I have a curious recipe for you today. At least, it seems curious today, when the ‘traditional’ wedding cake is a great slab, dense with fruit - identical to Christmas cake apart from the style of decoration. Perhaps the following recipe was ‘traditional’ in the United States in the 1870’s? The recipe is from What to eat, and how to cook it: with rules for preserving, canning and drying fruits and vegetables, by John Cowan (New York, 1870)
Mix one pint of boiled cracked wheat; one cocoanut, grated; half pint cocoanut milk; half pint dried currants; one quart stewed sweet apples, or figs softened with hot water; and wheat meal sufficient to make a moderately stiff dough. Bake, in loaves, from one and a half to two hours.
Quotation for the Day.
In all of the wedding cake, hope is the sweetest of plums.