“To enhance the value of the Sabbath to the crew, they are allowed on that day a pudding, or, as it is called, a ‘duff.’ This is nothing more than flour boiled with water, and eaten with molasses. It is very heavy, dark, and clammy, yet it is looked upon as a luxury, and really forms an agreeable variety with salt beef and pork. Many a rascally captain has made friends of his crew by allowing them duff twice a week on the passage home.” – Richard Henry Dana, Two Years Before the Mast