Martha Washington Recipes: 13 Colonial Holiday Treats, Led by the Great Cake That Took 40 Eggs

Martha Washington Recipes start with a cake so big it called for 40 eggs and 5 pounds of fruit. America’s first First Lady is remembered for that holiday Great Cake, and for a busy table at Mount Vernon, where the Washingtons hosted dinner guests almost every day. For fifty years she owned a family manuscript cookbook, inherited through the Custis family, with more than 500 recipes split into A Booke of Cookery and A Booke of Sweetmeats. It was published in 1892, and food historian Karen Hess transcribed it in 1981. Here are Martha Washington recipes and colonial Virginia classics for the holiday season, all scaled down for a modern family kitchen..

Martha Washington Recipes: The Holiday Great Cake

Martha Washington is remembered for her holiday Great Cake, and the old recipe tells you everything about colonial hospitality: it called for 40 eggs and 5 pounds of fruit. It was made for a crowd, because the Washingtons hosted dinner guests almost every day at Mount Vernon. Of all the Martha Washington recipes, this is the one people still talk about. Our version is cut down to one family-size cake and soaks the fruit in orange juice. Tip: bake it low and slow so the edges stay moist. For more fruit cakes, see these fruitcake recipes grandma got right..

You will need: 2 cups raisins, 1 cup currants, 1 cup chopped dried apricots or figs, 1/2 cup candied orange peel, 3/4 cup orange juice, 1 cup butter softened, 1 cup sugar, 5 eggs, 2 1/4 cups flour, 1 tsp baking powder, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp mace, 1/2 tsp salt, powdered sugar icing (optional)

How to make it: 1. Soak the fruit and peel in orange juice overnight. 2. Heat the oven to 300°F and line a 10-inch tube pan. 3. Beat butter and sugar until fluffy, then add eggs one at a time. 4. Fold in flour, baking powder, spices, salt and the fruit with any juice. 5. Bake 1 3/4 to 2 hours until a pick comes out clean, cool and ice if you like.

Martha Washington Recipes: Colonial Gingerbread

Gingerbread was one of the great treats of 18th century American kitchens, and colonial cooks baked it soft and cakey with molasses and plenty of ginger, often finished with a snowy dusting of sugar. A warm square on a cold December day tastes like history in the best way. It fits right in with these Martha Washington recipes for a Christmas baking day. Tip: bake it a day ahead, because gingerbread gets moister and more flavorful overnight. Serve plain, dusted with sugar or with whipped cream. For more old bakes, see these gingerbread Bundt cake.

You will need: 1/2 cup butter melted, 1/2 cup brown sugar, 1 cup molasses, 2 eggs, 2 1/2 cups flour, 1 1/2 tsp baking soda, 1 tbsp ground ginger, 1 tsp cinnamon, 1/4 tsp cloves, 1/2 tsp salt, 1 cup hot water

How to make it: 1. Heat the oven to 350°F and grease a 9×9 pan. 2. Whisk butter, sugar, molasses and eggs. 3. Mix in flour, soda, spices and salt. 4. Stir in the hot water until smooth. 5. Bake 35 to 40 minutes until a pick comes out clean.

Colonial Hoecakes With Butter and Honey

Hoecakes were the everyday cornmeal griddle cakes of colonial Virginia, and a stack with melted butter and honey made a warm, simple breakfast. The batter is little more than cornmeal, water and a pinch of salt, sometimes with a little yeast or flour. They cook up crisp on the edges and tender inside. These are one of the easiest Martha Washington recipes to bring to your own table. Tip: let the batter rest 10 minutes so the cornmeal softens. Love cornmeal? See these old-fashioned cornbread recipes. Honey or syrup?

You will need: 1 1/2 cups fine cornmeal, 1/2 cup flour, 1 tsp baking powder, 1/2 tsp salt, 1 tbsp sugar, 1 1/4 cups warm water or milk, 1 egg, butter for the griddle and serving, honey

How to make it: 1. Whisk cornmeal, flour, baking powder, salt and sugar. 2. Stir in warm water or milk and egg to a thick, pourable batter. 3. Rest 10 minutes. 4. Melt butter on a hot griddle and pour 1/4 cup rounds, cooking 2 to 3 minutes per side until golden. 5. Serve hot with butter and honey.

Candied Orange and Lemon Peel

Candied citrus peel was one of the prized sweetmeats of the colonial era, and A Booke of Sweetmeats, the second half of the family manuscript she owned for fifty years, is full of preserved and candied treats like the ones in these Martha Washington recipes. Glossy strips of orange and lemon peel make a gorgeous homemade gift and a bright addition to fruit cakes. Tip: blanch the peel three times in fresh water to tame the bitterness. Dip the ends in melted chocolate for a modern twist. For more jewel-bright sweets, try these candied fruit treats recipes. Will you gift a jar?

You will need: 4 oranges, 2 lemons, 3 cups sugar (plus more for rolling), 1 1/2 cups water

How to make it: 1. Score the fruit and pull off the peel in strips, then slice into 1/4-inch strips. 2. Cover with cold water, bring to a boil and drain, repeating three times. 3. Simmer sugar and water until clear, add the peel and simmer gently 45 minutes until translucent. 4. Drain and roll the strips in sugar. 5. Dry on a rack overnight and store in an airtight jar.

