Dessert Cited source
Chestnuts with whipped cream
Marion Harland’s original method for Chestnuts with whipped cream, retained as a source transcription for modern discovery.
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Sweet potato croquettes
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Cream puffs
Marion Harland’s original method for Cream puffs, retained as a source transcription for modern discovery.
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Cherry batter pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Custard filling
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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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
Tapioca cream soup
Marion Harland’s original method for Tapioca cream soup, retained as a source transcription for modern discovery.
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Dessert Cited source
Fig pudding (No. 1)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Raw tomatoes and whipped cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Plum pudding (No. 2)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Rice pudding as a vegetable
Rice pudding as a vegetable, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil one cupful of raw rice twenty minutes, or until soft, but not broken.
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Dessert Cited source
Boiled sponge cake (No. 2)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Boiled orange pudding (2)
Boiled orange pudding (2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including make a light paste of a pint of flour and three-quarters of a cupful of shortening—h.
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Dessert Cited source
Hoarhound candy (made from fresh leaves)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Cream sauce
Cream sauce, preserved from Marion Harland’s 1903 cookbook with ingredient cues including work two tablespoonfuls of butter into a half cupful of sugar, then the beaten yolks.
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Dessert Cited source
Hickory nut candy
Hickory nut candy, preserved from Marion Harland’s 1903 cookbook with ingredient cues including prepare half a cupful of hickory nut kernels by chopping them.
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Lemon pie with crust
Lemon pie with crust, preserved from Marion Harland’s 1903 cookbook with ingredient cues including two eggs light and stir into them two cupfuls of sugar.
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Soft Molasses Gingerbread
A classic 1910 sweet built around molasses, with Farmer’s original method and page citation.
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Molasses Sauce
A classic 1910 sweet built around molasses, with Farmer’s original method and page citation.
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Angel Food
A classic 1910 sweet built around whites 3 eggs, with Farmer’s original method and page citation.
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Banana Ice Cream
A classic 1910 sweet built around cream, with Farmer’s original method and page citation.
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Velvet Molasses Candy
A classic 1910 sweet built around molasses, with Farmer’s original method and page citation.
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Sago pudding
Marion Harland’s original method for Sago pudding, retained as a source transcription for modern discovery.
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A combination game pie
A combination game pie, preserved from Marion Harland’s 1903 cookbook with ingredient cues including clean the birds and, if tough, stew them in weak stock.
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