“The peasantry of Scotland are certainly on a poor footing all over the kingdom; and yet they look better, and are better cloathed than those of the same rank in Burgundy, and many other places of France and Italy; nay, I will venture to say they are better fed, notwithstanding the boasted wine of these foreign countries. The country people of North-Britain live chiefly on oat-meal, and milk, cheese, butter, and some garden-stuff, with now and then a pickled-herring, by way of delicacy; but flesh-meat they seldom or never taste; nor any kind of strong liquor, except two-penny, at times of uncommon festivity--Their breakfast is a kind of hasty pudding, of oat-meal or pease-meal, eaten with milk. They have commonly pottage for dinner, composed of cale or cole, leeks, barley or big, and butter; and this is reinforced with bread and cheese, made of skimmed-milk--At night they sup on sowens or flummery of oat-meal--In a scarcity of oats, they use the meal of barley and pease, which is both nourishing and palatable. Some of them have potatoes; and you find parsnips in every peasant’s garden--They are cloathed with a coarse kind of russet of their own making, which is both decent and warm--They dwell in poor huts, built of loose stones and turf, without any mortar, having a fireplace or hearth in the middle, generally made of an old mill-stone, and a hole at top to let out the smoke.”
A cook of roughly the same moment, setting down the same dish.
1 small baker’s stale loaf Butter 3 eggs ½ cup sugar ¼ teaspoon salt 1 quart milk Remove end crusts from bread, cut loaf in one-half inch slices, spread each slice generously with butter; arrange in buttered pudding-dish, buttered side down. Beat eggs slightly, add sugar, salt, and milk; strain, and pour over bread; let stand thirty minutes. Bake one hour in slow oven, covering the first half-hour of baking. The top of pudding should be well browned. Serve with Hard or Creamy Sauce. Three-fourths cup raisins, parboiled in boiling water to cover and seeded, may be sprinkled between layers of bread.
Sources: The passage is from T. (Tobias) Smollett, The Expedition of Humphry Clinker, free to read in full at Project Gutenberg. The recipe is from Farmer, The Boston cooking-school cook book of 1896, also free in full. Both are in the public domain in the United States. The binding above is ours — teal cloth, pudding stamp.