1 meal in this book
“Just as he entered these mansions of misery, his ears were invaded with a hoarse and dreadful voice, exclaiming, “You, Bess Beetle, score a couple of fresh eggs, a pennyworth of butter, and half a pint of mountain to the king; and stop credit till the bill is paid:—He is now debtor for fifteen shillings and sixpence, and d—n me if I trust him one farthing more, if he was the best king in Christendom. And, d’ye hear, send Ragged-head with five pounds of potatoes for Major Macleaver’s supper, and let him have what drink he wants; the fat widow gentlewoman from Pimlico has promised to quit his score. Sir Mungo Barebones may have some hasty pudding and small beer, though I don’t expect to see his coin, no more than to receive the eighteen pence I laid out for a pair of breeches to his backside—what then? he’s a quiet sort of a body, and a great scholar, and it was a scandal to the place to see him going about in that naked condition. As for the mad Frenchman with the beard, if you give him so much as a cheese-paring, you b—ch, I’ll send you back to the hole, among your old companions; an impudent dog! I’ll teach him to draw his sword upon the governor of an English county jail. What! I suppose he thought he had to do with a French hang-tang-dang, rabbit him! he shall eat his white feather, before I give him credit for a morsel of bread.””
1 small baker’s stale loaf Butter 3 eggs ½ cup sugar ¼ teaspoon salt 1 quart milk Remove end crusts from bread, cut loaf in one-half inch slices, spread each slice generously with butter; arrange in buttered pudding-dish, buttered side down. Beat eggs slightly, add sugar, salt, and milk; strain, and pour over bread; let stand thirty minutes. Bake one hour in slow oven, covering the first half-hour of baking. The top of pudding should be well browned. Serve with Hard or Creamy Sauce. Three-fourths cup raisins, parboiled in boiling water to cover and seeded, may be sprinkled between layers of bread.
Recipe from The Boston cooking-school cook book of 1896.
Sources: Every passage above is quoted verbatim from The Adventures of Ferdinand Count Fathom, 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 — ochre cloth, pudding stamp.