“'Welcome, young gentlemen!' he cried in a formidably cheerful voice, as he rose from the little table at which he had been busy with his accounts. 'Here is old Markos, your faithful friend! What can Markos do for your lordships to-day? Do you desire money of Markos? It is yours, all his poor store! Or do you come for supper, to taste a real pilaf and a brace of quails roasted in fig leaves, with a jar of old wine of Samos and a sweetmeat, and some liquor brewed by the monks of Mount Athos? Markos is here to serve you!'”
A cook of roughly the same moment, setting down the same dish.
1759. INGREDIENTS.--1 lb. of treacle, 1/4 lb. of clarified butter, 1 lb. of coarse brown sugar, 2 oz. of ground ginger, 1 oz. of candied orange-peel, 1 oz. of candied angelica, 1/2 oz. of candied lemon-peel, 1/2 oz. of coriander seeds, 1/2 oz. of caraway seeds, 1 egg; flour. _Mode_.--Put the treacle into a basin, and pour over it the butter, melted so as not to oil, the sugar, and ginger. Stir these ingredients well together, and whilst mixing, add the candied peel, which should be cut into very small pieces, but not bruised, and the caraway and coriander seeds, which should be pounded. Having mixed all thoroughly together, break in an egg, and work the whole up with as much fine flour as may be necessary to form a paste. Make this into nuts of any size, put them on a tin plate, and bake in a slow oven from 1/4 to 1/2 hour. _Time_.--1/4 to 1/2 hour. _Average cost_, from 1s. to 1s. 4d. per lb. _Seasonable_ at any time.
Sources: The passage is from F. Marion (Francis Marion) Crawford, Stradella, 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, grapes stamp.