Literary Feast  ·  Read the passage. Cook the meal.
A bill of fare

Ulysses

by James Joyce

ULYSSESJAMES JOYCE
Our binding, not the publisher's

“And while Edy Boardman was with little Tommy behind the pushcar she was just thinking would the day ever come when she could call herself his little wife to be. Then they could talk about her till they went blue in the face, Bertha Supple too, and Edy, little spitfire, because she would be twentytwo in November. She would care for him with creature comforts too for Gerty was womanly wise and knew that a mere man liked that feeling of hominess. Her griddlecakes done to a goldenbrown hue and queen Ann’s pudding of delightful creaminess had won golden opinions from all because she had a lucky hand also for lighting a fire, dredge in the fine selfraising flour and always stir in the same direction, then cream the milk and sugar and whisk well the white of eggs though she didn’t like the eating part when there were any people that made her shy and often she wondered why you couldn’t eat something poetical like violets or roses and they would have a beautifully appointed drawingroom with pictures and engravings and the photograph of grandpapa Giltrap’s lovely dog Garryowen that almost talked it was so human and chintz covers for the chairs and that silver toastrack in Clery’s summer jumble sales like they have in rich houses. He would be tall with broad shoulders (she had always admired tall men for a husband) with glistening white teeth under his carefully trimmed sweeping moustache and they would go on the continent for their honeymoon (three wonderful weeks!) and then, when they settled down in a nice snug and cosy little homely house, every morning they would both have brekky, simple but perfectly served, for their own two selves and before he went out to business he would give his dear little wifey a good hearty hug and gaze for a moment deep down into her eyes.”

From a cookbook of 1796

A cook of roughly the same moment, setting down the same dish.

1796  ·  Simmons
A Cream Almond Pudding_

Boil gently a little mace and half a nutmeg (grated) in a quart cream; when cool, beat 8 yolks and 3 whites, strain and mix with one spoon flour one quarter of a pound almonds; settled, add one spoon rose-water, and by degrees the cold cream and beat well together; wet a thick cloth and flour it, and pour in the pudding, boil hard half an hour, take out, pour over it melted butter and sugar.

Sources: The passage is from James Joyce, Ulysses, free to read in full at Project Gutenberg. The recipe is from Simmons, American Cookery of 1796, also free in full. Both are in the public domain in the United States. The binding above is ours — navy cloth, teapot stamp.

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