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 GULLAH COOKBOOK:
300+ TRADITIONAL GRANDMA'S GULLAH GEECHEE RECIPES
INCLUDING RED RICE, PAN FRIED CHICKEN, AND BUTTER
BEANS.
Table of Contents
Introduction
Chapter 1: ​Breakfast Recipes
1. ​Bacon & Avocado Omelet
2. ​Bacon & Cheese Frittata
3. ​Bacon & Egg Breakfast Muffins
4. ​Bacon Hash
5. ​Bagels with Cheese
6. ​Chicken Omelet
7. ​Baked Eggs in the Avocado
8. ​Kale Fritters
9. ​Breakfast Skillet
10. ​Brunch BLT Wrap
11. ​Breakfast Cheesy Sausage
12. ​Cauliflower Toast with Avocado
13. ​Avocado Toast
14. ​Chocolate Chip Waffles
15. ​Egg Crepes with Avocados
16. ​Ham and Cheese Pockets
17. ​Clementine and Pistachio Ricotta
18. ​Avo-Tacos
19. ​The Asian Chickpea Pancake
20. ​Overnight Oat Bowl
21. ​Cheesy Bacon & Egg Cups
22. ​Coconut Porridge
23. ​Cream Cheese Eggs
24. ​Creamy Basil Baked Sausage
25. ​Almond Coconut Egg Wraps
26. ​Ricotta Cloud Pancakes
27. ​Cinnamon Coffee
28. ​Waffles and Blueberries
29. ​Baked Avocado Eggs
 30. ​Mushroom Omelet
31. ​Coconut Crepes
32. ​Matcha Avocado Pancakes
33. ​Low-Carb Breakfast “Couscous”
34. ​Vegan Breakfast Muffins
35. ​Vegan Breakfast Biscuits
36. ​Vegan Breakfast Sausages
37. ​Quick Breakfast Yogurt
38. ​Spiced Tofu and Broccoli Scramble
39. ​Meat-Free Breakfast Chili
40. ​Vegan South-Western Breakfast
41. ​Delicious Poached Eggs
42. ​Breakfast Bowl
43. ​Yummy Eggs and Sausages
44. ​Breakfast Scrambled Eggs
45. ​Delicious Frittata
46. ​Smoked Salmon Breakfast
47. ​Feta and Asparagus Delight
48. ​Special Breakfast Eggs
49. ​Eggs Baked in Avocados
50. ​Swiss Chard Omelet
51. ​Apple Oats
52. ​Scrambled Pesto Eggs
53. ​Pepperoni Omelet
54. ​Devil Eggs
55. ​Spring Salad
56. ​Mushroom Frittata
57. ​Spinach Dip
58. ​Chocolate Berry Protein Bars
59. ​Cauliflower Rice
60. ​Shrimp and Bacon Breakfast
Chapter 2: ​Meat Recipes
61. ​Chicken Bacon Burger
62. ​Basil Chicken Sauté
63. ​Slow Cooker Jerk Chicken
64. ​Curried Mustard Chicken Legs
65. ​Buffalo Wings
66. ​Barbecue Wings
67. ​Butter-Parmesan Wings
68. ​Chicken Wingettes with Cilantro Sauce
69. ​Chicken Fillets with Cheese Sauce
70. ​Chicken Liver Pâté
71. ​Creamy Chicken and Cauliflower Soup
72. ​Sesame Chicken
73. ​Greek Chicken Salad
74. ​Chicken Fajita Bowls
75. ​Prosciutto-Wrapped Chicken
76. ​Creamy Chicken Cordon Bleu
77. ​Cheesy Chicken Drumsticks
78. ​Jamaican Curry Chicken Drumsticks
79. ​Parmesan Drumsticks
80. ​Chicken Legs with Mayo Sauce
81. ​Chicken with Cheese Mushroom Sauce
82. ​Chicken Cacciatore
83. ​Salsa Chicken Legs
84. ​Pulled Buffalo Chicken Salad with Blue Cheese
85. ​Lamb Burgers with Tzatziki
86. ​Lamb Sliders
87. ​No-Pastry Beef Wellington
88. ​Lamb Souvlaki
89. ​Lamb Saagwali
90. ​Rogan Josh
91. ​Bacon-Wrapped Chicken with Grilled Asparagus
92. ​Spinach Chicken Cheesy Bake
93. ​Cilantro Chicken Breasts with Mayo-Avocado Sauce
94. ​Chicken Drumsticks in Tomato Sauce
 95. ​Roasted Chicken Breasts with Capers
96. ​Sweet Garlic Chicken Skewers
97. ​Chicken in White Wine Sauce
98. ​Stuffed Chicken Breasts with Cucumber Noodle Salad
99. ​Parmesan Wings with Yogurt Sauce
100. ​Creamy Stuffed Chicken with Parma Ham
101. ​Chicken Cauliflower Bake
102. ​Chicken Wings with Herb Chutney
103. ​Beef Clod Vindaloo
104. ​Beef Masala Curry
105. ​Beef Ribs with Radishes
106. ​Beef Shami Kabob
107. ​Beef Shawarma and Veggie Salad Bowls
108. ​Beef Shoulder Roast
109. ​Beef Stuffed Kale Rolls
110. ​Beef, Bacon and Cauliflower Rice Casserole
111. ​Beef and Sausage Medley
112. ​Beef Back Ribs with Barbecue Glaze
113. ​Garlic & Ginger Chicken with Peanut Sauce
114. ​Easy Chicken Chili
115. ​Eggplant & Tomato Braised Chicken Thighs
116. ​Lemon-Garlic Chicken Skewers
117. ​Sweet Chili Grilled Chicken
118. ​Chicken & Squash Traybake
119. ​Cheese & Spinach Stuffed Chicken Breasts
120. ​Bacon & Chicken Cottage Pie Cups
Chapter 3: ​Seafood Recipes
121. ​Mussels with Tomatoes & Chili
122. ​Lemon Garlic Shrimp
123. ​Pepper Tilapia with Spinach
124. ​Spicy Shrimp Salad
125. ​Baked Cod in Parchment
126. ​Thai Tuna Bowl
127. ​Roasted Fish & New Potatoes
128. ​Pecan-Crusted Catfish
129. ​Skillet Shrimp
130. ​Shrimp & Feta
131. ​White Fish with Herbs
132. ​Grilled White Fish with Fresh Basil Pesto
133. ​Mussels with Tomatoes & Garlic
134. ​Shrimps & Vegetables Stir-Fry
135. ​Pistachio-Crusted Whitefish
136. ​Crispy Homemade Fish Sticks Recipe
137. ​Sauced Shellfish in White Wine
138. ​Grilled Lemon Shrimp
139. ​Italian Fried Shrimp
140. ​Cod Saffron Rice
141. ​Thyme Whole Roasted Red Snapper
142. ​Cilantro Lemon Shrimp
143. ​Seafood Risotto
144. ​Garlic Shrimp Black Bean Pasta
145. ​Fast Seafood Paella
146. ​Crispy Fried Sardines
147. ​Orange Roasted Salmon
148. ​Lemon Rosemary Branzino
149. ​Almond-Crusted Swordfish
150. ​Sea Bass Crusted with Moroccan Spices
151. ​Shrimp with Garlic and Mushrooms
152. ​Classic Escabeche
153. ​Olive Oil-Poached Tuna
154. ​Fideos with Seafood
155. ​Shrimp Pesto Rice Bowls
156. ​Salmon with Tomatoes and Olives
157. ​Baked Trout with Lemon
158. ​Pistachio Sole Fish
159. ​Speedy Tilapia with Red Onion and Avocado
160. ​Tilapia with Parmesan Bark
161. ​Blackened Fish Tacos with Slaw
162. ​Mozzarella Fish
163. ​Crab Casserole
164. ​Salmon Skewers in Cured Ham
165. ​Fish Casserole with Cream Cheese Sauce
166. ​Grilled Fish on Lemons
167. ​Vinegar Honeyed Salmon
168. ​Orange Fish Meal
169. ​Shrimp Zoodles
170. ​Tuna Nutty Salad
171. ​Salmon Skillet Supper
172. ​Weeknight Sheet Pan Fish Dinner
173. ​Crispy Polenta Fish Sticks
174. ​Tuscan Tuna and Zucchini Burgers
175. ​Asparagus Trout Meal
176. ​Kale Olive Tuna
177. ​Tangy Rosemary Shrimps
178. ​Asparagus Salmon
179. ​Sicilian Kale and Tuna Bowl
180. ​Cod Stew
181. ​Bacon and Jalapeno Wrapped Shrimp
182. ​Crispy Fish Stick
183. ​Prosciutto-Wrapped Cod
184. ​Coconut Mahi-Mahi Nuggets
185. ​Steamed Mussels in White Wine Sauce
186. ​Orange and Garlic Shrimp
187. ​Roasted Shrimp-Gnocchi Bake
188. ​Spicy Shrimp Puttanesca
189. ​Baked Cod with Vegetables
190. ​Slow Cooker Salmon in Foil
191. ​Dill Chutney Salmon
192. ​Garlic-Butter Parmesan Salmon and Asparagus
193. ​Garlic Skillet Salmon
194. ​Salmon Baked in Foil
195. ​Instant Pot Poached Salmon
196. ​Balsamic-Honey Glazed Salmon
197. ​Seared Salmon with Lemon Cream Sauce
198. ​Tuna and Zucchini Patties
199. ​Fennel Poached Cod with Tomatoes
200. ​Baked Fish with Pistachio Crust
201. ​Dill Baked Sea Bass
202. ​Sole Piccata with Capers
203. ​Haddock with Cucumber Sauce
204. ​Crispy Herb Crusted Halibut
205. ​Easy Breaded Shrimp
206. ​Pesto Shrimp over Zoodles
207. ​Salt and Pepper Calamari and Scallops
208. ​Lemon Rosemary Roasted Branzino
209. ​Grilled Lemon Pesto Salmon
210. ​Allspice Shrimps
211. ​Aromatic Salmon with Fennel Seeds
212. ​Baked Cod
213. ​Basil Halibut
214. ​Braised Seabass
215. ​Cod Mash and Broccoli
216. ​Celery Crab Salad
217. ​Cod in Orange Juice
218. ​Cod in Tomatoes
219. ​Cod Relish
220. ​Cold Crab Mix
221. ​Crispy Tilapia with Vegetables
222. ​Crusted Salmon with Horseradish
223. ​Cucumber and Seafood Bowl
224. ​Curry Snapper
225. ​Dill Steamed Salmon
226. ​Fish Salsa
