“Smithers made his appearance from the adjoining dug-out, which was their kitchen, and when Bob had fixed up the folding table and Dennis had dragged a Tate sugar box, which acted as cupboard, into the centre of the floor, they drank hot tea, which was good, and ate sardines and bread and butter, and finished up with jam, which Dan Dunn passed with an apologetic grin.”
A cook of roughly the same moment, setting down the same dish.
12 pound of flour, add 18 eggs, 1 quart of milk, 2 ounces of cinnamon, 2 small nutmegs, a tea cup of coriander seed, each pounded fine and sifted, add one pint of brandy, half a pint of wine, 6 pound of stoned raisins, 1 pint of emptins, first having dried your flour in the oven, dry and roll the sugar fine, rub your shortning and sugar half an hour, it will render the cake much whiter and lighter, heat the oven with dry wood, for 1 and a half hours, if large pans be used, it will then require 2 hours baking, and in proportion for smaller loaves. To frost it. Whip 6 whites, during the baking, add 3 pound of sifted loaf sugar and put on thick, as it comes hot from the oven. Some return the frosted loaf into the oven, it injures and yellows it, if the frosting be put on immediately it does best without being returned into the oven.
Sources: The passage is from D. H. Parry, With Haig on the Somme, free to read in full at Project Gutenberg. The recipe is from Simmons, American Cookery of 1796, also free in full. Both are in the public domain in the United States. The binding above is ours — forest cloth, teapot stamp.