Civil War Hardtack - cooking recipe

Ingredients

Mix well with a fork
4 cups flour, see note
2 tablespoons fat, see note
2 tablespoons cream of tartar, see note
1 cup water
1 teaspoon baking soda, see note
1 1/2 teaspoons salt

Preparation

Flour: preferably not white.
Fat: Lard, Crisco will do but be FARB.
Cream of Tartar: a powder which, mixed with baking soda, makes baking powder. Should be in the baking section or spices.
Saleratus is baking soda. This was the term used for 1 tsp baking soda. It read 1 tsp saleratus -- sort of. Measurements were different. Everyone knew what size an eggs sized lump of butter was or a handful of flour.
Mix well with a fork the flour, fat and cream of tartar. Set aside. Dissolve the saleratus and salt in the water.
Combine liquid and dry ingredients; mix well. Roll out dough 3/8\" thick (up to a half-inch is okay too) with a rolling pin. Cut into 3\" x 3\" squares. Use a 1/8\" dowel to put 16 holes in each cracker in a 4 x 4 pattern.
Bake 20-25 minutes at 450\u00b0F When done, let air-dry for minimum of 24 hours (preferably more) before you put in a bag or sealed container.
I knew it was a mistake --.
Farb: not authentic. \"as in those who, no matter how often they are told, seem oblivious to major errors in their dress and equipment. For example: percussion cap weapons on an 1812 field; \"furtrade\" types with a mixture of clothing dating from mid-18th Century to ACW\" OR \"would you take those Hushpuppies off before muster please.\".
That and more definitions found here:
http://www.historicgames.com/glossary.html.