227. ​Fish Spread
228. ​Five-Spices Sole
229. ​Greek-Styled Salmon
230. ​Steamed Trout with Lemon Herb Crust
231. ​Roasted Trout Stuffed with Veggies
232. ​Lemony Trout with Caramelized Shallots
233. ​Easy Tomato Tuna Melts
234. ​Mackerel and Green Bean Salad
235. ​Hazelnut Crusted Sea Bass
236. ​Shrimp and Pea Paella
237. ​Garlic Shrimp with Arugula Pesto
238. ​Baked Oysters with Vegetables
239. ​Creamy Fish Gratin
240. ​Mixed Seafood Dish
241. ​Garlic Shrimp with Olive Oil
242. ​Steamed Mussels in Tomato Garlic
243. ​Mediterranean-Style Mussels
244. ​Leeks and Calamari Mix
245. ​Seafood Paella
246. ​Baked Salmon in Garlic Pepper
247. ​Sauteed Octopus
248. ​Grilled Octopus
249. ​Shrimp Paella
250. ​Salmon and Pesto Salad
251. ​Baked Fennel and Garlic Sea Bass
252. ​Lemon, Garlic & Cilantro Tuna and Rice
253. ​Cod & Green Bean Risotto
254. ​Mixed Pepper Stuffed River Trout
255. ​Haddock & Buttered Leeks
256. ​Thai Spiced Halibut
257. ​Homemade Tuna Niçoise
258. ​Monk-Fish Curry
 259. ​Scallop Salad
260. ​Mackerel Maccheroni
261. ​Maccheroni With Cherry Tomatoes and Anchovies
262. ​Lemon and Shrimp Risotto
263. ​Spaghetti with Clams
264. ​Psarosoupa
265. ​Venere Rice with Shrimp
266. ​Pennette With Salmon and Vodka
267. ​Seafood Carbonara
268. ​Garganelli With Zucchini Pesto and Shrimp
269. ​Salmon Risotto
270. ​Pasta with Cherry Tomatoes and Anchovies
Chapter 4: ​Vegetable Recipes
271. ​Roasted Root Veggies
272. ​White Beans with Vegetables
273. ​Cheesy Stuffed Tomatoes
274. ​Fattoush Salad – Middle East Bread Salad
275. ​Tabbouleh Tidbits Combo Classic
276. ​Veggie Wrap
277. ​Garlic & Tomato Gluten Free Focaccia
278. ​Fresh Tomato Pasta Bowl
279. ​Mashed Cauliflower
280. ​Baked Tempeh with Tomatoes and Garlic
281. ​Butter Green Peas
282. ​Lemon Asparagus
283. ​Lime Green Beans
284. ​Cheese Asparagus
285. ​Creamy Broccoli
286. ​Garlic Eggplant
287. ​Coconut Brussels Sprouts
288. ​Cauliflower Pilaf with Hazelnuts
289. ​Cauliflower and Turmeric Mash
290. ​Spinach and Olives Mix
291. ​Red Cabbage and Walnuts
292. ​Paprika Bok Choy
293. ​Zucchini Mix
294. ​Zucchini and Spring Onions
295. ​Creamy Portobello Mix
296. ​Eggplant Mash
297. ​Cheddar Artichoke
298. ​Squash and Zucchinis
299. ​Dill Leeks
300. ​Vegetable Lasagna
301. ​Simple Mushroom Hats and Eggs
302. ​Ginger and Butternut Bisque Yum
303. ​Hearty Cheesy Cauliflower
304. ​Mesmerizing Spinach Quiche
305. ​Running Away Broccoli Casserole
306. ​Chickpea Curry
307. ​Dill and Garlic Fiesta Platter
308. ​Quick Red Cabbage
309. ​Simple Rice Cauliflower
310. ​Quinoa Bowl
311. ​Authentic Indian Palak Paneer
312. ​All-Time Mixed Vegetable Curry
313. ​Worthy Caramelized Onion
314. ​A Very Greeny Green Beans Platter
315. ​Cauliflower Waffles
316. ​Super food Breakfast Bowl
317. ​Strawberry Chia Pudding
318. ​Blueberry Coconut Porridge
319. ​Green Beans and Radishes Bake
320. ​Green Goddess Buddha Bowl
321. ​Zucchini Sage Pasta
322. ​Broccoli Stir-Fry
323. ​Kale and Cashew Stir-Fry
 324. ​Tofu Green Bean Casserole
325. ​Creamy Stuffed Peppers
326. ​Zucchini Pizza Boats
327. ​Vegan Coconut Curry
328. ​Chiles Rellenos
329. ​Broccoli and Cauliflower Rice Casserole
330. ​Cauliflower Fried Rice
Conclusion
Introduction
What is Gullah Diet?
A diet consisting of vegetables, fruits, and rice that was developed
by the Gullah people along the coast of South Carolina and Georgia.
The diet is low in starch, which helps stave off hunger while
reducing calories consumed. The different foods eaten are high in
nutrients because they contain more water content than other forms
of food. Some people have also attributed the reason for weight loss
to this diet's ability to increase metabolism due to its decreased
calorie content.
Why should I eat this?
The Gullah Diet has been proven to improve your mood while
providing your body with a multitude of vitamins and minerals such
as potassium, iron, vitamin A, vitamin C and fiber. Here are some
benefits of this diet:
1. Increased metabolism: According to the Nutrition Action
Healthletter, the average American consumes 20 to 35 percent
of their calories as starch. The Gullah Diet consists of low
amounts of both total carbohydrates and sugar, so you are
given more energy while cutting down on your daily calorie
consumption.
2. Increased fiber intake: Eating foods high in fiber is one way to
help your digestive system while improving a lot of intestinal
problems like heartburn and constipation. One medium sized
fruit or vegetable usually has about 15 grams of fiber.
3. Better skin and hair health: Fruit and vegetables have
antioxidants which are essential for a healthy body as well as
making cell membranes permeable enough to allow for
 necessary nutrients to pass into the cells. This is important for
cells that need to grow, such as hair and nail cells.
4. Weight loss: One of the main reasons for adopting a diet like
this is for weight loss. I have found that by eating a diet high in
fiber and low in carbohydrates I have a more active metabolism
than if I was eating a high starch diet, which leads to weight
loss. If you are overweight however, please do consult your
physician before starting any kind of diet or exercise program
as improper dieting can have adverse effects on your health.
5. Increased energy: Eating foods that contain vitamins and
minerals will give you increased energy while doing your work
out or when doing everyday tasks like cleaning or shopping
etc.…
6. Decreased cholesterol: Studies have shown that eating foods
high in fiber and low in saturated fats (cholesterol) has
decreased the level of cholesterol in the bloodstream while
lowering the risk for heart disease.
7. Decreased Cancer risk: Fruit and vegetables contain
antioxidants which have been scientifically shown to decrease
the growth of cancer cells.
8. Control Diabetes: According to a study done by The Journal of
The American Dietetic Association, a diet high in fiber can aid
in weight loss while decreasing insulin resistance, which may
help prevent type 2 diabetes.
9. Healthy gums and teeth: Vitamin C are an essential
component for maintaining healthy teeth and gums, according
to The University of Maryland Medical Center.
It is recommended that you eat every three hours to maintain blood
sugar levels and curb hunger pangs. During the last week of the diet
plan, a meal is skipped to reset your metabolism. If you have
already reached your weight loss goal, it is recommended that you
follow this meal skipping process once a week for an entire year.
This book contains recipes that contain foods that are low in fat and
high in fiber, which results in a lower calorie intake. You will also be
eating foods with higher protein levels as well as an increased
number of fruits and vegetables. This diet plan is more of a lifestyle
change to keep you healthy and active, while keeping the pounds
off.
There is no need to starve yourself on this diet because you are only
eliminating carbohydrates which has been proven to cause weight
loss. Being deficient on nutrition is not good for anybody! Enjoy.
 Chapter 1: Breakfast Recipes

