Dessert Cited source
Creamed apple-sauce pie
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Boiled sweet potatoes
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Daisy cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Cream celery in Edam cheese shell
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Mocha cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Sweet omelet soufflé
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Lemon cream pie (No. 1)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Bread-and-milk pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Fig pudding (No. 2)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Brownies
A classic 1910 sweet built around sugar, with Farmer’s original method and page citation.
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Sour cream cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Christmas English Gingerbread
A classic 1910 sweet built around lb. flour, with Farmer’s original method and page citation.
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Dessert Cited source
Thanksgiving citron cake
Thanksgiving citron cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream a cupful of butter with three cupfuls of powdered sugar, add a cupful of milk.
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Summer squash pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Cocoanut and citron layer cake
Cocoanut and citron layer cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including rub together three-quarters of a cupful of butter and a cupful and a half of powdere.
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Christmas fruit cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Rhubarb pudding
Rhubarb pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including grease a pudding-dish and put into it a layer of bread-crumbs that have been soaked .
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Crumb pie
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Creamed peach pie (No. 2)
Creamed peach pie (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including bake as above, stoning the peaches and cutting each in half.
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Green corn pudding (No. 3)
Green corn pudding (No. 3), preserved from Marion Harland’s 1903 cookbook with ingredient cues including grate the kernels from twelve ears of corn and stir into them the beaten yolks of si.
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Cinnamon-Syrup Baked Apples
Whole sour apples filled with cinnamon sugar, baked in a shallow water bath, and basted with their own amber syrup.
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Currant pie (No. 1)
Currant pie (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including ripe and stemmed currants with one cupful of sugar to two of currants, and bake betw.
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Fowl pie
Marion Harland’s original method for Fowl pie, retained as a source transcription for modern discovery.
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Orange layer cake
Orange layer cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream three tablespoonfuls of butter with two cupfuls of sugar, add the beaten yolks.
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