid.com/group/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl 🍎RECIPE: marysnest.com/how-to-make-hardtack-or-ships-biscuits/ ➡️TIMESTAMPS: 0:00 Introduction 0:45 What is Hardtack? 3:31 Hardtack Ingredients 3:53 How to Make Hardtack ➡️FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditional-foods-pantry-list/ ➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ru-vid.comjoin ➡️SUBSCRIBE TO THE TRADITIONAL FOODS NEWSLETTER - IT'S FREE: marysnest.com/signup-traditional-foods-newsletter/ ➡️RELATED VIDEOS: • MORE 18TH CENTURY RECIPES: ru-vid.com/group/PLkRuW3pBo2U2n7TxPlOPt6uOEH64BOLT5 • Powdered Coffee Creamer: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KMumw5rogTY.html • Storage Options: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ekH3YnLV9nc.html • 10 Best FOREVER Foods: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ld5D44-1R9o.html • Homemade Apple Cider Vinegar: ru-vid.com/group/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L • Mastering the Basics of Traditional "Nutrient Dense" Foods Cooking: ru-vid.com/group/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y ➡️FOR THE PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description. And for more in-depth info...➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ru-vid.comjoin This is where I share in-depth “Vodcasts” (like a podcast but you can watch and listen or just listen) all about Traditional “nutrient dense” foods, plus 1 monthly LIVE STREAM. This is for those who are interested in delving into all these Traditional “Nutrient Dense” Foods topics in greater detail. BUT DON”T WORRY…this is completely optional, and I will continue to produce all of my free public videos too. I’ve got lots of great public videos coming up here on my channel, so stay tuned. 😉 Thanks for watching! Love, Mary
Mary, are you able to come up with a video for a healthy, non-alcoholic "fruit cake" that would last awhile in a pantry? I remember fruit cakes going around in my family a long time ago (50 years ago) and they lasted forever somehow, just sitting on the counter in one of those large, shallow, round cans. Some people didn't like them, but I thought they were really good and healthy. I don't think there was alcohol in them, I hope not. I'm very interested in this, but not if it requires alcohol.
Oh my goodness sweet Mary, I woke up to my beloved making these. He's currently drying them. Mind you it's on 7:30 here in Washington State. I love that we share a RU-vid channel he get's to see all the cool things you make and educate us about. Thank you so much Mary, truly appreciate you! 🥰 God Bless!
You're a very lovely lady Marie. I love your recipes. I want to make these hardtacks. Would that work the same baked in a gas oven? If so, at what temperature?
I teach the novel “The True Confessions of Charlotte Doyle” by Avi in my English classes, and we talk about life aboard ship in the 1800’s. ⚓️ The sailors in the story dip their hardtack in their tea. This gives me the idea to make hardtack for my students 👍🏻 Thanks!
Hi Mary, it’s June 2024. You are so amazing. If there is a recipe or any process for canning or keeping or growing food, I only need to look to you for a tutorial. It is joy to always listen to your lesson. Thank you for being there. Many Blessings, Jax ❤
I used up all my older white flour to make this last year, it’s great with dried herbs and garlic granules. I had to try it out in broth and it will be very welcome in hard times.
Mary, you're always my go-to~You make everything so understandable and manageable! And I love when you give the history and origins of what you're making. I never felt compelled to make hardtack, but you've inspired me! As always, thank you!
As always, thank you so much for your kind words! I feel the same way… After I watched townsends and Christa over at Prepsreaders make hard tack, I said… I have to try this! Love, Mary
Hi Mary, I'm advised by an Historic channel that hardtack made with wholewheat flour will definitely have a shorter shelf life, only about 50 - 60 years, as opposed to Forever! Frankly, that's a decent time for me; I'm already 66, so it will last for as long as I need!
Thank you for this recipe Mary (your videos never disappoint). Love your surprise at the tasting, LOL. When I was a kid (in SF), we always got a sack or two of Italian hardtack every week, from our local Italian bakery...along with a couple REAL pizzas (as my Dad used to say of the sheet pan sized, rectangular bread everybody calls focaccia now). Back in my time, focaccia was the rectangular bread brushed with olive oil and salt, topped with either raisins or scallions. Pizza had pasta sauce and scallions. And us kids ate the hardtack without dipping it in anything; the parents dipped it in coffee.The hardtack was almost an inch thick and round. It was all good, simple, country food. Now, when I make some, I will be dipping it (to save my no longer young teeth) in whiskey!
