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).
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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.