“For our dinner today we ate fried tom-cod, baked potatoes, tomatoes, pickles, bread and butter, and rice pudding. I feel positive that nothing could have tasted better to our home folks in the States who have more fruit and vegetables than did this plain and homely meal to us, eaten with the heartiest appetites gotten out of doors while walking in the snow. The ice in the bay is getting firmer, and will continue to grow thicker all winter, being in the spring at breaking-up time many feet through, no doubt, as it was in Minnesota in the Red River of the North when I lived there. I am glad that I am a cold climate creature, and was born in winter in a wintry state, for I will be sure to endure Alaska weather better than I otherwise would.”
A cook of roughly the same moment, setting down the same dish.
Steep half a pound of rice in milk all night, then drain it from the milk, and boil it in a quart of cream; being boild strain it and put it to half a pound of sugar, beaten nutmeg and mace steeped in rose water, and put to the foresaid materials eight yolks of eggs, and five grated manchets, put to it also half a pound of marrow, cut like dice, and salt; mingle all together, and fill your bag or napkin, and serve it with beaten butter, being boiled and stuck with almonds. If in guts, being boild, tost them before the fire in a silver dish or tosting pan.
Sources: The passage is from May Kellogg Sullivan, A Woman who went to Alaska, free to read in full at Project Gutenberg. The recipe is from May, The accomplisht cook of 1660, also free in full. Both are in the public domain in the United States. The binding above is ours — slate cloth, pudding stamp.