Wisconsin Fruit Cake (1857)

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   I searched some databases for Wisconsin "cake" and "pie."  I expected more on the "Wisconsin cake," which is in Mariani's ENCYCLOPEDIA OF AMERICAN FOOD AND DRINK.  I do not know what DARE has up in those Wisconsin files.
   From Accessible Archives:

ITEM #930
March, 1857
Godey's Lady's Book
Philadelphia
Philadelphia, Pennsylvania
Vol LIV Page 272

CONTRIBUTED RECEIPTS.
<< WISCONSIN FRUIT-CAKE>> . Three-quarters of a pound of raw salt fat pork, chopped very fine; then pour on a pint of boiling water, one cup of sugar, two of molasses, two teaspoonfuls of cloves, one of cinnamon, one nutmeg, two teaspoons of saleratus, one pound and a half of raisins, also a citron and currants if liked, and flour as stiff as can be stirred; bake very slowly an hour, or longer, if necessary, as it will burn without great care. This will make three loaves, and will keep well.


   These are from Michigan State's "Feeding of America" online series.  See it for more details on these recipes:

WISCONSIN FRUIT CAKE
La Cuisine Creole, A Collection of Culinary Recipes from Leading Chefs and Noted Creole Housewives, Who Have Made New Orleans Famous for its Cuisine. New Orleans: F.F. Hansell & Bro., Ltd., c1885

Wisconsin Loaf Bread
The New England Economical Housekeeper, and Family Receipt Book. Cincinnati: H.W. Derby, 1845.

Wisconsin Mince Pies
The New England Economical Housekeeper, and Family Receipt Book. Cincinnati: H.W. Derby, 1845.