“LXXVI. He ate sparingly (for I must not omit even this), and commonly used a plain diet. He was particularly fond of coarse bread, small fishes, new cheese made of cow’s milk [226], and green figs of the sort which bear fruit twice a year [227]. He did not wait for supper, but took food at any time, and in any place, when he had an appetite. The following passages relative to this subject, I have transcribed from his letters. “I ate a little bread and some small dates, in my carriage.” Again. “In returning home from the palace in my litter, I ate an ounce of bread, and a few raisins.” Again. “No Jew, my dear Tiberius, ever keeps such strict fast upon the Sabbath [228], as I have to-day; for while in the bath, and after the first hour of the night, I only ate two biscuits, before I began to be rubbed with oil.” From this great indifference about his diet, he sometimes supped by himself, before his company began, or after they had finished, and would not touch a morsel at table with his guests.”
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 Suetonius, The Lives of the Twelve Caesars, Complete, tr. Thomson, Alexander, M.D., 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 — oxblood cloth, cheese stamp.