Hi Mary. Although I have never eaten hardtack it is still quite popular where I am from, here in Atlantic Canada. Particularly in the province of Newfoundland. Thank you for sharing this recipe and all of the wonderful information that you make available. I thoroughly enjoy your channel so much.
Hi Mary, when I saw Hardtack in your title I immediately thought of Jon Townsend! I love his channel, so happy you mentioned him. I’ve been enjoying your videos and recipes, especially the sardines and also your granola, looking forward to trying more. Thanks so much for all you do!!
Oh Tina, Thank you so much for the kind words. Yes, I just love Townsends channel!! And sweet Christa over at Prepsteaders is always a joy to watch!! If you are not familiar with her, please visit her channel. Love, Mary
@@MarysNest I'm not familiar with Prepsteaders but will check it out . Are you familiar with the channel Tasting History? Max does a wonderful job of combining food and history (two of my favorite things!) He and Townsend recently did an episode together.
Just watched your video on making hardbacks and boy did it ever take me back to my childhood days back home in Kansas on the farm. My mother made them quite frequently as she didn’t always have any baking soda or yeast to make bread so she made hardbacks - we even took them to school in our syrup can lunch buckets. We often had them crumbled up in buttermilk or ate them soaked in bean juice mother had prepared for supper -any way they were good and your video sure made me reminisce to ‘ the good ole days’ Thank you 😊 God Bless 🙏
This was great! I've made four 'all purpose flour' batches in the past couple of weeks for my long-term pantry and one batch, using whole grain flour and flax seed, for short-term use. I cut my biscuits into 3" circles and punch holes with a stainless steel chopstick I happen to have, as shown. When I eat my nutrient dense chicken bone broth (so healthy!), I like to put four of the biscuits into the liquid ahead of time to soften them up. Very good food item to have on hand!
Thank you for sharing! This is a very good idea, to be ready. We don't know what will bring tomorrow. I love your videos, the way you explain with a beautiful smile.
This would make a good emergency food to keep in your car winter bag. You could vacuum seal a couple and leave in your car bag they wouldn't be damaged by heat or cold.
That's a great idea as long as you have some sort of liquid. In South Dakota country, we kept a metal coffee can with a lid on it to hold a three wick candle in it to use for emergency heat. You could also keep a metal cup, and heat liquids, or melt snow to help stay warm and dip your hardtack.
Hi Vera, so glad you enjoyed this. If you want to learn more, definitely check out Townsends video about this. He makes them in period costume and talks all about the history of it! It’s a lot of fun! I’ve got the link in the description under the video. Love, Mary❤️🤗❤️
I would imagine they would be lovely dipped into a savory broth. And no 18th century swashbuckle movie would be complete without some sailors tapping out the maggots from their ship's biscuits.
I never knew how to make these till now Sweet Mary. Thank you so much. Great idea for all these Holidays!! Making this tonight! Simple & easy... Hope your doing great. We are doing just great...
Yes thank you for this recipe. I can see me dipping into tea, coffee or hot chocolate. I can also see me putting s few pieces into a bowl and pouring hot milk on it and adding freeze dried fruit or brown sugar. Yum!
Oh my gosh Mary....dip it in whiskey, yahoo!!! I tried making this years ago, can't remember the results now. I do have all purpose einkorn, I bought it awhile back but not crazy about how bread turns out, just me I guess. Anyway, since I do have quite a bit I will try this hardtack recipe with it, in fact I'm going to do it today. After all said and done I will return to this video and tell my results. I'm so impressed with all your videos, and love you like a sister, God bless and thank you for your time and effort to spread great information and healthy too. Charlotte
@@MarysNest I left a message about reporting back on the hardtack I was making. I rolled it a little thinner than you did, and used a biscuit cutter, they looked beautiful, it made 18 that way. True to the word, it was hard, rock hard. I went to dip it a few times like you and take a bite but couldn't do it. I kept trying with no luck.. finally I dropped the whole thing in my hot tea for 15 minutes, letting it just float around, finally I could eat it. I found the whole thing pretty funny. When I could finally bite into it I found it pretty good and filling. I have enough of the einkorn flour to make one more batch of it, so will be doing it soon. It should last forever with two batches of it. Thank you for the recipe and the laugh I got when trying to soften it a bit. Charlotte
MARY this video made me laugh. Even you were surprised it tasted half decent. You certainly had a surprised look on your face. I must try these but maybe with a smidgen of cinnamon. Great. Video as always. BTW your creamer is a hit at my house! Thank you and God Bless
Oh Debra!! Yes!! I really wasn't expecting much and I was sincerely surprised at how tasty there were - at least once I dipped them in the coffee!! LOL!! So happy to hear that the creamer is a hit!! Love, Mary
As kids if we were ill our great-gran would feed us broth but eventually as we improved but not yet ready for solid foods she would add hard tack to broth. It was very easy on an upset tummy and filling.
