Dinner Cited source
Lobster Timbales II
The original 1910 method for Lobster Timbales II, presented as a faithful archival transcription.
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Dinner Cited source
Halibut Timbales II
The original 1910 method for Halibut Timbales II, presented as a faithful archival transcription.
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Dinner Cited source
Deviled oyster pâtés
Deviled oyster pâtés, preserved from Marion Harland’s 1903 cookbook with ingredient cues including drain the liquor from a quart of oysters.
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Soup Cited source
Fannie Farmer’s New England Fish Chowder
A milk-based cod chowder with sliced potatoes, onion, salt pork, butter, and softened crackers.
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Dinner Cited source
Creamed codfish
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Stuffed Lobster à la Béchamel
The original 1910 method for Stuffed Lobster à la Béchamel, presented as a faithful archival transcription.
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Dinner Cited source
Boiled red snapper
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Fried trout
Marion Harland’s original method for Fried trout, retained as a source transcription for modern discovery.
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Dinner Cited source
Baked smelts with oyster forcemeat
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Lobster Sauce II
The original 1910 method for Lobster Sauce II, presented as a faithful archival transcription.
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Dinner Cited source
Fricassee of Lobster and Mushrooms
A historic dinner preparation beginning with lb. lobster, preserved with an exact page-level citation.
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Dinner Cited source
Lobster cutlets
Marion Harland’s original method for Lobster cutlets, retained as a source transcription for modern discovery.
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Dinner Cited source
Baked pickerel
Marion Harland’s original method for Baked pickerel, retained as a source transcription for modern discovery.
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Dinner Cited source
Scalloped oysters
Marion Harland’s original method for Scalloped oysters, retained as a source transcription for modern discovery.
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Dinner Cited source
Lobster Farci
The original 1910 method for Lobster Farci, presented as a faithful archival transcription.
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Dinner Cited source
Deviled halibut or cod
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Lobster and Oyster Filling
The original 1910 method for Lobster and Oyster Filling, presented as a faithful archival transcription.
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Dinner Cited source
Baked salmon
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Baked fillets of halibut
Baked fillets of halibut, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut slices of halibut, weighing a pound each, and an inch thick.
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Dinner Cited source
A “Cape Cod folks” tid-bit
A “Cape Cod folks” tid-bit, preserved from Marion Harland’s 1903 cookbook with ingredient cues including soak two pounds of salt cod over night.
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Dinner Cited source
Fricasseed snapping turtle
Fricasseed snapping turtle, preserved from Marion Harland’s 1903 cookbook with ingredient cues including have your fish merchant clean your turtle after he has killed him by throwing him in.
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Dinner Cited source
Halibut Timbales I
A historic dinner preparation beginning with lb. halibut, preserved with an exact page-level citation.
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Dinner Cited source
Shad croquettes
Marion Harland’s original method for Shad croquettes, retained as a source transcription for modern discovery.
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Dinner Cited source
Lobster sauce
Marion Harland’s original method for Lobster sauce, retained as a source transcription for modern discovery.
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