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Buccellatum (Roman Hardtack)

Buccellatum (Roman Hardtack) is a reconstructed traditional Ancient Roman recipe for a reconstruction of the hardtack biscuit that was a standard component of a Roman legionary's provisions. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Roman Hardtack (Buccellatum).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

2

Rating:

Tags : Vegetarian RecipesBaking RecipesAncient Roman Recipes

Original Recipe

Bucellatum was part of the Roman soldier's provisions, a simple biscuit or hardtack baked so that no moisture would remain and a foodstuff that would last for months. We know of bucellatum in that they are mentioned is several Roman writings; though I have not been able to find a period recipe it's still possible to just about work out what buccellatum was likely to have been.

The late Codex Theodosianus, a book of laws compiled under the emperor Theodosius II in the early fifth century, takes some time to describe the itineraries of earlier rulers and their troops. A section of the text lists what a traveling army ought to carry for its soldiers: 'buccellatum ac panem, vinum quoque atque acetum, sed et laridum, carnem verbecinam.' (Buccellatum and bread, wine and also vinegar, but also lard and mutton.).

The Historia Augusta (Augustan History), by an unknown author, informs us that Avidius Cassius, a powerful general who usurped the throne of Marcus Aurelius. The Historia Augusta notes that Cassius ordered his troops to carry 'laridum ac buccellatum atque acetum' (lard, buccellatum, and vinegar).

The name of this food, buccellatum, comes from the Latin buccella, meaning 'mouthful' or 'morsel', ultimately coming from bucca, or 'cheek'. It seems the original etymology remained true: these biscuits were likely small enough to be eaten in a bite or two.

Modern Redaction

In essence, it would seem that buccellatum was the Roman army's version of hardtack, one of the basic rations of British sailors. I have a recipe for Ship's Biscuit (Hardtack) which is prepared very simply from flour, salt and water.

The basis for buccellatum was probably the same, spelt flour probably the main ingredient as it was considered one of the heaviest and, as a result, most nutritious flours by the Romans. Salt added both flavour and acted as a preservative and as lard was amongst the basic provisions for soldiers a little would probably have been added. So we have a biscuit made with flour, salt, lard and water that was baked until dry and very hard.

So here is my re-creation:

Ingredients:

350g spelt flour
75ml water
1 tsp salt
10g lard

Method:

Sift together the flour and salt into a bowl. Finely dice the lard then rub into the flour until completely incorporated.

Now start adding the water until the mixture comes together as a stiff (dry) dough. You want it so you can only just roll it out (the less water you add, the better).

Turn out onto a floured work surface and roll out until about 8mm (1/3 in) thick. Using a knife or the mouth of a glass, cut or punch out circles about 5cm (2 in) in diameter. Flour both sides of all biscuits so they don’t stick during baking, then arrange on a lined baking tray. Poke holes in each biscuit to keep them from rising in the oven and to help them dry out (I used a Japanese-style chopstick but a toothpick or skewer works just as well).

Transfer to an oven pre-heated to 180°C and bake for about 20 minutes, until cooked. At this point reduce the oven temperature to 120°C and continue cooking for 150-180 minutes until completely dry. Turn the oven off and allow the biscuits to cool naturally over night.

The bucellatum ages well and actually becomes harder as they age. Now, they are very hard and a little bland (something that is only rescued by the salt). If you don't want to break your teeth then soak in posca, broth or water before eating. Of you could use then as Roman soldiers probably did, crumbled into stews as a thickener.