My dad always said that I had to make the biscuits because all my mom knew how to make was hardtack that you could use to resole your shoes with for the next 10 years. He claimed that the uppers would wear out before the hardtack. She couldn't make biscuits but she could make a pie crust to die for.
I love seeing this! I grew up in Northwestern Wyoming with a Norwegian grandfather who was a carpenter and logger. This was a staple in our household. We always kept bags of it in our cars in the winter, took it hunting, and had it when camping. We did eat it dry but it is also a great “filler” to add to a soup of stew.
Oh my! This looks like fun. I love learning new things! And nice to put in your bug out backpack-I’m guessing these can be stored in FoodSaver or Mylar for lighter weight.Townsends is a very interesting site. It taught me how to make a clay oven for baking bread and pizza in my backyard. Might never need it for anything else but it was fun to learn a new skill and fun increases quality of life.
This was very interesting, I remember my grandfather used to talk of 'hardtack' and for some reason I thought it was like a head rubbery substance, maybe something from the 'tack' room I guess. Never thought of it as like a cracker or hard bread. Thank you
I have learned so much from you, I'm going to add this to my pantry list for this coming week. I am an election judge on Tuesday, but I'll be under Quarantine afterwards as a precaution and I'll need some indoor activities. Thanks so much for another great video!
I love the coffee mug!!! Thanks so much, I think this is a wonderful recipe and would be fun and easy to make for and with my family. This is great storage food and probably pretty tasty too.
Can Mary and Jon do a collab? I know they are super busy, but their channels mesh so very well! If it never happens, that's fine, too, I will still love them both forever :) That extends to their families and friends, most of whom we never see, but I know Mary and Jon couldn't do all this work without support from loved ones. Bless them all!
@@MarysNest Eh, no. Sincere, yes, sweet not so much. About as sweet as lemons. I just get soft around the edges when people make the world better, which you do so very well!
👍 Nice thorough easy to follow explanation! One quick note- make sure that you use iodized salt. Iodine is a valuable nutrient to prevent thyroid issues and goiter and it may be difficult to find sources of it in a long term survival situation.
My parents ( tho I love them to pieces ) never taught me how to cook. Your channel has been a godsend. I tried your pickled beets recipe and my boyfriend ate the whole jar!
Hallo, liebe Mary! Erst vor wenigen Minuten habe ich dieses Video von dir. Da ich sehr interessiert an dieses Rezept, mochte ich dir wissen lassen, dass, sobald meine Gesundheit erlaubt, ich das probieren werde, mit der Hoffnung gelingt es mir. Nochmals sei ganz herzlich von mir gegrüßt.
Once again, you’ve taught me soooo much! Thank you! I think I’ll make these and use the round biscuit cutter you recommended to fit into my canning jars❤️
That is a good video. I ate some of those ...about 40 years ago when my wife and I dressed in 18th century clothing, camped primitive, and we competed in black powder shooting. They did take some getting used to lol! Will you make a video baking Italian bread? I make a couple of versions, but I'm always looking for more for my collection.
Don't know how I got here, but so glad I did. Subbed. I'm fascinated with food History, have got a batch doing their hour in the oven right now. If they work I'll do a sweetened version too. Sailors used to eat these, back in the day, they probably dipped them in their daily Pussers Rum ration here in UK, instead of Whiskey, but any booze probably would knock out the little black dots, (Weavels,) but hey it's all protein right. Lol. Thank you muchly for sharing this recipe. Take care, stay safe and healthy everybody. 🎅❤🙂🐶
Looks useful for long term storage. We're doing well. Daniel was distracted during his last session until I mentioned that he likes rhymes. Trying out a new game on my cell phone. Hopefully can get my Nintendo 2DS repaired or replaced soon since I really miss playing Trio of Towns.
