…was all that was necessary, and all that was likely
used, by Revolutionary War soldiers to create a simple
bread, particularly on those days when they received
a pound of flour as part of their individual rations. This
basic dough would’ve then been cooked by spreading
it on the flat side of a piece of firewood, on a rock or
a plank, or even just setting it amongst a fire’s ashes.
Whatever was available, whatever worked. No matter
how it was baked, it would’ve constituted a day’s
serving of bread.
Of course, in true soldier’s fashion, flour and water
were also all I needed, and used, this past summer
for my “Cook Like a Soldier” programs. And the same
combination was also employed earlier this month
when I participated in the first-ever Military Timeline
Event at Long Island’s Old Bethpage Village (OBV),
along with fellow members of the Huntington Militia.
Again, using a soldier’s potential flour ration, mixed
with a little water, I worked up dough for another
round of what I’ve fondly dubbed “soldier’s bread.”
I also cooked a pot of rations at OBV, which consisted
of beef, peas, and rice, with a few pieces of hard biscuit
thrown in for good measure. They make for some fairly
Of course, hard biscuits could also be distributed as part
of a Rev War soldier’s daily ration. I’ve baked quite a few
batches in recent months. More on that is up next.
NEXT: Those delightful ‘n delectable hard biscuits!