Dessert Cited source
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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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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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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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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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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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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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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Apple meringue pudding
Marion Harland’s original method for Apple meringue pudding, retained as a source transcription for modern discovery.
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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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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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Cottage pie
Marion Harland’s original method for Cottage pie, retained as a source transcription for modern discovery.
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Sweet potato puff
Marion Harland’s original method for Sweet potato puff, retained as a source transcription for modern discovery.
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Apple meringue pie
Marion Harland’s original method for Apple meringue pie, retained as a source transcription for modern discovery.
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Buttered sweet potatoes
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Currant cake
Marion Harland’s original method for Currant cake, retained as a source transcription for modern discovery.
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