Horsebread!

Horsebread!

Looks a lot like the hardtack, doesn't it?  That's intentional.


I made up a batch of hardtack for my buddies, who were heading to a big LARP event. As I was cooking, I was reminded of something I read about in Terry Pratchett's Monstrous Regiment.  After doing some research, I found out that horsebread was, in fact, a thing.


Horsebread was made primarily from legumes instead of grains and was considered a lower-class food, typically eaten by (you guessed it) horses, although in times of famine, people would consume it as well.  I took this concept and applied it to the hardtack, making...  Horsetack, I guess?


This recipe used three quarters vegetables to provide fiber and nutrition, with a little flour for empty calories.  I also added some schmaltz because, well, why not?


Historical Accuracy:  This is somewhat fantasy and somewhat an interpretation of a historical thing.  Give it a 4/10 and you're probably generous.

How's it Taste?  Do you like peas?  Because the pea flavor is seriously pronounced here.  That isn't necessarily a bad thing, but it's very prominent.  Also, the flour was initially green when rolled, but turned brown in the oven.

Difficulty:  This one is more tough than its predecessor.  You need a food dehydrator and a blender or food processor.  Otherwise, it's exactly the same.  3/10.


Ingredients


3 cups vegetable meal (see recipe below)
1 cup unbleached whole-wheat flour
1 cup water
1 tbsp. salt
1 tbsp. schmaltz (or lard)


Mix all ingredients, knead, roll to 1/4" thick.  Cut into rectangles and pierce with skewers.  Bake at 400 degrees for 15-25 minutes a side, turning once.


Vegetable Flour
2 pounds dried split green peas
2 pounds carrot chips
1 large onion
1 bulb garlic
1 large beet
1 bunch kale


Dehydrate all ingredients and blend into a powder, mixing well.


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