Paul Collins wrote a piece for New Scientist on "Real slow food"—food that's been on the shelf way too long.
Take the case of Fidelia Bates of Tecumseh, Michigan: after baking a fruit cake for Thanksgiving in November 1877, the unfortunate Mrs Bates promptly expired. This presented a rather delicate question at the family farmhouse: who would be the first to eat a piece of the dead woman's cake?You can read more about Collins' research on his blog [via Proceedings of the Athanasius Kircher Society].
As it turned out, nobody was. Mrs Bates's family has resisted temptation for 129 years, and counting. "It's hard, it's crystallised, it's fossilised," says her 86-year-old great-grandson Morgan Ford. "Nobody wanted to eat it after she passed away, and so now I have it." [Link]