An army marches on its stomach

The casemate of Bastion I housed a bakery in the 1820s since bread was becoming the basic if a little extravagant food of a 19th century soldier. Contrary to appearances, bread is an expensive product, difficult to make. A lot of fuel is needed for baking it and it goes stale or mouldy quickly. Soldiers’ usually ate dark, wholemeal bread, called “Kommissbrot” and “Kommis” from a Latin word “commissal” meaning “entrusted good” from the 19th century. In colloquial speech it meant military reserves. Almonds and other seasonings were sometimes added to bread to improve its flavour; this type of bread, however, was mostly officers’ food. Hardtacks, simple types of crackers or biscuits made from flour, water, salt and some seasonings were indispensable for soldiers from the 18th century. Thanks to their composition, they were cheap to make and could be stored for a long time. They were part of the so-called “soldier’s emergency supply” from the 18th century. The oldest hardtack, dating back to 1852, is displayed at the maritime museum in Kronborg, Denmark. Hardtacks were sometimes so hard that they needed to be soaked in liquid because it was impossible to take a bite. Before eating them, a soldier would often hit them against the heel of his shoe several times to get rid of vermin, in particular of small black grain weevils.

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