Dessert Cited source
Blackberry pudding
Marion Harland’s original method for Blackberry pudding, retained as a source transcription for modern discovery.
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Dessert Cited source
Chocolate frosting for layer cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Hickory nut candy
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Marble cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Boiled Indian pudding (No. 1)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Norwegian Prune Pudding
A classic 1910 sweet built around lb. prunes, with Farmer’s original method and page citation.
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Dessert Cited source
Sultana Caramels
Farmer’s period recipe for Sultana Caramels, faithfully transcribed from the public-domain edition.
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Dessert Cited source
Fig Filling
A classic 1910 sweet built around lb. figs, finely chopped, with Farmer’s original method and page citation.
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Dessert Cited source
Steamed orange pudding (1)
Steamed orange pudding (1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including soak a cupful of bread-crumbs in a cupful of milk until very soft.
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Dessert Cited source
Nut Bars
A classic 1910 sweet built around brown sugar, with Farmer’s original method and page citation.
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Dessert Cited source
Peach ice cream (No. 1)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
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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Dessert Cited source
Crushed strawberry ice cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Potato cream soup (No. 1)
Potato cream soup (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including mash ten large boiled potatoes, beat them to a soft mass with a half pint of cream, .
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Dessert Cited source
Raspberry Ice II
A classic 1910 sweet built around raspberries, with Farmer’s original method and page citation.
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Dessert Cited source
Pie of small birds
Pie of small birds, preserved from Marion Harland’s 1903 cookbook with ingredient cues including clean and stew the birds for half-an-hour in weak stock.
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Dessert Cited source
Lemon Sauce II
A classic 1910 sweet built around sugar, with Farmer’s original method and page citation.
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Dessert Cited source
Frozen Chocolate with Whipped Cream
A classic 1910 sweet built around squares baker’s chocolate, with Farmer’s original method and page citation.
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Dessert Cited source
Custard filling
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Orange custard
Orange custard, preserved from Marion Harland’s 1903 cookbook with ingredient cues including squeeze out and strain the juice of six good oranges.
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Dessert Cited source
Cream cheese for sandwiches
Marion Harland’s original method for Cream cheese for sandwiches, retained as a source transcription for modern discovery.
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Dessert Cited source
Cream of corn soup
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Steamed apricot pudding
Marion Harland’s original method for Steamed apricot pudding, retained as a source transcription for modern discovery.
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Dessert Cited source
Lemon cream pie (No. 1)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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