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Turning back the clock

 

November 22, 2018



As we prepare for the holidays and Thanksgiving, an article from the December 2, 1882 issue of the Mazomanie Sickle had the recipes for an entire Thanksgiving Dinner in the “Women and Home” section with the headline, “A thanksgiving Dinner…Frivolities and Finery of Fashion.” The entire dinner recipes included, chicken soup, roast turkey, cranberry sauce, escalloped oysters, mashed potatoes and turnips, New England rusk, chicken salad, plum pudding, cream loaf cake and Thanksgiving cake. While you may not make this entire dinner, here’s the recipe to make your own Thanksgiving cake from 1882.

Thanksgiving Cake Recipe

“To the well-beaten yolks of six eggs, add two cups powdered sugar, three-fourths cup butter, one of sweet milk, three and a half of flour, three teaspoons baking powder and well-frothed whites of four eggs. Bake four layers in jelly pans; make frosting of whites of two eggs, two teaspoons baking powder and one-half pound pulverized sugar; with frosting for first layer, mixed rolled hickory nut meats, with that for second layer mix fine sliced figs, for the third with blanched and sliced almonds, and on the top spread plain frosting with grated coconut.”

There was no setting for your oven back then so bake at your best discretion and if you try making the recipe show us photos of your Thanksgiving cake on our Facebook page. Thanks to the Mazomanie Historical Society for helping with finding this recipe.

 
 

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