“To speak about breakfast may be trespassing upon hospitality, but the Japanese New Year breakfast is something unique. The mochi makes up the main part. The unstuffed rice-cakes are cooked with various articles; potatoes, fish, turnips and everything palatable from land and sea is found with them. A person of ordinary capacity can scarcely take more than a few bowlfuls of the dish, but there are people brave enough to dispatch twenty or thirty at a time! For weeks after whenever idlers of the town come together there is always a warm discussion concerning their comparative merits in this respect. I have noticed that the good people of this republic also look upon Thanksgiving and Christmas as the days on which to indulge their best appetite; and I have heard persons telling the wonders of their stomachs and seeking opinions of the wise men around them, who are likewise dreaming over their pipes again of the turkeys, chicken-pies and plum-puddings that are gone by.”
A cook of roughly the same moment, setting down the same dish.
499. INGREDIENTS.--1 wineglassful of brandy, 2 oz. of very fresh butter, 1 glass of Madeira, pounded sugar to taste. _Mode_.--Put the pounded sugar in a basin, with part of the brandy and the butter; let it stand by the side of the fire until it is warm and the sugar and butter are dissolved; then add the rest of the brandy, with the Madeira. Either pour it over the pudding, or serve in a tureen. This is a very rich and excellent sauce. _Average cost_, 1s. 3d. for this quantity. _Sufficient_ for a pudding made for 6 persons.
Sources: The passage is from Shigemi Shiukichi, A Japanese Boy, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — navy cloth, pudding stamp.