“He had made me a fire of wood and turfs; given me roast mutton, a slice of cheese sprinkled with oatmeal, and good bread to eat, and a pint of milk laced with whisky to drink. Refinements which he would have scouted for himself in any place, he had taken thought to provide for me in these wilds--a pewter plate and a silver beaker, both stolen. The only furnishing in the hut was a squat log, almost the size of a butcher's block, which served as a table. For seat, Donald rigged up half the tail-board of the wagon across two heaps of turfs. He completed his work by producing a tallow candle stuck in a dab of clay by way of candlestick.”
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 George W. Gough, The Yeoman Adventurer, 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 — oxblood cloth, cheese stamp.