You could store up some hard tack, and some bullion cubes, and have some good eats provided you had access to boiling water! Just boil water, add bullion cube, crush up hard tack, and there ya go!
Love it, Mary! Is this similar to Swedish hard tack? I remember that was a staple for my Swedish grandma, and it’s quite tasty (in a not sweet way!). I would love to make some.
Hi Sue!! So sweet to see you here!! Yes, I gather this is very similar to Swedish hardtack. Hope you and the family are doing well!! Miss you SO much!! Love, Mary
I just made this using Cup4Cup gluten free flour. It worked except that I had to use 11/4 cup water for 3 cups flour and 2 teaspoons of salt was too much for my taste so next time I will cut the salt to 1 teaspoon.
Hello Mary! You probably don't remember me because I haven't been very active in your channel. We are both Sean Cannel's students. I just want to tell you your channel is amazing! And you are doing such an awesome job. I started following before before you had your first 100 subs. I promise I will be more active on your channel. I love it! I have never had these crackers before. They sound very good. Thank you for sharing it with us. Lots of hugs, Mara!
Thank you for this recipe. I can't wait to try it. 2 questions: have you ever done this in a dehydrator and can we add any spices to add flavor or will that reduce the shelf life?
Just found this video, i freeze dry aloy of vegetables and then powder them. I found out i can use zucchini powder as a flour. If you use 3 cups of flour you use 2 cups of flour and 1 cup of zucchini flour. I was wondering if you could do this in making hard tack. I have powdered alot of different vegetables for to make cream soups. This could make a more flavorable hardtack.
Mary, I am gluten free and have finally come up with a perfect combination of flours that has been working well in all my recipes. 24oz of fine white rice flour, 7.5 oz of fine brown rice flour, 7 oz of potato starch or arrowroot starch, 3 oz of tapioca starch and 3/4 oz of dry nonfat milk powder. My question is with the brown rice flour since this is a whole grain would this also reduce the shelf life of my hardtack?
Wow… That’s fantastic you come up with such a great mix. But yes, the brown rice flour would reduce the shelflife. Maybe you could just substitute one of the longer shelf life options such as the white rice flour. ❤️🤗❤️
@@MarysNest My family is GF as well, and I also have come up with a blend I'm happy with. As well as the brown rice flour to reduce the shelf life my blend contains oat bran. Please remember that any mixture containing dry milk is only going to last as long as the milk would. Nonfat milk has a pretty indefinite shelf life, but whole milk powder can go rancid within a few years. Which brings me to a question for Mary- if you know, Mary, does combining two or more "forever foods" lessen the shelf life? I may try to make these using only white rice flour only, but if I could blend it with one or more of the starches it would certainly improve the texture.
Hi Maggie, these are great questions but I have never tried either and I’m not sure what the shelflife would be. But it’s certainly worth experimenting and having some fun with. Love, Mary❤️🤗❤️
Hi Kay, Great question. What our ancestors did in that exact situation was to do 4 "bakes". First a 30 minute bake, and let them cool, then a 1 hour bake and let them cool, then a second 1 hour bake and let them cool, and the a third 1 hour bake and let them cool. They'll be fully baked, completely dried out and quite hard ready to store. Love, Mary
Mary, you are so kind. Please consider...every morning...taking a walk...increasing distance when you feel ready. New habit. You will feel so good, help digestion, lose a few pounds...I know...did it. At first was an effort, later...couldn’t stand if the weather changed and had a day or two where I couldn’t walk. In my 50’s...weighed 103 pounds, wore size zero to two for slacks, stood upright, lots of energy. At 60, an injury...gained some weight, but was so in shape...body could handle it. For your health...fifty pounds need to come off. Helps to drink water, green juices.
Hi Chris, Thanks so much for your helpful tips. Yes, my husband and I do an exercise walk 6 days a week and then another walk in the evening with our dog. I lost about 30 pounds two years ago and have kept it off! YAY!! It’s not easy in your 60s but I continue to forge ahead. Love, Mary
You have so many great recipes. A fantastic presentaion. A wonderful personality! I have been binge watching many of your videos and learning a lot. Thank you! Just a question: Is there a Gluten Free option for this recipe? Thanks :)
