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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Peach ice cream (No. 2)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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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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Cranberry pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Baked Alaska
Farmer’s period recipe for Baked Alaska, faithfully transcribed from the public-domain edition.
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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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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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Dessert Cited source
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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