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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Cranberry pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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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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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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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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Dessert Cited source
Creamy Sauce I
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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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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Nut Spice Cake
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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Dessert Cited source
Chestnut pudding
Marion Harland’s original method for Chestnut pudding, 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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Dessert Cited source
Pineapple Ice Cream
A classic 1910 sweet built around cream, with Farmer’s original method and page citation.
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Dessert Cited source
Café Frappé
Farmer’s period recipe for Café Frappé, faithfully transcribed from the public-domain edition.
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Dessert Cited source
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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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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Suet pudding
Suet pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including slightly warm and stir together one cupful of molasses and one of suet, freed from s.
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Chocolate sauce for vanilla ice cream
Marion Harland’s original method for Chocolate sauce for vanilla ice cream, retained as a source transcription for modern discovery.
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Filling for orange cake
Marion Harland’s original method for Filling for orange cake, retained as a source transcription for modern discovery.
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Peanut candy
Marion Harland’s original method for Peanut candy, retained as a source transcription for modern discovery.
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