1. Bacon & Avocado Omelet

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Servings: 1
Ingredients:
1 slice of crispy bacon
2 organic eggs
.5cup grated parmesan cheese
2 tbsp. Ghee
1 Avocado
Directions:
Cook the bacon and set aside.
Mix the eggs and parmesan cheese.
Heat a skillet and add the ghee to melt. Mix in the eggs then cook
for 30 seconds.
Flip and cook again for 30 seconds.
Serve with the crunched bacon bits and sliced avocado.
Nutrition:
Carbohydrate: 3.3 grams
Protein: 30 grams
Fat: 63 grams
Calories: 719

2. Bacon & Cheese Frittata

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Servings: 6
Ingredients:
1 cup Heavy cream
6 eggs
5 slices of bacon
2 green onions
4oz. Cheddar cheese
Directions:
Heat the oven temperature to reach 350 F.
Whisk the eggs and seasonings. Put in the pie pan. Bake for 30-35
minutes. Cool down and serve.
Nutrition:
Protein: 13 grams
Carbohydrate: 2 grams
Fat: 29 grams
Calories: 320

3. Bacon & Egg Breakfast Muffins

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Servings: 12
Ingredients:
8 eggs
8 slices of bacon
.66 cup green onion
Directions:
Heat the oven at 350° Fahrenheit. Grease the muffins
Fry the bacon in medium setting until it’s crispy, chopped. Mix with
the eggs and green onions. Put to muffin thin and bake for 20 to 25
minutes. Cool and serve.
Nutrition:
Carbohydrate: 0.4 grams
Protein: 5.6 grams
Fat: 4.9 grams
Calories: 69

4. Bacon Hash
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 2
Ingredients:
1 small green pepper
2 Jalapenos
1 onion
4 eggs
6 slices of bacon
Directions:
Chop the bacon into chunks. Set aside. Slice the onions and
peppers. Dice the jalapenos.
Warm-up a skillet and fry the veggies. Once browned, combine the
mixtures and cook until crispy. Serve with the eggs.
Nutrition:
Carbohydrate: 9 grams
Protein: 23 grams
Fat: 24 grams
Calories: 366

5. Bagels with Cheese

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 6
Ingredients:
2 cups mozzarella cheese
1 tsp. baking powder
3oz. Cream cheese
1.5 cups Almond flour
2 eggs
Directions:
Shred the mozzarella and combine with the flour, baking powder,
and cream cheese. Microwave for one minute. Mix.
Cool and put the eggs. Break into six parts and shape into round
bagels.
Bake for 12 to 15 minutes. Serve.
Nutrition:
Carbohydrate: 8 grams
Protein: 19 grams
Fat: 31 grams
Calories: 374

6. Chicken Omelet
Preparation time: 15 minutes
Cooking time: 10 minutes
Servings: 1
Ingredients:
2 eggs, beaten
Salt and ground black pepper to taste
Olive oil spray
1 oz rotisserie chicken, cooked and shredded
1 tomato, cored and chopped
2 bacon slices, crumbled
1 small avocado, peeled and chopped
1 tbsp mayonnaise
1 tsp mustard
Directions:
In medium bowl, whisk together eggs, salt and pepper. Preheat the
pan on medium heat, add some Cook oil, pour in egg mixture and
cook for 5 minutes.
Place chicken, tomato, bacon, avocado, mayonnaise and mustard on
one half of omelet. Then fold omelet. Close pan with lid and cook for
about 5 minutes. Serve warm.
Nutrition:
Carbohydrates: 0 grams
Fat: 7 grams
Protein: 6 grams
Calories: 93

7. Baked Eggs in the Avocado

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 1
Ingredients:
Half avocado
1 egg
1 tbsp. Olive oil
.5 cup shredded cheddar cheese
Directions:
Heat the oven to reach 425° Fahrenheit.
Remove the avocado flesh. Drizzle with oil and put the eggs.
Sprinkle with cheese and bake for 15 to 16 minutes. Serve.
Nutrition:
Carb: 3 grams
Fat: 52 grams
Protein: 21 grams
Calories: 452

8. Kale Fritters
Preparation Time: 10 minutes
Cooking Time: 4 minutes
Servings: 6
Ingredients:
7 oz kale, chopped (tiny pieces)
10 oz zucchini, washed and grated
1 tsp basil
½ tsp salt
¼ cup almond flour
½ tbsp mustard
1 large egg
1 tbsp coconut milk
1 white onion, diced
1 tbsp olive oil
Directions:
In medium bowl, mix together kale and zucchini. Add basil and salt
and stir. Add almond flour and mustard. Stir well.
In another bowl, whisk together egg, coconut milk and onion. Pour
egg mixture into zucchini mixture and knead thick dough.
Preheat pan with olive oil on medium heat. Shape fritters with help
of spoon and put them in pan. Cook fritters for about 2 minutes per
side. Transfer fritters to paper towel to remove excess oil. Serve
hot.
Nutrition:
Carbohydrate: 4 grams
Fat: 5 grams
Protein: 16 grams
Calories: 110

9. Breakfast Skillet
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 2
Ingredients:
75-1lb. organic ground turkey
6 organic eggs
1 cup salsa
Directions:
Grease the skillet, then put the turkey and simmer.
Fold in the salsa and simmer for two to three minutes.
Put the eggs to the top of the turkey base.
Cook for seven minutes. Serve.
Nutrition:
Carbohydrate: 7.1 grams
Protein: 65.2 grams
Fat: 32 grams
Calories: 556

10. Brunch BLT Wrap

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 1
Ingredients:
4 bacon slices
2 Romaine lettuce leaves
.25 cup tomatoes
2 tsp. Mayo
Pepper
Directions:
Cook the bacon until crispy in a skillet. Spread mayonnaise on one
side of the lettuce.
Add the bacon and tomato. Roll it up and serve.
Nutrition:
Carbohydrate: 2 grams
Protein: 8 grams
Fat: 24 grams
Calories: 256

