Emily Dickinson's Black Cake

My sister knows I like to receive mail, and she gave me the gift of a monthly History By Mail subscription for my birthday. She’s done this before… but this time it’s recipes by famous people. (Rosa Parks’s recipe for pancake batter includes, surprisingly, peanut butter.) The facsimile of a handwritten recipe is included with a transcription and some background on the person and in this case their relationship to cooking.

Emily was apparently a very keen baker and this recipe includes five pounds (!!) of flour, 19 eggs, and half a pint of brandy in which to soak oceans of dried fruit (the cake thus pickled lasts for about five months and I’m assuming she got over ten cakes out of it). She is said to have written poems on the backs of envelopes while she was baking, with the spatters of her bakes ending up on the poems. Since many of her manuscripts ended up at the Houghton Library at Harvard, maybe somebody should conduct an analysis of these spatters to see what she might have been baking on the day they were written.

A couple of years ago I developed a font of Emily Dickinson’s idiosyncratic handwriting, but looking at this sample I may not have kerned the letterspacing enough…