Dessert Cited source
Sago pudding
Marion Harland’s original method for Sago pudding, retained as a source transcription for modern discovery.
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Dinner Cited source
Halibut à la Poulette
The original 1910 method for Halibut à la Poulette, presented as a faithful archival transcription.
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Dessert Cited source
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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Dessert Cited source
Whole peach pie
Marion Harland’s original method for Whole peach pie, retained as a source transcription for modern discovery.
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Dessert Cited source
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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Dessert Cited source
Hard Sugar Gingerbread
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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Dessert Cited source
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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Dinner Cited source
Ginger jumbles
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Cheese Soufflé with Pastry
The original 1910 method for Cheese Soufflé with Pastry, presented as a faithful archival transcription.
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Dessert Cited source
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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