“Food (_ex. birds and fruits_)—bread 148 (_cf. A.N. trs. i, 421 for spiced bread, also Memoirs p. 144 n._); brochettes (_kabāb_) 148, 415; betel 440; camel-flesh 493; carrots 542; cheese 394; meat cold 411; date-palm cheese 508; dried meat 542; fritters 541; haggis 506; hare 542; honey 203, 409, 440; lotus seed 660; mango preserve 440; millet porridge 181; pistachio nuts 508 (cf. _s.n._ Nat. Hist.).”
A cook of roughly the same moment, setting down the same dish.
1 quart milk—boiling-hot. 2 cups fine bread-crumbs (aërated bread is best). 3 eggs. 1 teaspoonful nutmeg. 1 tablespoonful butter—melted. 1 saltspoonful salt, and the same of soda, dissolved in hot water. Soak the bread in the boiling milk ten minutes, in a covered bowl. Beat to a smooth paste; add the whipped yolks, the butter, salt, soda, and finally the whites, whipped stiff.
Sources: The passage is from Emperor of Hindustan Babur, The Bābur-nāma in English, tr. Beveridge, Annette Susannah, free to read in full at Project Gutenberg. The recipe is from Harland, Common Sense in the Household of 1871, also free in full. Both are in the public domain in the United States. The binding above is ours — moss cloth, beehive stamp.