“Then Blucher stepped back and leaned against the counter and watched the man stow away cargo after cargo of buckwheat cakes at seventy-five cents a plate; cup after cup of coffee, and porter house steaks worth two dollars apiece; and when six dollars and a half’s worth of destruction had been accomplished, and the stranger’s hunger appeased, Blucher went down to French Pete’s, bought a veal cutlet plain, a slice of bread, and three radishes, with his dime, and set to and feasted like a king!”
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 Mark Twain, Roughing It, 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 — moss cloth, teapot stamp.