Dessert Cited source
Caramel cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Silver cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Minnehaha cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Raspberry cottage pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Currant Cake
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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Dessert Cited source
Raw tomatoes and whipped cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Bride’s cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Currant pie (No. 2)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Cocoanut pie
Cocoanut pie, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream a half-cupful of butter with two scant cupfuls of powdered sugar, and when ver.
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Rice pudding as a vegetable
Rice pudding as a vegetable, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil one cupful of raw rice twenty minutes, or until soft, but not broken.
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Dessert Cited source
Boiled sponge cake (No. 2)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Boiled orange pudding (2)
Boiled orange pudding (2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including make a light paste of a pint of flour and three-quarters of a cupful of shortening—h.
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Dessert Cited source
Hoarhound candy (made from fresh leaves)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Cream sauce
Cream sauce, preserved from Marion Harland’s 1903 cookbook with ingredient cues including work two tablespoonfuls of butter into a half cupful of sugar, then the beaten yolks.
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Combination berry pie
Combination berry pie, preserved from Marion Harland’s 1903 cookbook with ingredient cues including have ready a mixture of equal quantities of elderberries and huckleberries with one-.
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Dessert Cited source
Hickory nut candy
Hickory nut candy, preserved from Marion Harland’s 1903 cookbook with ingredient cues including prepare half a cupful of hickory nut kernels by chopping them.
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Lemon pie with crust
Lemon pie with crust, preserved from Marion Harland’s 1903 cookbook with ingredient cues including two eggs light and stir into them two cupfuls of sugar.
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Soft Molasses Gingerbread
A classic 1910 sweet built around molasses, with Farmer’s original method and page citation.
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Bread-crumb pudding
Bread-crumb pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including soak a pint of fine dry bread-crumbs for two hours in a quart of milk, then beat in .
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Green corn pudding (No. 2)
Green corn pudding (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including together two cupfuls of grated corn, two beaten eggs, a half pint of milk, a pinch o.
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Molasses Sauce
A classic 1910 sweet built around molasses, with Farmer’s original method and page citation.
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Chocolate pie (No. 1)
Chocolate pie (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including make a custard by pouring two cupfuls of scalding milk gradually upon three eggs tha.
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Angel Food
A classic 1910 sweet built around whites 3 eggs, with Farmer’s original method and page citation.
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Custard pie
Custard pie, preserved from Marion Harland’s 1903 cookbook with ingredient cues including whip light the yolks of three eggs with four tablespoonfuls of sugar.
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