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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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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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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Indian pudding (No. 2)
Indian pudding (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including heat a quart of milk to scalding.
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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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Dessert Cited source
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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Cream cheese soup
Marion Harland’s original method for Cream cheese soup, retained as a source transcription for modern discovery.
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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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Fowl pie
Marion Harland’s original method for Fowl pie, retained as a source transcription for modern discovery.
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Apple pudding (No. 1)
Marion Harland’s original method for Apple pudding (No. 1), retained as a source transcription for modern discovery.
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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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Chocolate Filling
A classic 1910 sweet built around squares chocolate, with Farmer’s original method and page citation.
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Fruit cake (No. 3)
Marion Harland’s original method for Fruit cake (No. 3), retained as a source transcription for modern discovery.
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Polly’s pudding
Marion Harland’s original method for Polly’s pudding, retained as a source transcription for modern discovery.
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