FOOD

The basic ssurvival food has traditionally been BREADS

GAULLETTE

every morning of my life, until grown, and every morning of my
fathers life we had the same thing for breakfast. GAULETTE and bacon
strips. as did everyone in the family before now.
no one in the family knew where the tradition came from... until i
got online. it turns out GAULETTE was the basic staple of the
FRENCH NAVY. since i am a direct descendant of the founder of canada
who in turn was a canadian voyageur ( thats the guys who paddled the
giant canoes across canada in the heyday of the fur trade) that was,
as most were, french naval veterans it became obvious where the
tradition came from. the voyageurs only traveled with the basics.
they lived from GAULETTE and foraged game, berries, honey etc.
GAULETTE ( pronounced gaw-let ) is a flatbread that is cooked in a
fry pan. it was easy to make on a flat rock over the fire. we still
eat it ocassionally for nostalgia. here is how to make/eat it.

GAULETTE
in a mixing bowl dry mix
1/2 cup whole wheat
1/2 cup white flour
1/2 tsp salt
1 1/2 tsp baking powder
when mixed
add 1/2 cup milk ( or water but milk is better)
stirring as added until dough consistancy. stir until dough BREAKS
AWAY from the bowl.
remove dough glob and powder it with flour to non-stick.

pre-heat cast iron skillet.
lubricate with 1 tbsp butter
place dough ball in skillet and FLATTEN it to less than an inch
thick.
brown BOTH SIDES well mashing it down as it browns till done.

while the original GAULETTE was made with water and bacon fat for
the skillet using milk and butter makes for a much tastier result.

it is served by placing the big round bread in the center of the
table. diners break off pieces and DIP in the syrup of choice.
honey, maple syrup, black strap molasses etc.

GAULETTE the old time french navy survival bread.

HARDTACK

 The traditional survival biscuit was HARDTACK.

Make Your Own union hardtack

Here are recipes that will help you eat like a Union or Confederate soldier.

what to do

1. Mix all ingredients together. Make sure

you add enough flour so that the dough

is no longer sticky, but be careful not to make

it too dry. Knead the dough a few times.

During the war, hardtack was about half

an inch thick, so when you’re rolling the

dough, aim for this thickness. It is easiest to

roll the dough directly on an ungreased cookie sheet. Bake at 350 degrees

for about 30 minutes.

2. Remove the dough from the oven, cut the large square into

smaller three-by-three-inch squares. Poke 16 evenly spaced

holes in each square. Flip, return to the oven, and bake for

another 30 minutes. Turn the oven off, and allow the hardtack to cool in the

oven with the door closed. Allow to completely cool, and then enjoy!

Variation: Soldiers often soaked their hardtack in leftover water

from boiling their meat. This softened the hardtack, and

also gave it some flavor. They would then fry the softened

hardtack in pork grease. The end result tasted something

like a crouton and was called “skillygallee.”

Let’s Get Started

what you’ll need

H 2 cups of flour

H Z\x to C\v cup water

H salt (5–6 pinches)

H bowl

H rolling pin

H cookie sheet