11. Breakfast Cheesy Sausage

Preparation time: 20 minutes
Cooking time: 5 minutes
Servings: 1
Ingredients:
1 pork sausage link, cut open and casing discarded
Sea salt and black pepper, to taste
½ teaspoon thyme
½ teaspoon sage
½ cup mozzarella cheese, shredded
Directions:
Mix sausage meat with thyme, sage, mozzarella cheese, sea salt and
black pepper.
Shape the mixture into 2 equal-sized patties and transfer to a hot
pan.
Cook for about 5 minutes per side and dish out to serve.
Nutrition:
Calories 245
Carbs0.8 g
Fats 19.6 g
Protein 15.7 g

12. Cauliflower Toast with Avocado

Preparation time:20 minutes
Cooking time: 20 minutes
Servings: 3
Ingredients:
3 large eggs
3 big head cauliflowers, grated
3 medium avocados, pitted and chopped
1 cup mozzarella cheese, shredded
Salt and black pepper, to taste
Directions:
Preheat the oven to 420°F and line a baking sheet with parchment.
Place the cauliflower in a microwave-safe bowl and microwave for
about 7 minutes on high.
Spread on paper towels to drain after the cauliflower has completely
cooled and press with a clean towel to remove excess moisture.
Put the cauliflower back in the bowl and stir in the mozzarella
cheese and egg.
Season with salt and black pepper and stir until well combined.
Spoon the mixture onto the baking sheet in two rounded squares, as
evenly as possible.
Bake for about 20 minutes until golden brown on the edges.
Mash the avocado with a pinch of salt and black pepper.
Spread the avocado onto the cauliflower toast and serve.
Nutrition:
Calories 127
Carbs 9.1 g
Fats 7 g
Protein 9.3 g

13. Avocado Toast

Preparation time:5 minutes
Cooking time: 2 minutes
Servings: 2
Ingredients
1 tablespoon sunflower oil
½ cup parmesan cheese, shredded
1 medium avocado, sliced
Sea salt, to taste
4 slices cauliflower bread
Directions:
Heat oil in a pan and cook cauliflower bread slices for about 2
minutes per side.
Season avocado with sea salt and place on the cauliflower bread.
Top with parmesan cheese and microwave for about 2 minutes.
Nutrition:
Calories 141
Carbs4.5 g
Fats 10 g
Protein 10.6 g

14. Chocolate Chip Waffles

Preparation time:30 minutes
Cooking time: 1 hour
Servings: 3
Ingredients:
3 scoop vanilla protein powder
3 pinch pink Himalayan Sea salt
150 grams sugar-free chocolate chips
3 large eggs, separated
3 tablespoons butter, melted
Directions:
Mix together egg yolks, vanilla protein powder and butter in a bowl.
Whisk together egg whites thoroughly in another bowl and transfer
to the egg yolks mixture.
Add the sugar-free chocolate chips and a pinch of pink salt.
Transfer this mixture to the waffle maker and cook according to
manufacturer’s instructions.
Nutrition:
Calories 301
Carbs 6.9 g
Fats 18.8 g
Protein 29.9 g

15. Egg Crepes with Avocados

Preparation time:15 minutes
Cooking time: 3 minutes
Servings: 4
Ingredients:
4 eggs
2 large avocados, thinly sliced
3 teaspoon olive oil
1½ cup alfalfa sprouts
4 slices turkey breast cold cuts, shredded
Directions:
Heat olive oil over medium heat in a pan and crack in the eggs.
Spread the eggs lightly with the spatula and cook for about 3
minutes on both sides.
Dish out the egg crepe and top with turkey breast, alfalfa sprouts
and avocado.
Roll up tightly and serve warm.
Nutrition:
Calories 372
Carbs 9.3 g
Fats 25.9 g
Protein 27.2 g

16. Ham and Cheese Pockets

Preparation time:30 minutes
Cooking time: 20 minutes
Servings: 3
Ingredients:
3 oz cream cheese
1 cup mozzarella cheese, shredded
3 tablespoons flax meal
4 oz provolone cheese slices
6 oz ham
Directions:
Preheat the oven to 400°F and line a baking sheet with parchment
paper.
Microwave mozzarella cheese and cream cheese for about 1 minute.
Stir in the flax meal and combine well to make the dough.
Roll the dough and add provolone cheese slices and ham.
Fold the dough like an envelope, seal it and poke some holes in it.
Place on the baking sheet and transfer to the oven.
Bake for about 20 minutes until golden brown and remove from the
oven.
Allow it to cool and cut in half while still hot to serve.
Nutrition:
Calories 361
Carbs7.9 g
Fats 27.6 g
Protein 24.8 g

17. Clementine and Pistachio Ricotta

Preparation time:10 minutes
Cooking time:15 minutes
Servings: 3
Ingredients:
3 teaspoons pistachios, chopped
1 cup ricotta
6 strawberries
2 tablespoon butters, melted
3 clementine, peeled and segmented
Directions:
Divide the ricotta into 2 serving bowls.
Top with clementine segments, strawberries, pistachios and butter to
serve.
Nutrition:
Calories 311
Carbs12.7 g
Fats 25.1 g
Protein 10.7 g

18. Avo-Tacos
Preparation time:15 minutes
Cooking time: 5 minutes
Servings: 4
Ingredients
30 milliliters, Avocado Oil
60 g, Cauliflower Rice
58 g, Walnuts or Pecans, crushed
14 g, Chipotle Chili, chopped
14 g, Jalapeno Pepper, minced
20 g Onions, chopped
2.5 g Cumin
2.5 g salt, sea salt preferred
100 g, Tomato, ripe, diced
2 tablespoons, Lime Juice
Directions:
Start by grabbing a bowl and putting the salsa ingredients together;
in a small bowl, you’ll need the diced tomatoes, jalapeno, the onion,
and half of the lime. If you want, you can add in a bit of cilantro to
give it a bit more freshness, and don’t forget to add the salt!
Once you’re done, put a frying pan on medium heat and add the
avocado oil and let it heat.
In the meantime, you can get together the rest of the ingredients,
including the cauliflower-rice (which you can totally make at home if
you want--it’s a 5-minute blend job), and toss in everything but the
avocado, and cook on low to medium heat for about 5 minutes.
Add the mixture to the avocado halves and top with salsa and
munch away!
Nutrition:
Calories 179
Carbs13 g
Fats 28.24 g
Protein 4 g

19. The Asian Chickpea Pancake

Preparation time:5 minutes
Cooking time: 10 minutes
Servings: 1
Ingredients:
34 grams Green Onion, chopped
34 grams Red Pepper, thinly sliced
70 grams Chickpea Powder
1.5 grams, Garlic Powder
1.25 grams, Baking Powder
1 .5 grams, Salt
0.25-gram, Chili Flakes
Directions:
This chickpea pancake is super easy. Take your vegetables, prep
them, then mix everything else, starting from the chickpea flour to
the chili flakes in a bowl. Whisk until you see air bubbles, just like
you would for a normal pancake.
Add the chopped veggies and after one final stir, add the mixture to
a preheated skillet and allow it to spread evenly over the pan for
about 5 minutes. Once the underside is cooked through, flip and let
it cook for an additional 5 minutes, and once you are done, simply
plate and serve.
Nutrition:
Calories 227
Carbs38 g
Fats 3.6 g
Protein 12 g

20. Overnight Oat Bowl

Preparation time:10 minutes
Cooking time: 10 minutes
Servings: 2
Ingredients
15 grams, Chia Seeds
75 grams, Hemp Hearts
14 grams, Sweetener
½ blueberries
2/3 Cup, Coconut Milk
¼ grams, Vanilla Extract/Vanilla Bean
1.25 grams of Salt
Directions:
Thoroughly mix in all of your ingredients and allow the bowl to sit
overnight in a covered container to avoid evaporation. You want the
oats to sit for at least 8 hours, so if you have a long night ahead of
you, plan accordingly.
Nutrition:
Calories 634
Carbs17 g
Fats 52.32 g
Protein 27.75 g

