Dinner Cited source
Omelet aux fines herbes
Omelet aux fines herbes, preserved from Marion Harland’s 1903 cookbook with ingredient cues including make two tablespoonfuls in all.
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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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Lunch Cited source
Grape fruit
Grape fruit, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut the fruit in half, crosswise, and with a sharp knife remove all the bitter white.
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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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Dinner Cited source
Boiled beef’s tongue
Marion Harland’s original method for Boiled beef’s tongue, retained as a source transcription for modern discovery.
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Breakfast Cited source
Indian meal mush
Indian meal mush, preserved from Marion Harland’s 1903 cookbook with ingredient cues including moisten a cupful of corn-meal with enough cold water to make it into a paste.
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Dinner Cited source
Boiled potatoes
Marion Harland’s original method for Boiled potatoes, retained as a source transcription for modern discovery.
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Party Cited source
Cardinal Punch
Farmer’s original Cardinal Punch preparation, ready to browse with transparent provenance.
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Picnic Cited source
Orange salad
Orange salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including peel and divide the oranges into lobes, then cut each of these into three pieces.
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Dinner Cited source
Scrambled eggs with asparagus tops
Marion Harland’s original method for Scrambled eggs with asparagus tops, retained as a source transcription for modern discovery.
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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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Dinner Cited source
Stuffed mangoes or peppers
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Picnic Cited source
Apple and celery salad
Apple and celery salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut enough crisp celery into small bits to make a cupful.
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Lunch Cited source
Vermicelli soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Picnic Cited source
Nasturtium salad
Nasturtium salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut fine the heart of a large bunch of celery, mince a tablespoonful of parsley and .
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Party Cited source
Breakfast coffee
Marion Harland’s original method for Breakfast coffee, retained as a source transcription for modern discovery.
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Party Cited source
Dandelion tea
Marion Harland’s original method for Dandelion tea, retained as a source transcription for modern discovery.
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Dessert Cited source
Cranberry pie
Marion Harland’s original method for Cranberry pie, retained as a source transcription for modern discovery.
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Party Cited source
Slippery-elm tea
Marion Harland’s original method for Slippery-elm tea, retained as a source transcription for modern discovery.
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Dessert Cited source
Boiled sponge cake (No. 2)
Marion Harland’s original method for Boiled sponge cake (No. 2), retained as a source transcription for modern discovery.
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Dessert Cited source
Hoarhound candy (made from fresh leaves)
Marion Harland’s original method for Hoarhound candy (made from fresh leaves), retained as a source transcription for modern discovery.
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Picnic Cited source
Oil Dressing II
A portable historic recipe using mustard, drawn directly from Farmer’s public-domain cookbook.
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Dinner Cited source
Clam cocktails
Clam cocktails, preserved from Marion Harland’s 1903 cookbook with ingredient cues including a dozen small clams in an ice-cold bowl and pour over them a half tablespoonful, eac.
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Dinner Cited source
“Left-over” stock
“Left-over” stock, preserved from Marion Harland’s 1903 cookbook with ingredient cues including twice a week, put all, cracking the bones well, into the stock-pot.
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