“The entire food-supply for my men was now reduced to four pounds of flour, two pounds of rice, and two pounds of _satoo_. This we gave to the four men who were to attempt to enter Taklakot. Their journey would be long and fatiguing. For us there were plenty of nettles to fall back upon. For myself I had a small quantity of tinned provisions, but I intended to keep these for worse days which, I feared, were in store for me.”
A cook of roughly the same moment, setting down the same dish.
Take half a pound of rice, dust and pick it clean, then wash it, dry it, lay it abroad in a dish as thin as you can or dry it in a temperate oven, being well dried, rub it, and beat it in a mortar till it be as fine as flour; then take a pint of good thick cream, the whites of three new laid eggs, well beaten together, and a little rose-water, set it on a soft fire, and boil it till it be very thick, then put it in a platter and let it stand till it be cold, then slice it out like leach, cast some bisket upon it, and so serve it.
Sources: The passage is from Arnold Henry Savage Landor, An Explorer's Adventures in Tibet, free to read in full at Project Gutenberg. The recipe is from May, The accomplisht cook of 1660, also free in full. Both are in the public domain in the United States. The binding above is ours — moss cloth, sheaf stamp.