21. Cheesy Bacon & Egg Cups

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 6
Ingredients:
6 bacon slices
6 large eggs
.25 cup Cheese
1 spinach
Pepper
Directions:
Set the oven setting to 400º Fahrenheit.
Cook the bacon in medium-heat. Grease muffin tins.
Put the slice of bacon. Mix the eggs and combine with the spinach.
Add the batter to tins and sprinkle with cheese. Put salt and pepper.
Bake for 15 minutes. Serve.
Nutrition:
Carbohydrate: 1 gram
Protein: 8 grams
Fat: 7 grams
Calories: 101

22. Coconut Porridge

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Servings: 1
Ingredients:
4tsp. Coconut cream
1 pinch ground psyllium husk powder
1 tbsp. Coconut flour
1 Flaxseed egg
1 oz. coconut butter
Directions:
Toss all of the mixtures in a small pan, cook on low heat.
Serve.
Nutrition:
Carbohydrate: 5.4 grams
Protein: 10.1 grams
Fat: 22.8 grams
Calories: 401

23. Cream Cheese Eggs

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Servings: 1
Ingredients:
1 tbsp. butter
2 eggs
2 tbsp. soft cream cheese with chives
Directions:
Heat a skillet and melt the butter. Whisk the eggs with the cream
cheese.
Cook until done. Serve.
Nutrition:
Carbohydrate: 3 grams
Protein: 15 grams
Fat: 31 grams
Calories: 341

24. Creamy Basil Baked Sausage

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Servings: 12
Ingredients:
3 lb. Italian sausage
8 oz. Cream cheese
25 cup Heavy cream
.25 cup Basil pesto
8 oz. Mozzarella
Directions:
Set the oven at 400º Fahrenheit.
Put the sausage to the dish and bake for 30 minutes. Combine the
heavy cream, pesto, and cream cheese. Pour the sauce over the
casserole and top it off with the cheese.
Bake for 10 minutes. Serve.
Nutrition:
Carbohydrate: 4 grams
Protein: 23 grams
Fat: 23 grams
Calories: 316

25. Almond Coconut Egg Wraps

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Servings: 4
Ingredients:
5 organic eggs
1 tbsp. coconut flour
.25 tsp. Sea Salt
2 tbsp. Almond meal
Directions:
Blend the mixtures in a blender. Warm-up a skillet, medium-high.
Put two tablespoons of batter then cook for 3 minutes.
Flip to cook for another 3 minutes. Serve.
Nutrition:
Carbohydrate: 3 grams
Protein: 8 grams
Fat: 8 grams
Calories: 111

26. Ricotta Cloud Pancakes

Preparation Time: 10 minutes
Cooking Time: 2 minutes
Servings: 4
Ingredients:
1 cup almond flour
1 tsp low carb baking powder
2 ½ tbsp swerve
1/3 tsp salt
1 ¼ cup ricotta cheese
1/3 cup coconut milk
2 large eggs
1 cup heavy whipping cream
Directions:
In a medium bowl, whisk the almond flour, baking powder, swerve,
and salt. Set aside.
Then, crack the eggs into the blender and process on medium speed
for 30 seconds. Add the ricotta cheese, continue processing it, and
gradually pour the coconut milk in while you keep on blending.
In about 90 seconds, the mixture will be creamy and smooth. Pour it
into the dry ingredients and whisk to combine.
Set a skillet over medium heat and let it heat for a minute. Then,
fetch a soup spoonful of mixture into the skillet and cook it for 1
minute.
Flip the pancake and cook further for 1 minute. Remove onto a plate
and repeat the cooking process until the batter is exhausted. Serve
the pancakes with whipping cream.
Nutrition:
Carbohydrate: 7g
Fat: 31g
Protein: 12g
Calories: 407

27. Cinnamon Coffee

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Servings: 1
Ingredients:
2tbsp. ground coffee
1/3 cup heavy whipping cream
1tsp. ground cinnamon
2 cups of water
Directions:
Start by mixing the cinnamon with the ground coffee.
Pour in hot water, whip the cream until stiff peaks.
Serve with cinnamon.
Nutrition:
Net Carbohydrate: 1g
Fiber: 1g
Fat: 14g
Protein: 1g
Calories: 136

28. Waffles and Blueberries

Preparation Time: 15 minutes
Cooking Time: 10 to 15 minutes
Servings: 8
Ingredients:
8 eggs
5 oz. melted butter
1 tsp. vanilla extract
2 tsp. baking powder
1/3 cup coconut flour
Topping:
3 oz. butter
1 oz. blueberries
Directions:
Mix the butter and eggs, put in the remaining items except topping.
Cook the batter in medium heat. Serve with blueberries plus batter.
Nutrition:
Net Carbohydrate: 3g
Fiber: 5g
Fat: 56g
Protein: 14g
Calories: 575

29. Baked Avocado Eggs

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Servings: 4
Ingredients:
avocados
4 eggs
½ cup bacon bits
2 tbsp. chives
1 sprig basil
1 cherry tomato
Salt
pepper
Shredded cheddar cheese
Directions:
Heat the oven to 400 degrees Fahrenheit
Remove the avocado seed. Break eggs onto the center hole of the
avocado. Put salt and pepper.
Top with bacon bits and bake for 15 minutes. Serve!
Nutrition:
Calories: 271
Fat: 21g
Fiber: 5g
Protein: 13g
Carbohydrate: 7g

30. Mushroom Omelet

Preparation Time: 15 minutes
Cooking Time: 5 minutes
Servings: 1
Ingredients:
3 eggs
1 oz. cheese
1 oz. butter
¼ yellow onion
4 large mushrooms
vegetables
Salt
pepper
Directions:
Beat the eggs, put some salt and pepper.
Cook the mushroom and onion. Put the egg mixture into the pan
and cook on medium heat.
Put the cheese on top of the still-raw portion of the egg.
Pry the edges of the omelet and fold it in half. Serve.
Nutrition:
Carbohydrate: 5g
Fiber: 1g
Fat: 44g
Protein: 26g
Calories: 520

31. Coconut Crepes

Preparation time:10 minutes
Cooking time: 8 minutes
Servings: 3
Ingredients
15 grams Virgin Coconut Oil
¼ cup, Almond Milk
¼ cup, Coconut Milk
¼ grams, Vanilla Essence
30 grams, Coconut Flour
15 grams, Almond Meal
1 cup Applesauce
Directions:
Dump all of your ingredients into one large bowl and whisk until
smooth. Then set aside for ten minutes to allow the liquid to absorb
into the flour. In the meantime, lightly oil a frying pan on the stove,
and pour in the batter and spread until the pan is coated with a thin
layer.
Cook until the crepe starts to get crispy, and flip. Another minute on
the stove, and you are ready to serve alongside your toppings of
choice or course.
Nutrition:
Calories 437
Carbs 12.15 g
Fats 16.54 g
Protein 1 g

32. Matcha Avocado Pancakes

Preparation time:10 minutes
Cooking time: 5 minutes
Servings: 6
Ingredients:
1 cup Almond Flour
1 medium-sized avocado, mashed
1 cup Coconut Milk
1 tbsp Matcha Powder
½ tsp Baking Soda
¼ tsp Salt
Directions:
Mix all ingredients into a batter.
To thin the mixture out, add water as need be.
Another random document with
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The Project Gutenberg eBook of The Cornhill
Magazine, February, 1860 (Vol. I, No. 2)
 This ebook is for the use of anyone anywhere in the United
States and most other parts of the world at no cost and with
almost no restrictions whatsoever. You may copy it, give it away
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eBook.

