Literary Feast  ·  Read the passage. Cook the meal.
A bill of fare

The Hesperides & Noble Numbers: Vol. 1 and 2

by Robert Herrick

THE HESPERIDES & NOBLE NUMROBERT HERRICK
Our binding, not the publisher's

“A little mushroom table spread, After short prayers, they set on bread; A moon-parch'd grain of purest wheat, With some small glittering grit to eat His choice bits with; then in a trice They make a feast less great than nice. But all this while his eye is serv'd, We must not think his ear was sterv'd; But that there was in place to stir His spleen, the chirring grasshopper, The merry cricket, puling fly, The piping gnat for minstrelsy. And now we must imagine first, The elves present, to quench his thirst, A pure seed-pearl of infant dew Brought and besweetened in a blue And pregnant violet, which done, His kitling eyes begin to run Quite through the table, where he spies The horns of papery butterflies: Of which he eats, and tastes a little Of that we call the cuckoo's spittle. A little fuzz-ball pudding stands By, yet not blessed by his hands; That was too coarse: but then forthwith He ventures boldly on the pith Of sugar'd rush, and eats the sagg And well-bestrutted bee's sweet bag: Gladding his palate with some store Of emmets' eggs; what would he more? But beards of mice, a newt's stewed thigh, A bloated earwig and a fly; With the red-capp'd worm that's shut Within the concave of a nut, Brown as his tooth. A little moth Late fatten'd in a piece of cloth: With withered cherries, mandrakes' ears, Moles' eyes; to these the slain stag's tears The unctuous dewlaps of a snail, The broke-heart of a nightingale O'ercome in music; with a wine Ne'er ravish'd from the flattering vine, But gently press'd from the soft side Of the most sweet and dainty bride, Brought in a dainty daisy, which He fully quaffs up to bewitch His blood to height; this done, commended Grace by his priest; _the feast is ended_.”

From a cookbook of 1861

A cook of roughly the same moment, setting down the same dish.

1861  ·  Beeton
BAKED BREAD PUDDING

1250. INGREDIENTS.--1/2 lb. of grated bread, 1 pint of milk, 4 eggs, 4 oz. of butter, 4 oz. of moist sugar, 2 oz. of candied peel, 6 bitter almonds, 1 tablespoonful of brandy. _Mode_.--Put the milk into a stewpan, with the bitter almonds; let it infuse for 1/4 hour; bring it to the boiling point; strain it on to the bread crumbs, and let these remain till cold; then add the eggs, which should be well whisked, the butter, sugar, and brandy, and beat the pudding well until all the ingredients are thoroughly mixed; line the bottom of a pie-dish with the candied peel sliced thin, put in the mixture, and bake for nearly 3/4 hour. _Time_.--Nearly 3/4 hour. _Average cost_, 1s. 4d. _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time. _Note_.--A few currants may be substituted for the candied peel, and will be found an excellent addition to this pudding: they should be beaten in with the mixture, and not laid at the bottom of the pie-dish.

Sources: The passage is from Robert Herrick, The Hesperides & Noble Numbers: Vol. 1 and 2, 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 — moss cloth, pudding stamp.

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