“We started again, and we three were still alone. I spread my eatables on the seat. I cut up the fowl, put the slices of ham neatly on a piece of paper, and then carefully laid out our dessert, strawberries, plums, cherries and cakes, close to the girl.”
A cook of roughly the same moment, setting down the same dish.
1768. INGREDIENTS.--3 lbs. of flour, 6 oz. of butter or good dripping, 6 oz. of moist sugar, 6 oz. of currants, 4 oz. of pounded allspice, 2 tablespoonfuls of fresh yeast, 1 pint of new milk. _Mode_.--Rub the butter into the flour; add the sugar, currants, and allspice; warm the milk, stir to it the yeast, and mix the whole into a dough; knead it well, and put it into 6 buttered tins; place them near the fire for nearly an hour for the dough to rise, then bake the cakes in a good oven from 1 to 11/4 hour. To ascertain when they are done, plunge a clean knife into the middle, and if on withdrawal it comes out clean, the cakes are done. _Time_.--1 to 1-1/4 hour. _Average cost_, 1s. 8d. _Sufficient_ to make 6 small cakes.
Sources: The passage is from Guy de Maupassant, Complete Original Short Stories of Guy De Maupassant, tr. Henderson, A. E., 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 — slate cloth, boar stamp.