“Chillon was engaged in spying for a place where he could spread out the contents of his bag. Sharp hunger beset them both at the mention of eating. A bank of sloping green shaded by a chestnut proposed the seat, and here he relieved the bag of a bottle of wine, slices of, meat, bread, hard eggs, and lettuce, a chipped cup to fling away after drinking the wine, and a supply of small butler-cakes known to be favourites with Carinthia. She reversed the order of the feast by commencing upon one of the cakes, to do honour to Mariandl’s thoughtfulness. As at their breakfast, they shared the last morsel.”
A cook of roughly the same moment, setting down the same dish.
BREAD AND BREAD-MAKING. 1668. AMONG the numerous vegetable products yielding articles of food for man, the Cereals hold the first place. By means of skilful cultivation, mankind have transformed the original forms of these growths, poor and ill-flavoured as they perhaps were, into various fruitful and agreeable species, which yield an abundant and pleasant supply. Classified according to their respective richness in alimentary elements, the Cereals stand thus:--Wheat, and its varieties, Rye, Barley, Oats, Rice, Indian Corn. Everybody knows it is wheat flour which yields the best bread. Rye-bread is viscous, hard, less easily soluble by the gastric juice, and not so rich in nutritive power. Flour produced from barley, Indian corn, or rice, is not so readily made into bread; and the article, when made, is heavy and indigestible. 1669.
Sources: The passage is from George Meredith, The Amazing Marriage — Complete, 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 — plum cloth, grapes stamp.