Laudator Temporis Acti

Robert Graves (1895-1985), Good-Bye to All That: An Autobiography (London: Jonathan Cape, 1929), pp. 47-48:

The best part of Germany was the food. There was a richness and spiciness about it that we missed in England. We liked the rye bread, the black honey (black, I believe, because it came from the combs of the previous year), the huge ice-cream puddings made with fresh raspberry juice, and the venison, and the honey cakes, and the pastries, and particularly the sauces made with different sorts of mushrooms. And the bretzels, and carrots cooked with sugar, and summer pudding of cranberries and blue-berries. There was an orchard close to the house, and we could eat as many apples, pears, and greengages as we liked. There were rows of blackcurrant and gooseberry bushes.

Cf. this passage in the revised edition (London: Cassell & Company Ltd, 1957), p. 22:

Bavarian food had a richness and spiciness that we always missed on our return to England. We liked the rye bread, the dark pine-honey, the huge ice-cream puddings made with fresh raspberry juice and the help of snow stored during the winter in an ice-house, my grandfather’s venison, the honey cakes, the pastries, and particularly the sauces made with different kinds of mushrooms. Also the pretzels, the carrots cooked in sugar, and summer pudding of cranberries and blueberries. In the orchard, close to the house, we could eat as many apples, pears, and greengages as we liked. There were also rows of blackcurrant and gooseberry bushes in the garden.