Title: The Cornhill Magazine, February, 1860 (Vol. I, No. 2)

Author: Various

Release date: May 26, 2022 [eBook #68175]

Language: English

Original publication: United Kingdom: Smith, Elder and Co, 1860

Credits: hekula03, Charlie Howard, and the Online Distributed

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was produced from images made available by the
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*** START OF THE PROJECT GUTENBERG EBOOK THE

CORNHILL MAGAZINE, FEBRUARY, 1860 (VOL. I, NO. 2) ***
 Transcriber’s Note
Larger versions of most illustrations may be seen by right-
clicking them and selecting an option to view them separately,
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 THE

CORNHILL MAGAZINE.
FEBRUARY, 1860.

CONTENTS.

PAGE
Nil Nisi Bonum 129
Invasion Panics 135
To Goldenhair (from Horace). By Thomas Hood. 149
Framley Parsonage 150
Chapter IV.—A Matter of Conscience.
„ V.—Amantium Iræ Amoris Integratio.
„ VI.—Mr. Harold Smith’s Lecture.
Tithonus. By Alfred Tennyson 175
William Hogarth: Painter, Engraver, and Philosopher.
Essays on the Man, the Work, and the Time 177
I.—Little Boy Hogarth.
Unspoken Dialogue. By R. Monckton Milnes. (With an
Illustration) 194
Studies in Animal Life 198
 Chapter II.— Ponds and rock-pools— Our necessary tackle
— Wimbledon Common— Early memories— Gnat larvæ—
Entomostraca and their paradoxes— Races of animals
dispensing with the sterner sex— Insignificance of males—
Volvox globator: is it an animal?— Plants swimming like
animals— Animal retrogressions— The Dytiscus and its
larva— The dragon-fly larva— Molluscs and their eggs—
Polypes, and how to find them— A new polype, Hydra
rubra— Nest-building fish— Contempt replaced by
reverence.

Curious, if True. (Extract from a Letter from Richard

Whittingham, Esq.) 208
Life among the Lighthouses 220
Lovel the Widower 233
Chapter II.—In which Miss Prior is kept at the Door. (With
an Illustration.)
An Essay without End 248

LONDON: SMITH, ELDER AND CO.,

65, CORNHILL.
 THE

CORNHILL MAGAZINE.
FEBRUARY, 1860.

Nil Nisi Bonum.

