““Grind fish and gruel: Grind both well and fast!” said the man, and the mill began to grind fish and gruel. It first filled all the dishes and tubs full, and after that it covered the whole floor with fish and gruel. The man kept puttering and tinkering, and tried to get the mill to stop; but no matter how he turned it and fingered at it, the mill kept on, and before long the gruel got so deep in the room that the man was on the point of drowning. Then he opened the door to the sitting-room, but before long that room was filled too, and the man had all he could do to get hold of the door-latch down in this flood of gruel. When he got the door open he did not remain long in the room. He ran out as fast as he could, and there was a perfect flood of fish gruel behind, deluging the yard and his fields.”
A cook of roughly the same moment, setting down the same dish.
1856. INGREDIENTS.--2 oz. of Scotch or pearl barley, 1/2 pint of port wine, the rind of 1 lemon, 1 quart and 1/2 pint of water, sugar to taste. _Mode_.--After well washing the barley, boil it in 1/2 pint of water for 1/4 hour; then pour this water away; put to the barley the quart of fresh boiling water, and let it boil until the liquid is reduced to half; then strain it off. Add the wine, sugar, and lemon-peel; simmer for 5 minutes, and put it away in a clean jug. It can be warmed from time to time, as required. _Time_.--To be boiled until reduced to half. _Average cost_, 1s. 6d. _Sufficient_ with the wine to make 1-1/2 pint of gruel.
Sources: The passage is from Snorri Sturluson, The Younger Edda, tr. Anderson, Rasmus Björn, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — navy cloth, amphora stamp.