As anyone who served in the 50's & (early) 60's will surely concur, C rations contained very little that was edible. Pork & Beans being my favorite (how can you foul up pork & beans?).

Having said that, I did develop a taste for the crackers. While some are close, I have never found a commercial cracker that I like as well.

Anyone happen to have a comparable recipe (or for that matter a commercial equivalent)?

Google search has turned up nothing.

Thanks,
hm

In the Civil War the soldiers ate 'hard tack' which was a very simple cracker ,not much more than .flour and a bit of salt. This can be found as a recipe and at last search there is a company making the exact cracker ! This cracker would last forever if kept dry .Is this what the the C-rations had ??

Thanks mete, I found the hardtack recipe yesterday and tried it. Taste was close, but when they say "consistency of a brick" they knew what they were talking about! Afraid my old teeth won't stand knawing on them. Would probably be good soaked in white gravy, though.

The C ration crackers were crisp, but not hard.

I'm wondering if a bit of baking soda were added if that would tend to make it more the consistency of a cracker. Plan to give that a try if I can't locate the actual cracker recipe.

Army hard-tack

4-5 cups of flour
2 cups of water
3 tsp. of salt
Mix the flour, water and salt together, and make sure the mixture is fairly dry. Then roll it out to about 1/2 inch thickness, and shape it into a rectangle. Cut it into 3×3 inch squares, and poke holes in both sides. Place on an un-greased cookie or baking sheet, and cook for 30 minutes per side at 375˚ (or 350˚ if you have a convection oven).

When it’s done, you’ll want to let it dry and harden for a few days, just out in the open. When it has the consistency of a brick, it’s fully cured. Then simply store it in an airtight container or bucket. To prepare for eating, soak it in water or milk for about 15 minutes, and then fry in a buttered skillet. You can eat it with cheese, soup or just plain with a little salt added. Any way you do it, it’s delicious!

Regards,
hm