I’m posting this for the benefit of poor, working class, and formerly middle class cooks in case GOP economic and social service proposals reach their logical conclusion:

How to Make Hardtack

Commercially baked hardtack is popular in Alaska and Hawaii, and available most other places.

How long will this stuff last? The Wentworth Museum in Pensacola has this edible looking (though hardly appetizing) example from 1862 Atlanta on display.

I haven’t found any good gruel recipes yet.