Shrewsbury Cakes (Colonial Butter Cookies)

Shrewsbury cakes were the classic English butter cookie that crossed the ocean to colonial kitchens, and recipes for them turn up again and again in old household books. They are thin, crisp at the edges and scented with nutmeg or rosewater. They keep for weeks in a tin, which made them perfect for holiday visitors. Tip: roll the dough thin and chill it for neat edges. A pinch of caraway is a nice old-fashioned touch. For more cookie tin favorites, see these holiday tin butter cookies. Rosewater or nutmeg?

You will need: 1 cup butter softened, 1 cup sugar, 1 egg, 2 1/2 cups flour, 1/2 tsp nutmeg, 1/4 tsp salt, 1 tsp rosewater or vanilla, coarse sugar

How to make it: 1. Cream butter and sugar, then beat in egg and rosewater. 2. Mix in flour, nutmeg and salt. 3. Chill the dough 1 hour. 4. Roll 1/8 inch thick and cut 3-inch rounds, then sprinkle with coarse sugar. 5. Bake at 350°F for 10 to 12 minutes until pale golden at the edges.

Martha Washington Recipes: Marzipan Fruits

Colonial cooks called it marchpane, and sweet almond paste shaped into little fruits was a showpiece of fine holiday tables. Making tiny apples, pears and oranges from marzipan is a fun project for kids and grown-ups alike. These Martha Washington recipes need no oven, just almond flour, sugar and a little food coloring. Tip: roll each tiny orange over a fine grater for a dimpled peel look, and use a clove for the stem. For more no-bake treats, see these old-fashioned sugar plums. Which fruit will you shape first?

You will need: 2 cups almond flour, 2 cups powdered sugar, 1 egg white or 3 tbsp corn syrup, 1 tsp almond extract, gel food coloring, cloves for stems

How to make it: 1. Mix almond flour and powdered sugar. 2. Add egg white or corn syrup and extract and knead into a smooth paste. 3. Divide and tint portions with food coloring. 4. Shape into small fruits and add clove stems. 5. Let dry uncovered 2 hours and store in a tin.

Apple Tansy (Colonial Apple Pancake)

Apple tansy is an old English and colonial dish, a thick, eggy pancake cooked around buttery fried apple slices and finished with sugar. Early versions used the herb tansy for color, but later cooks kept just the apples, eggs and cream. It is wonderful for a holiday breakfast or a simple dessert. Tip: cook the apples until golden before adding the batter so they caramelize. Flip it onto a plate or finish it under the broiler. For more apple treats, see these old-fashioned apple desserts. Breakfast or dessert?

You will need: 3 apples peeled and sliced, 3 tbsp butter, 2 tbsp sugar plus more for serving, 4 eggs, 1/2 cup cream, 1/3 cup flour, 1/4 tsp nutmeg, pinch of salt

How to make it: 1. Fry the apple slices in butter in a 10-inch oven-safe pan until golden and soft. 2. Sprinkle with sugar. 3. Whisk eggs, cream, flour, nutmeg and salt and pour over the apples. 4. Cook over low heat until the bottom sets, then broil 2 to 3 minutes until puffed and golden. 5. Dust with sugar and serve warm.

Martha Washington Recipes: Virginia Ham With Mustard Glaze

Virginia hams were famous even in colonial times, salt-cured and aged for a deep, savory flavor that tastes like nothing else. A baked ham with a brown sugar and mustard glaze makes a grand centerpiece for a holiday buffet. Sliced very thin and tucked into biscuits, it rounds out a spread of Martha Washington recipes. Tip: if you use a true salt-cured country ham, soak it overnight in cold water first. A fully cooked city ham only needs reheating to 140°F. More ideas live in these holiday ham recipes. Biscuits on the side?

You will need: 1 fully cooked bone-in ham (8 to 10 lb), 1 cup brown sugar, 3 tbsp prepared mustard, 2 tbsp apple juice, 1/2 tsp ground cloves, 1/2 cup water

How to make it: 1. Heat the oven to 325°F and score the fat in a diamond pattern. 2. Set the ham in a pan with water, cover and bake about 15 minutes per pound. 3. Whisk sugar, mustard, juice and cloves. 4. In the last 30 minutes, uncover and brush with glaze every 10 minutes. 5. Bake to 140°F inside and rest 15 minutes before slicing.

Cream of Peanut Soup

Cream of peanut soup is a Virginia classic, rich, smooth and savory, and a favorite of old Virginia inns. It surprises people who expect it to taste like dessert. Instead it is a warm, nutty soup that makes a fun first course for a holiday dinner. Tip: use natural creamy peanut butter and whisk it in off the heat so the soup stays silky. Top with chopped peanuts and chives. For more cozy bowls, see these colonial recipes Americans ate in 1776 ideas. Would you try it?

