2 meals in this book
“LXXVI. He ate sparingly (for I must not omit even this), and commonly used a plain diet. He was particularly fond of coarse bread, small fishes, new cheese made of cow’s milk [226], and green figs of the sort which bear fruit twice a year [227]. He did not wait for supper, but took food at any time, and in any place, when he had an appetite. The following passages relative to this subject, I have transcribed from his letters. “I ate a little bread and some small dates, in my carriage.” Again. “In returning home from the palace in my litter, I ate an ounce of bread, and a few raisins.” Again. “No Jew, my dear Tiberius, ever keeps such strict fast upon the Sabbath [228], as I have to-day; for while in the bath, and after the first hour of the night, I only ate two biscuits, before I began to be rubbed with oil.” From this great indifference about his diet, he sometimes supped by himself, before his company began, or after they had finished, and would not touch a morsel at table with his guests.”
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.
Recipe from The Book of Household Management of 1861.
“XIII. He was chiefly addicted to the vices of luxury and cruelty. He always made three meals a day, sometimes four: breakfast, dinner, and supper, and a drunken revel after all. This load of victuals he could well enough bear, from a custom to which he had enured himself, of frequently vomiting. For these several meals he would make different appointments at the houses of his friends on the same day. None ever entertained him at less expense than four hundred thousand sesterces [712]. The most famous was a set entertainment given him by his brother, at which, it is said, there were served up no less than two thousand choice fishes, and seven thousand birds. Yet even this supper he himself outdid, at a feast which he gave upon the first use of a dish which had been made for him, and which, for its extraordinary size, he called “The Shield of Minerva.” In this dish there were tossed up together the livers of char-fish, the brains of pheasants and peacocks, with the tongues of flamingos, and the entrails of lampreys, which had been brought in ships of war as far as (436) from the Carpathian Sea, and the Spanish Straits. He was not only a man of an insatiable appetite, but would gratify it likewise at unseasonable times, and with any garbage that came in his way; so that, at a sacrifice, he would snatch from the fire flesh and cakes, and eat them upon the spot. When he travelled, he did the same at the inns upon the road, whether the meat was fresh dressed and hot, or what had been left the day before, and was half-eaten.”
258. INGREDIENTS.--The remains of any cold fish, 1 onion, 1 faggot of sweet herbs; salt and pepper to taste, 1 pint of water, equal quantities of bread crumbs and cold potatoes, 1/2 teaspoonful of parsley, 1 egg, bread crumbs. _Mode_.--Pick the meat from the bones of the fish, which latter put, with the head and fins, into a stewpan with the water; add pepper and salt, the onion and herbs, and stew slowly for gravy about 2 hours; chop the fish fine, and mix it well with bread crumbs and cold potatoes, adding the parsley and seasoning; make the whole into a cake with the white of an egg, brush it over with egg, cover with bread crumbs, and fry of a light brown; strain the gravy, pour it over, and stew gently for 1/4 hour, stirring it carefully once or twice. Serve hot, and garnish with slices of lemon and parsley. _Time_--1/2 hour, after the gravy is made.
Recipe from The Book of Household Management of 1861.
Sources: Every passage above is quoted verbatim from The Lives of the Twelve Caesars, tr. Thomson, Alexander, M.D., 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 — burgundy cloth, lamp stamp.