#hardtack

The ration biscuit takes various forms, some of which are small and palatable, but the type most frequently met with in Gallipoli was large and square, possessing the appearance of a dog biscuit and the consistency of a rock. It was no doubt of excellent nutritive quality, but, unfortunately, no ordinary pair of teeth was able to cope with it. Some spread jam upon it, and then licked the surface, thereby absorbing a few crumbs; others soaked it in tea (when there was any); while a few pounded it between two stones, and found that the result did not make bad porridge. - Major Bryan Cooper

The universally loathed hardtack. The Australian War Memorial actually has a lovely little collection of hardtack dating back to the Boer War. There's also some excellent hardtack art.

Hardtack picture frame

Hardtack Victoria Cross

Well, for a start I recommend sending a similar Ask to @ltwilliammowett (Beat To Quarters) who knows far more about The Age of Sail / Wooden Ships & Iron Men subject than I do.

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In the meanwhile here are a couple of books, both of which you may well be able to get through your library, or buy pretty cheaply for your research library. They're also an entertaining read.

The first was recommended to me by Terry Pratchett - "'If you haven't read it, you should!" - when we were at a con together and he was researching "Nation".

It's "Feeding Nelson's Navy" by Janet MacDonald, available here as an ebook and from Amazon as a Kindle Unlimited free read.

The second is "Lobscouse & Spotted Dog" by Anne Chotzinoff Grossman & Lisa Grossman Thomas.

Funny how both books use the same period image - "Shipmates Carousing Below Decks" by William Pyne - as cover art.

"Lobscouse" deals with the same period as "Navy", while also being the author-approved official cookbook of Patrick O'Brian's "Aubrey / Maturin" novels.

Here's a Reddit about making dishes from it, and here's a blog page about making Spotted Dog and why Suet Makes a Difference.

I've already posted about the role correct cooking fats play in making traditional dishes "taste right", and since Atora brand makes both carnivore and vegetarian suets, it's worth tracking down.

Here's a blog page which summarises the Age of Sail diet - think of it as an exam crib to tide you over until you get the books and learn more.

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Here's Max Miller of "Tasting History" making lobscouse:

And here are Dylan Hollis and Max making that ubiquitous on-board delicacy and culinary ingredient, ship's biscuit (hardtack / hard-tack / hard tack).

Something very similar was still issued as a ration item at the beginning of the 20th century and into World War One. J.R.R. Tolkien would certainly have encountered Biscuits, Ration, H&P, Army No.4...

...and may well have used them as a basis for the waybread "cram" as mentioned in "The Hobbit" and "The Lord of the Rings". This description has the ring (hah!) of familiarity about it.

"If you want to know what cram is, I can only say that I don’t know the recipe; but it is biscuitish, keeps good indefinitely, is supposed to be sustaining, and is certainly not entertaining, being in fact very uninteresting except as a chewing exercise." "The Hobbit" ch.13, "Not at Home"

No.4 biscuits were so hard that soldiers could use them as substitutes for wood...

...and Nelson's sailors probably did the same with theirs.

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Terry Pratchett took this wooden quality and - with the dial turned up to eleven - transformed it into the rocky quality of Dwarf bread.

Here's a health nut's real-life version of a healthy nut loaf...

...while this is an example of sedimentary conglomerate rock.

With a bit of judicious cropping, the captions could be swapped and a casual glance would never notice.

Of course this post wouldn't be complete without a certain GIF.

So...

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To finish, a few links to more video.

One (12 years ago).

Two - 1 year, including some of the ship's biscuit made in that first one (!)

Three - also 1 year, featuring other dishes - pease pudding ("dog's body"), lobscouse and plum duff. Oh, and ship's biscuit ...

Those are from Townsends, another great source for 18th century food and cooking.

This last example is by Dan Snow, in an extract from a longer History Hits documentary, and is a short general overview of period Navy rations - and of course, ship's biscuit... :->