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.)

Orange Cake

Harriet Haskell MacDonald, Providence, R. I.

Five eggs, (save whites of two for frosting), half cup cold water, juice and rind of one large orange, two cups sugar, two cups bread flour, three teaspoons baking powder.

Frosting - Beat whites of two eggs, add juice of half orange and stiffen with powdered sugar.

Beefsteak Pudding

Mrs. J. S. McCrory

One pound round steak, ground. Three eggs, beat well with one-quarter cup butter. Add one cup flour and one pint milk, with salt and pepper. Bake on-half hour. Enough for six people.

Croquettes

Mrs. P. O. Marvin

Two cups of any kind of cold minced meat or fish. Add to this a sauce made with one tablespoon butter, two tablespoons four, one cup milk, one egg, one teaspoon salt, quarter teaspoon pepper. Pour the mixture on a flat dish to cool. Take a tablespoon of the mixture, roll lightly between the hands into shape. Roll in bread curmbs, then in beaten egg, again in bread crumbs. Fry in deep fat.

Egg [Soup]

Mrs. E. Hogan

Boil three potatoes until tender. Mash fine, add one quart new milk, a lump of butter the size of an egg. Beat one egg very smooth. When milk boils stir rapidly over all. Add finely chopped celery to flour. This is an inexpensive soup and good for the sick and children.

Pie Crust - For one pie

Mrs. O. A. Hanscom

One cup flour, two tablespoons lard, three tablespoons water, salt

Sponge Cream Pie

Mrs. George Wilmarth, Topeka

One cup sugar, three eggs beaten with the sugar, one and a half cups of flour, two teaspoons of baking powder, half cup of cold water, tablespoon boiling water stirred in at the last.
Cream for Filling - One pint of milk put in a double boiler, one egg, cup of sugar, and tablespoon cornstarch, beaten together. Put into the milk and stir constantly till thickened. Flavor with vanilla. Split the cake and put the cream between when cold.

Persimmon Pudding

Handwritten recipe inserted into cookbook

1 1/2 cups sugar
1 1/2 cups sour milk
1 teaspoon soda
1 teaspoon baking powder
2 or 3 tablespoons melted butter
1 teaspoon vanilla
1 egg
flour, enough to make stiff batter or thin as desired
1 1/2 cups persimmon pulp

Imperial Cake

Mrs. L. Bullene

One pound sugar, one pound butter, one pound flour, one pound almonds, one pound raisins, three-fourths pounds citron, one pound eggs or ten eggs, one glass rose water, a little mace. This is sometimes called a white fruit cake. Bake it in the same way as ordinary fruit cake. The almonds should be blanched and chopped and the raisins cut, citron sliced fine.

Mother's Brown Bread

Mrs. A. M. Wilcox

One cup sour milk, one cup sweet milk, two cups corn meal, one cup flour, one cup molasses, one rounded teaspoon soda, one-fourth teaspoon salt. Steam in covered mould three hours. This is sufficient for four baking powder cans. The batter is very thin and needs considerable room for rising.