Hardtack was a biscuit made of
flour with other simple ingredients,
and issued to Union soldiers
throughout the war. Hardtack
crackers made up a large portion of
a soldier's daily ration. It was
square or sometimes rectangular
in shape with small holes baked
into it, (similar to a large soda
cracker). Large factories in the
north baked hundreds of hardtack
crackers every day, packed them in
wooden crates and shipped them
out by wagon or rail. If the hardtack
was received soon after leaving the
factory, they were quite tasty and
satisfying. Usually, it did not get to
the soldiers until months after it
had been made. By that time, they
were very hard,
so hard that
soldiers called
them "tooth
dullers" and "sheet iron crackers"
flour with other simple ingredients,
and issued to Union soldiers
throughout the war. Hardtack
crackers made up a large portion of
a soldier's daily ration. It was
square or sometimes rectangular
in shape with small holes baked
into it, (similar to a large soda
cracker). Large factories in the
north baked hundreds of hardtack
crackers every day, packed them in
wooden crates and shipped them
out by wagon or rail. If the hardtack
was received soon after leaving the
factory, they were quite tasty and
satisfying. Usually, it did not get to
the soldiers until months after it
had been made. By that time, they
were very hard,
so hard that
soldiers called
them "tooth
dullers" and "sheet iron crackers"
These items were recovered near a
redoubt (outer earthworks surrounding a
fort) In Virginia they are: a fork, spoon and
copper creamer possibly owned by an
officer as they were allowed more
personal items
redoubt (outer earthworks surrounding a
fort) In Virginia they are: a fork, spoon and
copper creamer possibly owned by an
officer as they were allowed more
personal items
Possible peach can used by the north or
captured and knifed open
captured and knifed open
| Civil War food |
Some of the other items that soldiers received were salt pork, fresh or salted beef, coffee, sugar,
salt, vinegar, dried fruit and dried vegetables. If the meat was poorly preserved, the soldiers would
refer to it as "salt horse". Sometimes they would receive fresh vegetables such as carrots, onions,
turnips and potatoes. Confederate soldiers did not have as much variety in their rations as
Union soldiers did. They usually received bacon and corn meal, tea, sugar or
molasses, and fresh vegetables when they were available. Their version of a quick
dish on the march was Bacon cooked in a frying pan with water and corn
meal added to make a thick, brown gravy similar in consistency to oatmeal. The
soldiers called it "coosh".
Feeding the troops was the responsibility of the Commissary Department, both the Union and Confederacy had one. Its
job was to purchase food for the armies, store it and then supply the soldiers. It was difficult to supply so many men in
different places and the North had a greater advantage as their commissary system was already established at the
outbreak. While the Confederacy struggled for many years to obtain food and then get it to their armies. Choices of what
to give the troops was limited in both sides as they did not have the conveniences to preserve food like we have today.
Meats were salted or smoked while other items such as fruits and vegetables were dried or canned. They did not
understand proper nutrition so often there was a lack of certain foods necessary for good health. Each side did what
they could to provide the basics for the soldiers to survive. Because it was so difficult to store for any length of time, the
food soldiers received during the Civil War was not very fancy and they did not get a great variety of items. Sutlers, later
on did supply the men in the North with many canned items like fruit , pork or beef, sardines and vegetables.
salt, vinegar, dried fruit and dried vegetables. If the meat was poorly preserved, the soldiers would
refer to it as "salt horse". Sometimes they would receive fresh vegetables such as carrots, onions,
turnips and potatoes. Confederate soldiers did not have as much variety in their rations as
Union soldiers did. They usually received bacon and corn meal, tea, sugar or
molasses, and fresh vegetables when they were available. Their version of a quick
dish on the march was Bacon cooked in a frying pan with water and corn
meal added to make a thick, brown gravy similar in consistency to oatmeal. The
soldiers called it "coosh".
Feeding the troops was the responsibility of the Commissary Department, both the Union and Confederacy had one. Its
job was to purchase food for the armies, store it and then supply the soldiers. It was difficult to supply so many men in
different places and the North had a greater advantage as their commissary system was already established at the
outbreak. While the Confederacy struggled for many years to obtain food and then get it to their armies. Choices of what
to give the troops was limited in both sides as they did not have the conveniences to preserve food like we have today.
Meats were salted or smoked while other items such as fruits and vegetables were dried or canned. They did not
understand proper nutrition so often there was a lack of certain foods necessary for good health. Each side did what
they could to provide the basics for the soldiers to survive. Because it was so difficult to store for any length of time, the
food soldiers received during the Civil War was not very fancy and they did not get a great variety of items. Sutlers, later
on did supply the men in the North with many canned items like fruit , pork or beef, sardines and vegetables.