Almost the last words which Sir Walter spoke to Lockhart, his
biographer, were, “Be a good man, my dear!” and with the last flicker
of breath on his dying lips, he sighed a farewell to his family, and
passed away blessing them.
Two men, famous, admired, beloved, have just left us, the
Goldsmith and the Gibbon of our time. Ere a few weeks are over,
many a critic’s pen will be at work, reviewing their lives, and passing
judgment on their works. This is no review, or history, or criticism:
only a word in testimony of respect and regard from a man of letters,
who owes to his own professional labour the honour of becoming
acquainted with these two eminent literary men. One was the first
ambassador whom the New World of Letters sent to the Old. He was
born almost with the republic; the pater patriæ had laid his hand on
the child’s head. He bore Washington’s name: he came amongst us
bringing the kindest sympathy, the most artless, smiling goodwill. His
new country (which some people here might be disposed to regard
rather superciliously) could send us, as he showed in his own
person, a gentleman, who, though himself born in no very high
sphere, was most finished, polished, easy, witty, quiet; and, socially,
the equal of the most refined Europeans. If Irving’s welcome in
England was a kind one, was it not also gratefully remembered? If
he ate our salt, did he not pay us with a thankful heart? Who can
calculate the amount of friendliness and good feeling for our country
which this writer’s generous and untiring regard for us disseminated
1
in his own? His books are read by millions of his countrymen, whom
he has taught to love England, and why to love her. It would have
been easy to speak otherwise than he did: to inflame national
rancours, which, at the time when he first became known as a public
writer, war had just renewed: to cry down the old civilization at the
expense of the new: to point out our faults, arrogance, shortcomings,
and give the republic to infer how much she was the parent state’s
superior. There are writers enough in the United States, honest and
otherwise, who preach that kind of doctrine. But the good Irving, the
peaceful, the friendly, had no place for bitterness in his heart, and no
scheme but kindness. Received in England with extraordinary
tenderness and friendship (Scott, Southey, Byron, a hundred others
have borne witness to their liking for him), he was a messenger of
goodwill and peace between his country and ours. “See, friends!” he
seems to say, “these English are not so wicked, rapacious, callous,
proud, as you have been taught to believe them. I went amongst
them a humble man; won my way by my pen; and, when known,
found every hand held out to me with kindliness and welcome. Scott
is a great man, you acknowledge. Did not Scott’s king of England
give a gold medal to him, and another to me, your countryman, and
a stranger?”
Tradition in the United States still fondly retains the history of the
feasts and rejoicings which awaited Irving on his return to his native
country from Europe. He had a national welcome; he stammered in
his speeches, hid himself in confusion, and the people loved him all
the better. He had worthily represented America in Europe. In that
young community a man who brings home with him abundant
European testimonials is still treated with respect (I have found
American writers of wide-world reputation, strangely solicitous about
the opinions of quite obscure British critics, and elated or depressed
by their judgments); and Irving went home medalled by the king,
diplomatized by the university, crowned, and honoured and admired.
He had not in any way intrigued for his honours, he had fairly won
them; and, in Irving’s instance, as in others, the old country was glad
and eager to pay them.
In America the love and regard for Irving was a national
sentiment. Party wars are perpetually raging there, and are carried
on by the press with a rancour and fierceness against individuals
which exceed British, almost Irish, virulence. It seemed to me, during
a year’s travel in the country, as if no one ever aimed a blow at
Irving. All men held their hand from that harmless, friendly
peacemaker. I had the good fortune to see him at New York,
2
Philadelphia, Baltimore and Washington, and remarked how in
every place he was honoured and welcome. Every large city has its
“Irving House.” The country takes pride in the fame of its men of
letters. The gate of his own charming little domain on the beautiful
Hudson River was for ever swinging before visitors who came to
3
him. He shut out no one. I had seen many pictures of his house,
and read descriptions of it, in both of which it was treated with a not
unusual American exaggeration. It was but a pretty little cabin of a
place; the gentleman of the press who took notes of the place, whilst
his kind old host was sleeping, might have visited the whole house in
a couple of minutes.
And how came it that this house was so small, when Mr. Irving’s
books were sold by hundreds of thousands, nay, millions, when his
profits were known to be large, and the habits of life of the good old
bachelor were notoriously modest and simple? He had loved once in
his life. The lady he loved died; and he, whom all the world loved,
never sought to replace her. I can’t say how much the thought of that
fidelity has touched me. Does not the very cheerfulness of his after
life add to the pathos of that untold story? To grieve always was not
in his nature; or, when he had his sorrow, to bring all the world in to
condole with him and bemoan it. Deep and quiet he lays the love of
his heart, and buries it; and grass and flowers grow over the scarred
ground in due time.
Irving had such a small house and such narrow rooms, because
there was a great number of people to occupy them. He could only
afford to keep one old horse (which, lazy and aged as it was,
managed once or twice to run away with that careless old
horseman). He could only afford to give plain sherry to that amiable
British paragraph-monger from New York, who saw the patriarch
asleep over his modest, blameless cup, and fetched the public into
his private chamber to look at him. Irving could only live very
modestly, because the wifeless, childless man had a number of
children to whom he was as a father. He had as many as nine
nieces, I am told—I saw two of these ladies at his house—with all of
whom the dear old man had shared the produce of his labour and
genius.
“Be a good man, my dear.” One can’t but think of these last
words of the veteran Chief of Letters, who had tasted and tested the
value of worldly success, admiration, prosperity. Was Irving not
good, and, of his works, was not his life the best part? In his family,
gentle, generous, good-humoured, affectionate, self-denying: in
society, a delightful example of complete gentlemanhood; quite
unspoiled by prosperity; never obsequious to the great (or, worse
still, to the base and mean, as some public men are forced to be in
his and other countries); eager to acknowledge every
contemporary’s merit; always kind and affable with the young
members of his calling; in his professional bargains and mercantile
dealings delicately honest and grateful; one of the most charming
masters of our lighter language; the constant friend to us and our
nation; to men of letters doubly dear, not for his wit and genius
merely, but as an exemplar of goodness, probity, and pure life:—I
don’t know what sort of testimonial will be raised to him in his own
country, where generous and enthusiastic acknowledgment of
American merit is never wanting: but Irving was in our service as well
as theirs; and as they have placed a stone at Greenwich yonder in
memory of that gallant young Bellot, who shared the perils and fate
of some of our Arctic seamen, I would like to hear of some memorial
raised by English writers and friends of letters in affectionate
remembrance of the dear and good Washington Irving.
As for the other writer, whose departure many friends, some few
most dearly-loved relatives, and multitudes of admiring readers
deplore, our republic has already decreed his statue, and he must
have known that he had earned this posthumous honour. He is not a
poet and man of letters merely, but citizen, statesman, a great British
worthy. Almost from the first moment when he appears, amongst
boys, amongst college students, amongst men, he is marked, and
takes rank as a great Englishman. All sorts of successes are easy to
him: as a lad he goes down into the arena with others, and wins all
the prizes to which he has a mind. A place in the senate is
straightway offered to the young man. He takes his seat there; he
speaks, when so minded, without party anger or intrigue, but not
without party faith and a sort of heroic enthusiasm for his cause. Still
he is poet and philosopher even more than orator. That he may have
leisure and means to pursue his darling studies, he absents himself
for a while, and accepts a richly-remunerated post in the East. As
learned a man may live in a cottage or a college common-room; but
it always seemed to me that ample means and recognized rank were
Macaulay’s as of right. Years ago there was a wretched outcry raised
because Mr. Macaulay dated a letter from Windsor Castle, where he
was staying. Immortal gods! Was this man not a fit guest for any
palace in the world? or a fit companion for any man or woman in it? I
daresay, after Austerlitz, the old K. K. court officials and footmen
sneered at Napoleon for dating from Schönbrunn. But that miserable
“Windsor Castle” outcry is an echo out of fast-retreating old-world
remembrances. The place of such a natural chief was amongst the
first of the land; and that country is best, according to our British
notion, at least, where the man of eminence has the best chance of
investing his genius and intellect.
If a company of giants were got together, very likely one or two
of the mere six-feet-six people might be angry at the incontestable
superiority of the very tallest of the party: and so I have heard some
London wits, rather peevish at Macaulay’s superiority, complain that
he occupied too much of the talk, and so forth. Now that wonderful
tongue is to speak no more, will not many a man grieve that he no
longer has the chance to listen? To remember the talk is to wonder:
to think not only of the treasures he had in his memory, but of the
trifles he had stored there, and could produce with equal readiness.
Almost on the last day I had the fortune to see him, a conversation
happened suddenly to spring up about senior wranglers, and what
they had done in after life. To the almost terror of the persons
present, Macaulay began with the senior wrangler of 1801–2–3–4,
and so on, giving the name of each, and relating his subsequent
career and rise. Every man who has known him has his story
regarding that astonishing memory. It may be he was not ill-pleased
that you should recognize it; but to those prodigious intellectual
feats, which were so easy to him, who would grudge his tribute of
homage? His talk was, in a word, admirable, and we admired it.
Of the notices which have appeared regarding Lord Macaulay,
up to the day when the present lines are written (the 9th of January),
the reader should not deny himself the pleasure of looking especially
at two. It is a good sign of the times when such articles as these (I
mean the articles in The Times and Saturday Review) appear in our
public prints about our public men. They educate us, as it were, to
admire rightly. An uninstructed person in a museum or at a concert
may pass by without recognizing a picture or a passage of music,
which the connoisseur by his side may show him is a masterpiece of
harmony, or a wonder of artistic skill. After reading these papers you
like and respect more the person you have admired so much
already. And so with regard to Macaulay’s style there may be faults
of course—what critic can’t point them out? But for the nonce we are
not talking about faults: we want to say nil nisi bonum. Well—take at
hazard any three pages of the Essays or History;—and, glimmering
below the stream of the narrative, as it were, you, an average reader,
see one, two, three, a half-score of allusions to other historic facts,
characters, literature, poetry, with which you are acquainted. Why is
this epithet used? Whence is that simile drawn? How does he
manage, in two or three words, to paint an individual, or to indicate a
landscape? Your neighbour, who has his reading, and his little stock
of literature stowed away in his mind, shall detect more points,
allusions, happy touches, indicating not only the prodigious memory
and vast learning of this master, but the wonderful industry, the
honest, humble previous toil of this great scholar. He reads twenty
books to write a sentence; he travels a hundred miles to make a line
of description.
 Many Londoners—not all—have seen the British Museum
Library. I speak à cœur ouvert, and pray the kindly reader to bear
with me. I have seen all sorts of domes of Peters and Pauls, Sophia,
Pantheon,—what not?—and have been struck by none of them so
much as by that catholic dome in Bloomsbury, under which our
million volumes are housed. What peace, what love, what truth, what
beauty, what happiness for all, what generous kindness for you and
me, are here spread out! It seems to me one cannot sit down in that
place without a heart full of grateful reverence. I own to have said my
grace at the table, and to have thanked heaven for this my English
birthright, freely to partake of these bountiful books, and to speak the
truth I find there. Under the dome which held Macaulay’s brain, and
from which his solemn eyes looked out on the world but a fortnight
since, what a vast, brilliant, and wonderful store of learning was
ranged! what strange lore would he not fetch for you at your bidding!
A volume of law, or history, a book of poetry familiar or forgotten
(except by himself who forgot nothing), a novel ever so old, and he
had it at hand. I spoke to him once about Clarissa. “Not read
Clarissa!” he cried out. “If you have once thoroughly entered on
Clarissa, and are infected by it, you can’t leave it. When I was in
India, I passed one hot season at the hills, and there were the
governor-general, and the secretary of government, and the
commander-in chief, and their wives. I had Clarissa with me: and, as
soon as they began to read, the whole station was in a passion of
excitement about Miss Harlowe and her misfortunes, and her
scoundrelly Lovelace! The governor’s wife seized the book, and the
secretary waited for it, and the chief justice could not read it for
tears!” He acted the whole scene: he paced up and down the
Athenæum library: I daresay he could have spoken pages of the
book—of that book, and of what countless piles of others!
In this little paper let us keep to the text of nil nisi bonum. One
paper I have read regarding Lord Macaulay says “he had no heart.”
Why, a man’s books may not always speak the truth, but they speak
his mind in spite of himself: and it seems to me this man’s heart is
beating through every page he penned. He is always in a storm of
revolt and indignation against wrong, craft, tyranny. How he cheers
heroic resistance; how he backs and applauds freedom struggling for
its own; how he hates scoundrels, ever so victorious and successful;
how he recognizes genius, though selfish villains possess it! The
critic who says Macaulay had no heart, might say that Johnson had
none: and two men more generous, and more loving, and more
hating, and more partial, and more noble, do not live in our history.
The writer who said that Lord Macaulay had no heart could not
know him. Press writers should read a man well, and all over, and
again; and hesitate, at least, before they speak of those αἰδοἴα.
Those who knew Lord Macaulay knew how admirably tender, and
4
generous, and affectionate he was. It was not his business to bring
his family before the theatre footlights, and call for bouquets from the
gallery as he wept over them.
If any young man of letters reads this little sermon—and to him,
indeed, it is addressed—I would say to him, “Bear Scott’s words in
your mind, and ‘be good, my dear.’” Here are two literary men gone
to their account, and, laus Deo, as far as we know, it is fair, and
open, and clean. Here is no need of apologies for shortcomings, or
explanations of vices which would have been virtues but for
unavoidable &c. Here are two examples of men most differently
gifted: each pursuing his calling; each speaking his truth as God
bade him; each honest in his life; just and irreproachable in his
dealings; dear to his friends; honoured by his country; beloved at his
fireside. It has been the fortunate lot of both to give uncountable
happiness and delight to the world, which thanks them in return with
an immense kindliness, respect, affection. It may not be our chance,
brother scribe, to be endowed with such merit, or rewarded with such
fame. But the rewards of these men are rewards paid to our service.
We may not win the baton or epaulettes; but God give us strength to
guard the honour of the flag!

