2 meals in this book
“At nine in the morning we say our prayers in a handsome chapel of which the pulpit, &c., is now hung in black. Then follows breakfast, consisting of chocolate, coffee, and tea, plum cake, pound cake, hot rolls, cold rolls, bread and butter, and dry toast for me. The house steward, a fine large respectable-looking man, orders all these matters. Mr. Leigh and Mr. Hill are busy a great part of the morning. _We_ walk a good deal, for the woods are impenetrable to the sun, even in the middle of an August day. I do not fail to spend some part of every day in the kitchen garden, where the quantity of small fruit exceeds anything you can form an idea of.”
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.
Recipe from The Book of Household Management of 1861.
“We arrived at a quarter-past four, and were kindly welcomed by the coachman, and then by his master, and then by William, and then by Mrs. Perigord,[257] who all met us before we reached the foot of the stairs. Mde. Bigeon was below dressing us a most comfortable dinner of soup, fish, bouillee, partridges, and an apple tart, which we sat down to soon after five, after cleaning and dressing ourselves, and feeling that we were most commodiously disposed of. The little adjoining dressing-room to our apartment makes Fanny and myself very well off indeed, and as we have poor Eliza's bed our space is ample every way.”
1233. INGREDIENTS.--Puff-paste No. 1205 or 1206, apples; to every lb. of unpared apples allow 2 oz. of moist sugar, 1/2 teaspoonful of finely-minced lemon-peel, 1 tablespoonful of lemon-juice. _Mode_.--Make 1/2 lb. of puff-paste by either of the above-named recipes, place a border of it round the edge of a pie-dish, and fill it with apples pared, cored, and cut into slices; sweeten with moist sugar, add the lemon-peel and juice, and 2 or 3 tablespoonfuls of water; cover with crust, cut it evenly round close to the edge of the pie-dish, and bake in a hot oven from 1/2 to 3/4 hour, or rather longer, should the pie be very large. When it is three-parts done, take it out of the oven, put the white of an egg on a plate, and, with the blade of a knife, whisk it to a froth; brush the pie over with this, then sprinkle upon it some sifted sugar, and then a few drops of water.
Recipe from The Book of Household Management of 1861.
Sources: Every passage above is quoted verbatim from Jane Austen, Her Life and Letters, free to read in full at Project Gutenberg. The recipes come from cookbooks of the period, also free in full. All are in the public domain in the United States. The binding is ours — teal cloth, teapot stamp.