“For days, sometimes, we could find nothing at a public table that we could eat. Then passing through a little settlement we could buy dried herring, crackers, gum arabic, and slippery elm; the latter, we were told, was very nutritious. We frequently sat down to a table with bacon floating in grease, coffee without milk, sweetened with sorghum, and bread or hot biscuit, green with soda, while vegetables and fruit were seldom seen. Our nights were miserable, owing to the general opinion among pioneers that a certain species of insect must necessarily perambulate the beds in a young civilization. One night, after traveling over prairies all day, eating nothing but what our larder provided, we saw a light in a cottage in the distance which seemed to beckon to us. Arriving, we asked the usual question,--if we could get a night's lodging,--to which the response was inevitably a hearty, hospitable "Yes." One survey of the premises showed me what to look for in the way of midnight companionship, so I said to the Governor, "I will resign in your favor the comforts provided for me to-night, and sleep in the carriage, as you do so often." I persisted against all the earnest persuasions of our host, and in due time I was ensconced for the night, and all about the house was silent.”
A cook of roughly the same moment, setting down the same dish.
BREAD AND BREAD-MAKING. 1668. AMONG the numerous vegetable products yielding articles of food for man, the Cereals hold the first place. By means of skilful cultivation, mankind have transformed the original forms of these growths, poor and ill-flavoured as they perhaps were, into various fruitful and agreeable species, which yield an abundant and pleasant supply. Classified according to their respective richness in alimentary elements, the Cereals stand thus:--Wheat, and its varieties, Rye, Barley, Oats, Rice, Indian Corn. Everybody knows it is wheat flour which yields the best bread. Rye-bread is viscous, hard, less easily soluble by the gastric juice, and not so rich in nutritive power. Flour produced from barley, Indian corn, or rice, is not so readily made into bread; and the article, when made, is heavy and indigestible. 1669.
Sources: The passage is from Elizabeth Cady Stanton, Eighty Years and More, 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, boar stamp.