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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Boiled sponge cake (No. 2)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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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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Quail pie
Quail pie, preserved from Marion Harland’s 1903 cookbook with ingredient cues including joint as you would a chicken for fricassee, cover the baking-dish bottom with thin s.
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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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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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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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Rhubarb and raisin pie
Marion Harland’s original method for Rhubarb and raisin pie, retained as a source transcription for modern discovery.
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Pumpkin pie (No. 1)
Pumpkin pie (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including the beaten yolks of four eggs and one cupful of white sugar to two cupfuls of pumpki.
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Sago pudding
Marion Harland’s original method for Sago pudding, retained as a source transcription for modern discovery.
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A combination game pie
A combination game pie, preserved from Marion Harland’s 1903 cookbook with ingredient cues including clean the birds and, if tough, stew them in weak stock.
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Whole peach pie
Marion Harland’s original method for Whole peach pie, retained as a source transcription for modern discovery.
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Apple cake
Apple cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream together a half-cupful of butter and two cupfuls of sugar, and beat into them .
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Hard Sugar Gingerbread
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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Creamed sweet apple pie
Marion Harland’s original method for Creamed sweet apple pie, retained as a source transcription for modern discovery.
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Pie of small birds
Marion Harland’s original method for Pie of small birds, retained as a source transcription for modern discovery.
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