You will need: 3 tbsp butter, 1 onion chopped, 2 celery ribs chopped, 2 tbsp flour, 6 cups chicken broth, 1 1/2 cups creamy peanut butter, 1 1/2 cups half-and-half, salt and pepper, chopped peanuts and chives

How to make it: 1. Cook onion and celery in butter until soft. 2. Stir in flour and cook 1 minute. 3. Add broth and simmer 20 minutes, then blend until smooth. 4. Whisk in peanut butter and half-and-half over low heat until smooth and hot. 5. Season and top with peanuts and chives.

Caramel Baked Custard

Custards and creams fill old English and colonial recipe books, and a simple baked custard, sometimes turned out with a pool of caramel, was a gentle, elegant dessert for a busy household table. It needs just milk, eggs, sugar and a little nutmeg, and it bakes into a silky, trembling cup. Among these Martha Washington recipes, it is the quiet one that everyone loves. Tip: bake in a water bath and pull the custards while the centers still wobble. Chill well and keep refrigerated. For more creamy ideas, see these silky custard desserts. Caramel or nutmeg?

You will need: 1/2 cup sugar for caramel plus 1/2 cup for custard, 3 cups full-fat milk, 4 eggs, 1 tsp vanilla, pinch of salt, nutmeg

How to make it: 1. Melt 1/2 cup sugar in a pan until amber and pour into 6 custard cups. 2. Heat the oven to 325°F and set the cups in a baking pan. 3. Warm the milk, then whisk it slowly into the eggs, remaining sugar, vanilla and salt. 4. Strain into the cups and pour hot water halfway up. 5. Bake 35 to 40 minutes until just set, chill 3 hours and turn out.

Martha Washington Recipes: Colonial Chicken Fricassee

Fricassee was one of the most popular dishes of colonial dinner tables, chicken gently stewed and finished in a rich, creamy sauce with herbs. It is just the kind of dish that could feed many guests at a busy country house. This version keeps it simple with broth, a touch of nutmeg and a squeeze of lemon. It makes one of the coziest Martha Washington recipes for a winter supper. Tip: brown the chicken lightly first for more flavor. Serve over rice or with biscuits. For more creamy chicken, see these chicken pot pie recipes.

You will need: 3 lb chicken thighs and drumsticks, salt and pepper, 3 tbsp butter, 1 onion chopped, 8 oz mushrooms sliced, 3 tbsp flour, 2 cups chicken broth, 1/2 cup cream, 2 egg yolks, 1 tbsp lemon juice, pinch of nutmeg, chopped parsley and thyme

How to make it: 1. Season and lightly brown the chicken in butter, then set aside. 2. Cook onion and mushrooms until soft, stir in flour and add broth. 3. Return the chicken, cover and simmer 35 to 40 minutes until 165°F. 4. Whisk cream with yolks, stir in a little hot sauce, then return to the pot and heat gently until thick without boiling. 5. Add lemon, nutmeg and herbs.

Steamed Christmas Plum Pudding

A steamed plum pudding, packed with raisins rather than plums, was a centerpiece of English and colonial Christmas dinners, and old household books are full of pudding recipes. It is dark, rich and fragrant with spice. This version is easy to steam on the stove and serve warm with a vanilla custard sauce. Tip: wrap the basin tightly with buttered foil so no water gets in. You can make it a week ahead and reheat it by steaming. For a cozy cousin, see this sticky toffee pudding roundup. Custard sauce or cream?

You will need: 1 1/2 cups fresh breadcrumbs, 3/4 cup flour, 3/4 cup brown sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp mace, 1 tsp baking powder, 1/2 tsp salt, 1 1/2 cups raisins, 1/2 cup currants, 1/2 cup grated cold butter, 2 eggs, 3/4 cup milk, 2 tbsp molasses

How to make it: 1. Butter a 6-cup pudding basin. 2. Mix the dry ingredients, fruit and butter. 3. Whisk eggs, milk and molasses and stir in. 4. Spoon into the basin and cover tightly with buttered foil. 5. Steam on a rack in a covered pot of simmering water 2 1/2 to 3 hours, then turn out.

Martha Washington Recipes: Quince Paste

Quince paste is one of the oldest sweetmeats in English and colonial recipe books, a firm, ruby-colored fruit candy cooked down for hours from the fragrant quince. It is lovely sliced with sharp cheese on a holiday board. Quinces are hard and sour raw but turn honey-sweet and rosy when cooked. Tip: stir often near the end, because the thick paste can scorch quickly. Let it set overnight before slicing. For more holiday board ideas, see these pepper jelly appetizers. Have you ever cooked a quince?

You will need: 3 lb quinces peeled, cored and chopped, 1 vanilla bean or 1 tsp vanilla, about 4 cups sugar, 3 tbsp lemon juice, water to cover

How to make it: 1. Simmer quince with water and vanilla 40 minutes until very soft, then drain. 2. Puree until smooth and weigh or measure it, then add an equal amount of sugar. 3. Cook with lemon juice over low heat, stirring often, 1 to 1 1/2 hours until thick and deep rose. 4. Spread in a lined 8×8 pan and smooth the top. 5. Let set overnight, then slice.