Take 40 eggs and divide the whites from the yolks and beat them to a froth. Then work 4 pounds of butter to a cream and put the whites of eggs to it a Spoon full at a time till it is well work'd. Then put 4 pounds of sugar finely powdered to it in the same manner then put in the Yolks of eggs and 5 pounds of flour and 5 pounds of fruit. 2 hours will bake it. Add to it half an ounce of mace and nutmeg half a pint of wine and some fresh brandy.
This huge cake and original recipe is so amazing! 40 eggs is so many and I can't imagine how hard it would have been to stir such a mixture! I can't tell by this picture, but on the Mount Vernon website it said that the cake is now split into two 14 layer cakes, but in Martha's day it would have been one giant layer! I can't help but wonder if she only had this made when they had a lot of house guests or a party. Maybe she loved cake and had it made on any given day, then I wonder how long it would last before going bad. With all this wondering, I can't help but be grateful for the modern conveniences we have today: Fridge, hot water, spices, electric stove, mixing appliances, Broulims! For class today, Jill and I made Pennsylvania Dutch Apple Dumplings. It took us about 3 hours, with a modern recipe! I loved Jill's reaction after tasting one fresh out of the oven, "All that work and it tastes so bland!" After they sat in the fridge over night, they tasted really good today. Not too bland. I think as hard as the women of the Colonial Period to make food every day, it's sad they didn't have all the spices and flavors that we do. I love food and the amazing flavors, and I am glad that I live in a day where we can taste foods from all over the world.
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