“Being thus refreshed, we heartily welcomed the excellent meal that was served to us in the cool shade of the veranda by which the court-yard was surrounded. Our eating was somewhat in the Roman fashion, for the table was a broad slab of stone, raised but a little from the ground, and around it we reclined upon mats, with cushions woven of rushes to lean upon. The food was excellent--a small animal of the deer species, but no larger than a hare, roasted whole; birds very like quails, delicately broiled; little cakes made of maize, which were rather like the hoe-cakes of our Southern negroes than _tortillas_; some sort of sweet marmalade; and a great abundance of oranges, mangoes, bananas, and other fruits common to the hot lands of Mexico; all of which fruits were much more delicate in flavor than Mexican fruits usually are; the result, as we found later, of the great care bestowed upon their culture. Only water was served with the meal, but at the end of it a small jar of some sort of potent liquor was brought, very cool, and with an excellent spicy taste, that Tizoc warned us must be taken but sparingly; and truly he was right, as I found from the warm and mellow feeling of benevolent friendliness that but half a cup of it infused into me. Tizoc himself did not follow very rigidly the advice that he had given us; and to this fact, probably, was due the exceeding frankness with which he subsequently spoke with us concerning grave matters, of which he surely would have been reticent had he been in a less genial mood.”
A cook of roughly the same moment, setting down the same dish.
Make a batter as for queen-cake, and bake it in small tin rings on a griddle. Beat white of egg, and powdered loaf-sugar according to the preceding receipt, flavouring it with lemon. When the batter is baked into cakes, and they are quite cool, spread over each a thick layer of marmalade, and then heap on with a spoon tire icing or white of egg and sugar. Pile it high, and set the cakes in a moderate oven till the icing is coloured of a very pale brown. Instead of small ones you may bake the whole in one large cake.
Sources: The passage is from Thomas A. (Thomas Allibone) Janvier, The Aztec Treasure-House, free to read in full at Project Gutenberg. The recipe is from Leslie, Directions for Cookery, in its Various Branches of 1837, also free in full. Both are in the public domain in the United States. The binding above is ours — oxblood cloth, amphora stamp.