Old Fashioned Wedding Cake (Over One Hundred Years Old)

Mrs. A. J. Prentiss

Four and a half pounds flour, four pounds butter, four and a half pounds sugar, twelve pounds raisins, five pounds currants, three pounds citron, thirty-four eggs, four large nutmegs, one and a half tablespoons cloves, one ounce mace, three large tablespoons cinnamon, three large tablespoons rose extract, one cup molasses, one quart boiled sweet cider, one tablespoon soda. Bake four hours.

(Note: Since the Plymouth Cook Book was published in 1906, that would make this recipe circa 1780-1810. Looks like it would make either one enourmous cake or several smaller ones. Today's wedding cakes are often light airy cakes. This seems almost to be a spice/fruit cake. If you are looking for a cake that will feed a crowd I beleive this one is it.)

Rice Jelly [For Invalids]

Mrs. J. E. Harris

Mix enough water to two heaping teaspoons of rice flour to make a thin paste, the add to it a coffecup of boiling water. Sweeten to taste with loaf sugar, Boil until it is transparent like starch. Boil a small stick of cinnamon with it if the jelly is intended for a patient with summer complaint. This is especially good for babies. It may be flavored with a few drops of lemon juice for a patient with fever.

Washday Pudding

Mrs. H. V. Bullock

Layers of bread crumbs and layers of chopped apples in pudding dish, seasoned with butter, sugar, and cinnamon or nutmeg. Pour over one cup water and bake. Serve with cream and sugar.