Original Item: Only One Available. Hardtack is a simple type of dense biscuit or cracker made from flour, water, and sometimes salt. 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. Along with salt pork, hardtack was a standard ration for many militaries and navies from the 17th through the early 20th centuries.

This piece of hardtack is in surprisingly good condition for its age. It measures 2⅜ x 2” and has some cracks as shown, but it is still structurally sound. Even though well preserved hardtack has a shelf life of 100 plus years, it is recommended that you DO NOT eat this. It may look appetizing, but it is dirty, stale and was not preserved to ensure shelf life. This is just a display piece to go with your collections.

Comes more than ready for display.

The introduction of the baking of processed cereals, including the creation of flour, provided a more reliable source of food. Egyptian sailors carried a flat brittle loaf of millet bread called dhourra cake, while the Romans had a biscuit called bucellatum. King Richard I of England left for the Third Crusade (1189–1192) with "biskit of muslin", which was a mixed grain compound of barley, bean flour, and rye.[6] The more refined captain's biscuit was made with finer flour. Some early physicians associated most medical problems with digestion. For sustenance and health, eating a biscuit daily was considered good for one's constitution.

As the biscuits would soften and become more palatable with time due to exposure to humidity and other weather elements, the bakers of the time made biscuits as hard as possible. Because it was baked 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. Because it is dry and hard, hardtack (when properly stored and transported) will survive rough handling and temperature extremes.

Un-moistened hardtack was inedible and, according to MilitaryHistoryNow.com, "nearly dense enough to stop a musket ball". To soften, hardtack was often dunked in brine, coffee, or some other liquid, or cooked into a skillet meal. In 1588, the daily allowance on board a Royal Navy ship was one pound of hardtack, plus one gallon of small beer. In 1667, Samuel Pepys first regularized naval victualling with varied and nutritious rations.

Hardtack, crumbled or pounded fine and used as a thickener, was a key ingredient in New England seafood chowders from the late 1700s.

In 1801, Josiah Bent began a baking operation in Milton, Massachusetts, selling "water crackers", biscuits made of flour and water that would not deteriorate during long sea voyages from the port of Boston. These were also used extensively as a source of food by the gold prospectors who migrated to the gold mines of California in 1849. Since the journey took months, hardtack, which could be kept a long time, was stored in the wagon trains. Bent's company later sold the original hardtack crackers used by troops during the American Civil War. The G. H. Bent Company operated in Milton and sold these items to Civil War re-enactors and others, up until at least 2016.

During the American Civil War (1861–1865), three-inch by three-inch (7.5 cm by 7.5 cm) hardtack was shipped from Union and Confederate storehouses. Civil War soldiers generally found their rations to be unappealing, and joked about the poor quality of the hardtack in the satirical song "Hard Tack Come Again No More". The song was sung to the tune of the Stephen Foster song "Hard Times Come Again No More", and featured lyrics describing the hardtack rations as being 'old and very wormy' and causing many 'stomachs sore'. Some of this hardtack had been stored from the 1846–1848 Mexican–American War.

With insect infestation common in improperly stored provisions, soldiers would break up the hardtack and drop it into their morning coffee. This would not only soften the hardtack but the insects, mostly weevil larvae, would float to the top, and the soldiers could skim off the insects and resume consumption. Some men also turned hardtack into a mush by breaking it up with blows from their rifle butts, then adding water. If the men had a frying pan, they could cook the mush into a lumpy pancake; otherwise they dropped the mush directly on the coals of their campfire. They also mixed hardtack with brown sugar, hot water, and sometimes whiskey to create what they called a pudding, to serve as dessert.

Royal Navy hardtack during Queen Victoria's reign was made by machine at the Royal Clarence Victualing Yard at Gosport, Hampshire, stamped with the Queen's mark and the number of the oven in which it was baked. When machinery was introduced into the process, the dough was thoroughly mixed and rolled into sheets about two yards long and one yard wide, which were then stamped in one stroke into about sixty hexagonal shaped biscuits. The hexagonal shape meant a saving in material and time and made them easier to pack than the traditional circular shaped biscuit. Hardtack remained an important part of the Royal Navy sailor's diet until the introduction of canned foods; canned meat was first marketed in 1814, and preserved beef in tins was officially introduced to the Royal Navy rations in 1847.

During the Spanish–American War in 1898, some military hardtack was stamped with the phrase "Remember the Maine".