Dessert Cited source
Strawberries and cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Orange cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Baked prune pudding (No. 1)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Cracker pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Young turnips stewed with cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Molasses candy (No. 1)
Molasses candy (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including stir together three cupfuls of new orleans molasses and a cupful of brown sugar.
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Cream of celery soup
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Raisin pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Cocoanut cream puffs
Cocoanut cream puffs, preserved from Marion Harland’s 1903 cookbook with ingredient cues including these cakes, while requiring care in their preparation, amply repay one for the time.
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Marshmallow layer cake
Marshmallow layer cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream a cupful of butter with two cupfuls of sugar, and when smooth and light, add t.
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Dessert Cited source
Peach ice cream (No. 2)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Mary’s favorite pudding
Mary’s favorite pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including sift twice with two cupfuls of whole wheat flour a heaping teaspoonful of baking-pow.
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Dessert Cited source
Cranberry pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Potato cream soup (No. 1)
Potato cream soup (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including mash ten large boiled potatoes, beat them to a soft mass with a half pint of cream, .
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Baked Alaska
Farmer’s period recipe for Baked Alaska, faithfully transcribed from the public-domain edition.
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Dessert Cited source
Chocolate pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Boiled frosting for cake
Boiled frosting for cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including into a saucepan half a cupful of water and a pound of granulated sugar and let it bo.
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Chocolate loaf cake (No. 2)
Chocolate loaf cake (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including dissolve eight tablespoonfuls of sweet grated chocolate in a gill of hot milk.
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Fruit cake (No. 1)
Fruit cake (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including one cupful of butter.
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Hot maple sauce for vanilla ice cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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French tapioca custard
French tapioca custard, preserved from Marion Harland’s 1903 cookbook with ingredient cues including soak four tablespoonfuls of tapioca in two cupfuls of cold water and let it stand fo.
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Creamed peach pie (No. 1)
Creamed peach pie (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including sprinkle thickly with sugar, and fit on an upper crust.
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Poor man’s pudding
Poor man’s pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including pare the crusts from slices of graham bread, toast delicately and cut the slices int.
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Creamy Sauce I
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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