Dessert Cited source
Rice custard pudding
Rice custard pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including make a white sauce by cooking together, until they bubble, a tablespoonful of flour .
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Sour Milk Gingerbread
A classic 1910 sweet built around molasses, with Farmer’s original method and page citation.
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Rice custard
Rice custard, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream a tablespoonful of butter with two of powdered sugar, and gradually work in th.
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Nut Spice Cake
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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Chestnut pudding
Marion Harland’s original method for Chestnut pudding, retained as a source transcription for modern discovery.
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Angel cake
Angel cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including sift a teaspoonful of cream of tartar six times with a half-cupful of flour.
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Devil’s Food Cake I
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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Plain loaf cake
Marion Harland’s original method for Plain loaf cake, retained as a source transcription for modern discovery.
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Mince pie
Marion Harland’s original method for Mince pie, retained as a source transcription for modern discovery.
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Cherry pudding
Cherry pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including stem and stone two heaping cupfuls of cherries.
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Pineapple Ice Cream
A classic 1910 sweet built around cream, with Farmer’s original method and page citation.
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Apple meringue pudding
Marion Harland’s original method for Apple meringue pudding, retained as a source transcription for modern discovery.
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Café Frappé
Farmer’s period recipe for Café Frappé, faithfully transcribed from the public-domain edition.
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Gold cake
Gold cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream together a cupful of butter and two cupfuls of sugar.
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Marguerites I
A classic 1910 sweet built around eggs, with Farmer’s original method and page citation.
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Tomato cream soup (No. 1)
Marion Harland’s original method for Tomato cream soup (No. 1), retained as a source transcription for modern discovery.
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Boiled black bass with cream gravy
Boiled black bass with cream gravy, preserved from Marion Harland’s 1903 cookbook with ingredient cues including in a pot enough slightly salted water to cover the fish, add a gill of vinegar, an o.
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English Rolled Wafers I
A classic 1910 sweet built around molasses, with Farmer’s original method and page citation.
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Pound cake
Marion Harland’s original method for Pound cake, retained as a source transcription for modern discovery.
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Slow-Baked Lemon Rice Pudding
Milk, rice, sugar, salt, and lemon rind bake low and slow into an old-fashioned creamy pudding.
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Cream of spinach soup
Cream of spinach soup, preserved from Marion Harland’s 1903 cookbook with ingredient cues including wash a half peck of spinach and put it into a saucepan with a scant quart of water.
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Snow Pudding I
A classic 1910 sweet built around box gelatine or, with Farmer’s original method and page citation.
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Molasses stick candy
Marion Harland’s original method for Molasses stick candy, retained as a source transcription for modern discovery.
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Boiled prune pudding
Boiled prune pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including stew a pound and a half of prunes.
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