“And now the little peasant and his wife had the cow for which they had so long wished, and they were heartily glad, but they had no food for it, and could give it nothing to eat, so it soon had to be killed. They salted the flesh, and the peasant went into the town and wanted to sell the skin there, so that he might buy a new calf with the proceeds. On the way he passed by a mill, and there sat a raven with broken wings, and out of pity he took him and wrapped him in the skin. But as the weather grew so bad and there was a storm of rain and wind, he could go no farther, and turned back to the mill and begged for shelter. The miller’s wife was alone in the house, and said to the peasant: ‘Lay yourself on the straw there,’ and gave him a slice of bread and cheese. The peasant ate it, and lay down with his skin beside him, and the woman thought: ‘He is tired and has gone to sleep.’ In the meantime came the parson; the miller’s wife received him well, and said: ‘My husband is out, so we will have a feast.’ The peasant listened, and when he heard them talk about feasting he was vexed that he had been forced to make shift with a slice of bread and cheese. Then the woman served up four different things, roast meat, salad, cakes, and wine.”
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 Jacob Grimm, Grimms' Fairy Tales, 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 — plum cloth, sheaf stamp.