“Though I lived with the strictest economy, my purse insensibly grew lighter. This economy was, however, less the effect of prudence than that love of simplicity, which, even to this day, the use of the most expensive tables has not been able to vitiate. Nothing in my idea, either at that time or since, could exceed a rustic repast; give me milk, vegetables, eggs, and brown bread, with tolerable wine and I shall always think myself sumptuously regaled; a good appetite will furnish out the rest, if the maitre d' hotel, with a number of unnecessary footmen, do not satiate me with their important attentions. Five or six sous would then procure me a more agreeable meal than as many livres would have done since; I was abstemious, therefore, for want of a temptation to be otherwise: though I do not know but I am wrong to call this abstinence, for with my pears, new cheese, bread and some glasses of Montferrat wine, which you might have cut with a knife, I was the greatest of epicures. Notwithstanding my expenses were very moderate, it was possible to see the end of twenty livres; I was every day more convinced of this, and, spite of the giddiness of youth, my apprehensions for the future amounted almost to terror. All my castles in the air were vanished, and I became sensible of the necessity of seeking some occupation that would procure me a subsistence.”
A cook of roughly the same moment, setting down the same dish.
scald with it half a pint of flour; if the milk is skimmed, use a small piece of butter; when the batter is cool, add the rest of the milk, one cup of hop yeast, half a tablespoonful of salt, and flour enough to make it quite stiff; knead the dough until it is fine and smooth, and raise it over night. This quantity makes three small loaves. 258. =Rice Bread.=--Simmer one pound of rice in three quarts of water until the rice is soft, and the water evaporated or absorbed; let it cool until it is only luke-warm; mix into it nearly four pounds of flour, two teaspoonfuls of salt, and four tablespoonfuls of yeast; knead it until it is smooth and shining, let it rise once before the fire, make it up into loaves with the little flour reserved from the four pounds, and bake it thoroughly. 259.
Sources: The passage is from Jean-Jacques Rousseau, The Confessions of Jean Jacques Rousseau — Complete, free to read in full at Project Gutenberg. The recipe is from Corson, The Cooking Manual of Practical Directions for Economical of 1877, also free in full. Both are in the public domain in the United States. The binding above is ours — navy cloth, cheese stamp.