Dessert Cited source
Frosting for plain loaf cake
Frosting for plain loaf cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including one cupful of cream.
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Raspberry and currant cream
Raspberry and currant cream, preserved from Marion Harland’s 1903 cookbook with ingredient cues including mash one quart of black raspberries and one pint of red currants with two and a half.
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Fruit pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Indian pudding (No. 2)
Indian pudding (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including heat a quart of milk to scalding.
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Cream puff filling
Marion Harland’s original method for Cream puff filling, retained as a source transcription for modern discovery.
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Meringue I
Farmer’s period recipe for Meringue I, faithfully transcribed from the public-domain edition.
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Peach ice cream (No. 1)
Peach ice cream (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including scald a pint of cream and pour it very gradually upon three eggs that have been beat.
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Cream cheese soup
Marion Harland’s original method for Cream cheese soup, retained as a source transcription for modern discovery.
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Crushed strawberry ice cream
Crushed strawberry ice cream, preserved from Marion Harland’s 1903 cookbook with ingredient cues including make a custard like the one for which directions are given in the last recipe, only .
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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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Dessert Cited source
Apple pudding (No. 1)
Marion Harland’s original method for Apple pudding (No. 1), retained as a source transcription for modern discovery.
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Chocolate Cream Candy
A classic 1910 sweet built around sugar, with Farmer’s original method and page citation.
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Maple candy
Marion Harland’s original method for Maple candy, retained as a source transcription for modern discovery.
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Dessert Cited source
Nesselrode pudding
Nesselrode pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including make a rich custard of eight eggs and a quart of milk.
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Dessert Cited source
Sweet potato and chestnut croquettes
Marion Harland’s original method for Sweet potato and chestnut croquettes, retained as a source transcription for modern discovery.
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Dessert Cited source
Chocolate Filling
A classic 1910 sweet built around squares chocolate, with Farmer’s original method and page citation.
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Dessert Cited source
Cream toast
Cream toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including toast, and proceed as in last recipe, but dipping each slice in hot salted milk inst.
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Cornstarch hasty pudding
Marion Harland’s original method for Cornstarch hasty pudding, retained as a source transcription for modern discovery.
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Yellow Sauce I
A classic 1910 sweet built around eggs, with Farmer’s original method and page citation.
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Cheese Cakes
A classic 1910 sweet built around sweet milk, with Farmer’s original method and page citation.
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Plum pudding (No. 1)
Marion Harland’s original method for Plum pudding (No. 1), retained as a source transcription for modern discovery.
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Steamed orange pudding (1)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Sweet potato fritters
Marion Harland’s original method for Sweet potato fritters, retained as a source transcription for modern discovery.
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Filling for Minnehaha cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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