Looking for Hardtack recipe(s)

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I was starting to think I was the only person left alive who knew what hardtack is! Haven't seen it in any stores outside of NYC in years.

Could someone provide a recipe or point me in the right direction? Especially if the recipe has actually been used?


-- Arewyn (isitthatlate@lready.com), August 19, 1999


I too would be interested in hardtack. But I would also like to know if anyone has ever made Rye Crisp??


-- Taz (Tassie@aol.com), August 19, 1999.

How about some tips from the 1944 Woman's Home Companion Cook Book by mother pasted down to me? Typing quickly, sorry about errors.

Hard Candies

Crystal-clear candies which will stay hard and do not crystallize are the aim in making hard candies. Here are some suggestions which will help you to success in this branch of candy-making:

Do not attempt to make hard candies on a hot humid day or on a rainy day.

Do not stir the sirup after the sugar is dissolved.

Keep the cystals wiped down from the sides of the pan.

When coloring and flavoring are added, stir only enough to mix thoroughly. Dissolve paste coloring (?) in a little water as possible before adding it to sirup.

After 280 degrees F., reduce heat and cook slowly to avoid darkening the syrup.

Casting: Candies like butterscoth and lollypops are shaped by casting on very lightly oiled metal tray or marble slab. Form the candy into disks with a spoon, as follows: Dip up a spoonful of sirup; revolve it quickly to clear the bottom of the spoon. Hold the spoon one inch above the casting surface; quickly slant it to allow the sirup to flow rapidly from the side, with the flow all at one point. When enough sirup has been deposited to form a piece of candy of the desired size, give the spoon a quick quarter-turn to stop the flow of sirup immediately.

Creasing and Marking: Hard candies may be poured into candy irons on an oiled surface or into shallow pan and creased and marked while still hot so that they maybe broken along the creases or marks when they are cold. This must be done just as soon as the surface of the piece has cooled enough to hold and impression. The knife with which the creasing is done should not cut down through the surface.

Storing: Hard candies tend to absorb moisture and will eventually grow sticky. They should be wrapped in waxed paper or cellophane and kept in tightly covered tin or glass containers.

-- Lilly (homesteader145@yahoo.com), August 19, 1999.

This is great, If I am real ambitions I make this or popcorn balls, mints, fudge and peanut brittle at Christmas:


Sugar, 1 and 1/2 cups Corn sirup, light, 1/2 cup Water, 1/2 cup Salt, 1/8 teaspoon Molasses, 1 to 2 teaspoons Butter, 6 tablespoons

Combine sugar, sirup, water and slat in a heavy saucepan. Place over low heat and stir until the mixture begins to boil.

boil moderately without stirring to 275-280 degrees F.(brittle). Add molasses and butter and boil slowly to 295 degrees F., stirring occasionally to prevent scorching.

Cast from a spoon or drop from a dropping funnel onto a lightly oiled slab; or pour into irons ( or shallow metal pan) to 1/4 inch thickness . As soon as the surface has cooled enough to hold a knife crease, mark into 1/2 inch squares. Makes about 3/4 pound.

-- Lilly (homesteader145@yahoo.com), August 19, 1999.

Checkout SOAR - Searchable Online Archive of Recipes. They list over 61,000 recipes, including a few for hardtack. If you cannot pull it up, email me with a real address and I will forward it.

-- A. Hambley (a.hambley@usa.net), August 19, 1999.


5 Cups Flour (unbleached) 1 Tablespoon Baking Powder 1 Tablespoon Salt 1-1 1/4 cups Water Preheated Oven to 450

In a bowl, combine the ingredients to form a stiff, but not dry dough. The dough should be pliable, but not stick to your hands alot.

Flatten the dough onto a greased jelly roll pan (11x15-- make sure it has sides), and roll the dough into a flat sheet about 1/2 inch thick. If you have a short enough rolling pin, use it right inside the pan.

Using a breadknife, divide the dough into 15 (3x3) squares. Take a 10- penny nail and punch a 3x3 matrix of holes into into each cracker, all the way through, at even intervals.

Bake approximately 20 minutes, till lightly browned. Remove from oven and let cool in pan.

Prepare this a day in advance. It will be somewhat soft on the first morning, but by the second, you should have to soak it in your coffee to eat it.

-- yerfdog (yerfdog@qwestinternet.net), August 19, 1999.

Hardtack Biscuits:

3 cup flour 1 stick margerine/butter enough water to make good dough 1/2 sugar (optional) (I omit salt other than what is in the butter)

Mix dough. Form into golf ball sized balls and squish to 1/3 inch thick. Bake at 375 for 25 minutes, then turn over and back approximately another 20 minutes. Cooking time will vary with the color and type of the pan.

-- Mad Monk (madmonk@hawaiian.net), August 20, 1999.

link for SOAR


-- Mumsie (Shezdremn@aol.com), August 22, 1999.

What's the sales pitch?

Is hardtack an item that doesn't go stale (maybe because it already is)?

-- GA Russell (ga.russell@usa.net), August 24, 1999.

GA Russell:

That pretty much sums it up, IMHO.



-- Z1X4Y7 (Z1X4Y7@aol.com), August 27, 1999.

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