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Recipes from a few of the most important cookbooks exhibited at the University of Michigan.
A Nice Indian Pudding
From Amelia Simmon's 1786 American Cookery
No. 1 -- 3 pints scalded milk, 7 spoons fine Indian meal, stir well together while hot, let stand till cooled; add 7 eggs, half pound raisins, 4 ounces butter, spice and sugar, bake one and half hour.
No. 2 -- 3 pints scalded milk to one pint meal salted; cool, add 2 eggs, 4 ounces butter, sugar or molasses and spice q. f. it will require two and half hours baking.
No. 3 -- Salt a pint meal, wet with one quart milk, sweeten and put into a strong cloth, brass or gell metal vessel, stone or earthern pot, secure from wet and boil 12 hours.
A Sally Lunn Cake
From Eliza Leslie's 1837 Directions for Cookery
This cake is called after the inventress. Sift into a pan a pound a half of flour. Make a hole in the middle, and put in two ounces of butter warmed in a pint of milk, a salt-spoonful of salt, three well-beaten eggs, and two table-spoonful of salt, three well-beaten eggs, and two table-spoonfuls of the best fresh yeast. Mix the flour well into the other ingredients, and put the whole into a square tin pan that has been greased with butter. Cover it, set it in a warm place, and when it is quite light, bake it in a moderate oven. Send it to table hot, and eat it with butter.
What is called General Washington's Breakfast Cake is the same composition as the above, except that instead of a pound and half of flour, you use one pound only, and that you put in three large table-spoonfuls of yeast.
Brownies
From Fannie Farmer's Boston Cooking-School Cook Book of 1896
Mix ingredients in order given. Bake in small, shallow fancy cake tins, garnishing top of each cake with one-half pecan.