“Serving such a variety of delicacies, of which but a small portion was eaten by any person at the table, would seem like an inexcusable waste; but the waste on river steamers was really not as great in those days as it is in any great hotel of our day. Each steamer carried forty or more deck hands and "rousters". For them, the broken meat was piled into pans, all sorts in each pan, the broken bread and cake into other pans, and jellies and custards into still others--just three assortments, and this, with plenty of boiled potatoes, constituted the fare of the crew below decks. One minute after the cry of "Grub-pile"! one might witness the spectacle of forty men sitting on the bare deck, clawing into the various pans to get hold of the fragments of meat or cake which each man's taste particularly fancied. It certainly wasn't an appetizing spectacle. Only familiarity with it enabled an onlooker fully to appreciate its grotesqueness without allowing the equilibrium of his stomach to be disturbed. It usually had but one effect upon such lady passengers as had the hardihood to follow the cry of "Grub-pile"! and ascertain what the thing really was.”
A cook of roughly the same moment, setting down the same dish.
Put four tablespoonsful of fine fruit-jelly into a basin, and stir to it gradually twelve spoonsful of beaten egg; if the preserve be rich and sweet, no sugar will be required. Line some pans with paste rolled very thin, fill them with the custard, and bake them about ten minutes.[131] Footnote 131: Strawberry or raspberry jelly will answer admirably for these.
Sources: The passage is from George Byron Merrick, Old Times on the Upper Mississippi: The Recollections of a Steamboat P, free to read in full at Project Gutenberg. The recipe is from Acton, Modern cookery for private families of 1845, also free in full. Both are in the public domain in the United States. The binding above is ours — oxblood cloth, pudding stamp.