FOOTNOTES:
1
See his Life in the most remarkable Dictionary of
Authors, published lately at Philadelphia, by Mr.
Alibone.
2
At Washington, Mr. Irving came to a lecture given by the
writer, which Mr. Filmore and General Pierce, the
president and president elect, were also kind enough to
attend together. “Two Kings of Brentford smelling at one
rose,” says Irving, looking up with his good-humoured
smile.
3
Mr. Irving described to me, with that humour and good
humour which he always kept, how, amongst other
visitors, a member of the British press who had carried
his distinguished pen to America (where he employed it
in vilifying his own country) came to Sunnyside,
introduced himself to Irving, partook of his wine and
luncheon, and in two days described Mr. Irving, his
house, his nieces, his meal, and his manner of dozing
afterwards, in a New York paper. On another occasion,
Irving said, laughing: “Two persons came to me, and
one held me in conversation whilst the other miscreant
took my portrait!”
4
Since the above was written, I have been informed that
it has been found, on examining Lord Macaulay’s
papers, that he was in the habit of giving away more
than a fourth part of his annual income.
 Invasion Panics.
When, about the year 1899, Field-marshal Dowbiggin, full of years
and honours, shall edit, with copious notes, the Private
Correspondence of his kinsman, Queen Victoria’s celebrated War
Minister during England’s bloody struggle with Russia in 1854–5, the
grandchildren of the present generation may probably learn a good
deal more respecting the real causes of the failures and
shortcomings of that “horrible and heartrending” period than we, their
grandfathers, are likely to know on this side our graves.
And when some future Earl of Pembroke shall devote his
splendid leisure, under the cedar groves of Wilton, to preparing for
the information of the twentieth century the memoirs of his great
ancestor, Mr. Secretary Herbert, posterity will then run some chance
of discovering—what is kept a close secret from the public just now
—whether any domestic causes exist to justify the invasion-panic
under which the nation has recently been shivering.
The insular position of England, her lofty cliffs, her stormy seas,
her winter fogs, fortify her with everlasting fortifications, as no other
European power is fortified. She is rich, she is populous, she
contains within herself an abundance of coal, iron, timber, and
almost all other munitions of war; railways intersect and encircle her
on all sides; in patriotism, in loyalty, in manliness, in intelligence, her
sons yield to no other race of men. Blest with all these advantages,
she ought, of all the nations of Europe, to be the last to fear, the
readiest to repel invasion; yet, strange to say, of all the nations of
Europe, England appears to apprehend invasion most!
There must be some good and sufficient reason for this
extraordinary state of things. Many reasons are daily assigned for it,
all differing from each other, all in turn disputed and denied by those
who know the real reason best.
 The statesman and the soldier declare that the fault lies with
parliament and the people. They complain that parliament is
niggardly in placing sufficient means at the disposal of the executive,
and that the people are distrustful and over-inquisitive as to their
application; ever too ready to attribute evil motives and incapacity to
those set in authority over them. Parliament and the people, on the
other hand, reply, that ample means are yearly allotted for the
defence of the country, and that more would readily be forthcoming,
had they reason to suppose that what has already been spent, has
been well spent; their Humes and their Brights loudly and harshly
denounce the nepotism, the incapacity, and the greed, which,
according to them, disgrace the governing classes, and waste and
weaken the resources of the land. And so the painful squabble
ferments—no probable end to it being in view. Indeed, the public are
permitted to know so little of the conduct of their most important
affairs—silence is so strictly enjoined to the men at the helm—that
the most carefully prepared indictment against an official delinquent
is invariably evaded by the introduction of some new feature into his
case, hitherto unknown to any but his brother officials, which at once
casts upon the assailant the stigma of having arraigned a public
servant on incomplete information, and puts him out of court.
But if, in this the year of our Lord 1860, we have no means of
discovering why millions of strong, brave, well-armed Englishmen
should be so moved at the prospect of a possible attack from twenty
or thirty thousand French, we have recently been placed in
possession of the means of ascertaining why, some sixty years ago,
this powerful nation was afflicted with a similar fit of timidity.
The first American war had then just ended—not gloriously for
the British arms. Lord Amherst, the commander-in-chief at home,
had been compelled by his age and infirmities to retire from office,
having, it was said, been indulgently permitted by his royal master to
retain it longer than had been good for the credit and discipline of the
service. The Duke of York, an enthusiastic and practical soldier, in
the prime of life, fresh from an active command in Flanders, had
succeeded him. In that day there were few open-mouthed and vulgar
demagogues to carp at the public expenditure and to revile the
privileged classes; and the few that there were had a very bad time
of it. Public money was sown broadcast, both at home and abroad,
with a reckless hand; regulars, militia, yeomanry, and volunteers,
fearfully and wonderfully attired, bristled in thousands wherever a
landing was conceived possible; and, best of all, that noble school of
Great British seamen, which had reared us a Nelson, had reared us
many other valiant guardians of our shores scarcely less worthy than
he. But in spite of her Yorks and her Nelsons, England felt uneasy
and unsafe. Confident in her navy, she had little confidence in her
army, which at that time was entirely and absolutely in the hands and
under the management of the court; parliament and the people being
only permitted to pay for it.
Yet the royal commander-in-chief was declared by the general
officers most in favour at court to know his business well, and to be
carrying vigorously into effect the necessary reforms suggested by
our American mishaps; his personal acquaintance with the officers of
the army was said to have enabled him to form his military family of
5
the most capable men in the service; his exalted position, and his
enormous income, were supposed to place him above the
temptation of jobbing: in short, the Duke of York was universally held
up to the nation by his military friends—and a royal commander-in-
chief has many and warm military friends—as the regenerator of the
British army, which just then happened to be sadly in need of
regeneration.
A work has recently been published which tells us very plainly
now many things which it would have been treasonable even to
suspect sixty years ago. It is entitled The Cornwallis
Correspondence, and contains the private papers and letters of the
first Marquis Cornwallis, one of the foremost Englishmen of his time.
Bred a soldier, he served with distinction in Germany and in America.
He then proceeded to India in the double capacity of governor-
general and commander-in-chief. On his return from that service he
filled for some years the post of master-general of the Ordnance,
refused a seat in the Cabinet, offered him by Mr. Pitt; and, although
again named governor-general of India, on the breaking out of the
Irish rebellion of 1798 was hurried to Dublin as lord-lieutenant and
commander-in-chief. He was subsequently employed to negotiate
the peace of Amiens, and, in 1805, died at Ghazeepore, in India,
having been appointed its governor-general for the third time.
From the correspondence of this distinguished statesman and
soldier, we may now ascertain whether, sixty years ago, the people
of England had or had not good grounds for dreading invasion by the
French, and whether the governing classes or the governed were
most in fault on that occasion for the doubtful condition of their native
land.
George the Third was verging upon insanity. So detested and
despised was the Prince of Wales, his successor, that those who
directed his Majesty’s councils, as well as the people at large, clung
eagerly to the hopes of the king’s welfare; trusting that the evil days
of a regency might be postponed. And it would seem from the
Cornwallis Correspondence, that the English were just in their
estimation of that bad man. H. R. H. having quarrelled shamefully
with his parents, and with Pitt, had thrown himself into the hands of
the Opposition, and appears to have corresponded occasionally with
Cornwallis, who had two votes at his command in the Commons,
during that nobleman’s first Indian administration. In 1790, Lord
Cornwallis, writing to his brother, the Bishop of Lichfield and
Coventry, says: “You tell me that I am accused of being remiss in my
correspondence with a certain great personage. Nothing can be
more false, for I have answered every letter from him by the first ship
that sailed from hence after I received it. The style of them, although
personally kind to excess, has not been very agreeable to me, as
they have always pressed upon me some infamous and unjustifiable
job, which I have uniformly been obliged to refuse, and contained
much gross and false abuse of Mr. Pitt, and improper charges
against other and greater personages, about whom, to me at least,
6
he ought to be silent.”
The intimacy which had existed from boyhood between General
Richard Grenville, military tutor to the Duke of York, and Lord
Cornwallis, and the correspondence which took place between them,
to which we have now access, afford ample means of judging of the