Dessert Cited source
Blackberry pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Cocoanut and citron layer cake
Cocoanut and citron layer cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including rub together three-quarters of a cupful of butter and a cupful and a half of powdere.
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Christmas fruit cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Rhubarb pudding
Rhubarb pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including grease a pudding-dish and put into it a layer of bread-crumbs that have been soaked .
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Creamed raspberry pie
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Sugar candy
Sugar candy, preserved from Marion Harland’s 1903 cookbook with ingredient cues including wet two heaping cupfuls of granulated sugar with a half pint of cold water and put o.
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Crumb pie
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Frosting for plain loaf cake
Frosting for plain loaf cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including one cupful of cream.
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Raspberry and currant cream
Raspberry and currant cream, preserved from Marion Harland’s 1903 cookbook with ingredient cues including mash one quart of black raspberries and one pint of red currants with two and a half.
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Fruit pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Creamed peach pie (No. 2)
Creamed peach pie (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including bake as above, stoning the peaches and cutting each in half.
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Green corn pudding (No. 3)
Green corn pudding (No. 3), preserved from Marion Harland’s 1903 cookbook with ingredient cues including grate the kernels from twelve ears of corn and stir into them the beaten yolks of si.
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Dessert Cited source
Cinnamon-Syrup Baked Apples
Whole sour apples filled with cinnamon sugar, baked in a shallow water bath, and basted with their own amber syrup.
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Currant pie (No. 1)
Currant pie (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including ripe and stemmed currants with one cupful of sugar to two of currants, and bake betw.
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Cream puff filling
Marion Harland’s original method for Cream puff filling, retained as a source transcription for modern discovery.
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Meringue I
Farmer’s period recipe for Meringue I, faithfully transcribed from the public-domain edition.
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Peach ice cream (No. 1)
Peach ice cream (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including scald a pint of cream and pour it very gradually upon three eggs that have been beat.
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Crushed strawberry ice cream
Crushed strawberry ice cream, preserved from Marion Harland’s 1903 cookbook with ingredient cues including make a custard like the one for which directions are given in the last recipe, only .
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Orange layer cake
Orange layer cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream three tablespoonfuls of butter with two cupfuls of sugar, add the beaten yolks.
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Chocolate Cream Candy
A classic 1910 sweet built around sugar, with Farmer’s original method and page citation.
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Maple candy
Marion Harland’s original method for Maple candy, retained as a source transcription for modern discovery.
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Nesselrode pudding
Nesselrode pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including make a rich custard of eight eggs and a quart of milk.
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Hot Water Sponge Cake
A classic 1910 sweet built around yolks 2 eggs, with Farmer’s original method and page citation.
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Sweet potato and chestnut croquettes
Marion Harland’s original method for Sweet potato and chestnut croquettes, retained as a source transcription for modern discovery.
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