Dessert Cited source
Sweet potatoes au gratin
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Caramel cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Silver cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Minnehaha cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Raspberry cottage pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Fig pudding (No. 1)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Currant Cake
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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Dessert Cited source
Raw tomatoes and whipped cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Bride’s cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Currant pie (No. 2)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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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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Dessert Cited source
Plum pudding (No. 2)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
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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Dessert Cited source
Boiled orange pudding (2)
Boiled orange pudding (2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including make a light paste of a pint of flour and three-quarters of a cupful of shortening—h.
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Dessert Cited source
Hoarhound candy (made from fresh leaves)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Cream sauce
Cream sauce, preserved from Marion Harland’s 1903 cookbook with ingredient cues including work two tablespoonfuls of butter into a half cupful of sugar, then the beaten yolks.
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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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Dessert Cited source
Hickory nut candy
Hickory nut candy, preserved from Marion Harland’s 1903 cookbook with ingredient cues including prepare half a cupful of hickory nut kernels by chopping them.
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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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Dessert Cited source
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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Dessert Cited source
Soft Molasses Gingerbread
A classic 1910 sweet built around molasses, with Farmer’s original method and page citation.
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Dessert Cited source
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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Dessert Cited source
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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