/ck/ - Food & Cooking

>>7522656
>>7528492
In the past I've made some hard tack following a historically accurate recipe.

Fresh out of the oven and let cool for a few minutes, it's really quite nice. Very dense bread with a hint of salt to it.

Let it cool for an hour or so and you have to fight it to be able to ingest it.

Kept it in a tin for 2-4 weeks (can't recall was at least a decade ago), and it's harder than diamond. Straight up, my brother threw one at our brick fire place and chipped a piece of the mantle. I know it sounds like bullshit, but it's one of the most vivid memories I have about that old house apart from Hurricane Rita.