“The wooden cups or bowls used by the Tibetans are called _puku, fruh_, or _cariel_, and in them _tsamba_ is also eaten after tea has been poured on it, and the mixture worked into a paste by means of more or less dirty fingers. Often extra lumps of butter are mixed with this paste, and even bits of _chura_ (cheese). The richer people (officials) indulge in flour and rice, which they import from India and China, and in _kassur_, or dried fruit (namely, dates and apricots) of inferior quality. The rice is boiled into a kind of soup called the _tukpa_, a great luxury only indulged in on grand occasions, when such other cherished delicacies as _gimakara_ (sugar) and _shelkara_ (lump white sugar) are also eaten. The Tibetans are very fond of meat, though few can afford such an extravagance. Wild game, yak and sheep are considered excellent food, and the meat and bone cut in pieces are boiled in a cauldron with lavish quantities of salt and pepper. The several people in a tent dip their hands into the pot, and having picked up suitable pieces, tug at them with their teeth and fingers, grinding even the bone, meat eaten without bone being supposed to be difficult to digest.”
A cook of roughly the same moment, setting down the same dish.
and add with cold water and one yolk; make into paste, roll in in six or seven times one pound of butter, flowring it each roll. This is good for any small thing. No. 2. Rub six pound of butter into fourteen pound of flour, eight eggs, add cold water, make a stiff paste. No. 3. To any quantity of flour, rub in three fourths of it's weight of butter, (twelve eggs to a peck) rub in one third or half, and roll in the rest. No. 4. Into two quarts flour (salted) and wet stiff with cold water roll in, in nine or ten times one and half pound of butter. No. 5. One pound flour, three fourths of a pound of butter, beat well. No. 6. To one pound of flour rub in one fourth of a pound of butter wet with three eggs and rolled in a half pound of butter.
Sources: The passage is from Arnold Henry Savage Landor, In the forbidden land : $b an account of a journey into Tibet, capture, 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 — forest cloth, cheese stamp.