“In the former were found a few matches, about a half pound of coffee, perhaps a pound of sugar, a box and a half of sardines, and two or three dozen ship's hard-bread. In the basket were left several slices of bread, a junk of corned beef weighing about two pounds, and some apples and doughnuts.”
A cook of roughly the same moment, setting down the same dish.
1 cup scalded milk ⅓ cup butter, or butter and lard ¼ cup sugar ½ teaspoon salt 1 egg ⅓ yeast cake dissolved in ¼ cup lukewarm milk ½ cup raisins stoned and cut in pieces Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, egg well beaten, flour to make stiff batter, and raisins; cover, and let rise over night; in morning spread in buttered dripping-pan one-half inch thick. Cover and let rise again. Before baking, brush over with beaten egg, and cover with following mixture: Melt three tablespoons butter, add one-third cup sugar and one teaspoon cinnamon. When sugar is partially melted, add three tablespoons flour.
Sources: The passage is from Charles Winslow Hall, Adrift in the Ice-Fields, free to read in full at Project Gutenberg. The recipe is from Farmer, The Boston cooking-school cook book of 1896, also free in full. Both are in the public domain in the United States. The binding above is ours — moss cloth, pear stamp.