Dinner Cited source
Anchovy croutons
Anchovy croutons, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut white bread into three-inch triangles, and fry them in butter to a pale brown.
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Breakfast Cited source
Stale bread griddle-cakes
Stale bread griddle-cakes, preserved from Marion Harland’s 1903 cookbook with ingredient cues including let two cupfuls of dry bread crumbs soak for an hour in a quart of milk.
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Lunch Cited source
Eel soup
Eel soup, preserved from Marion Harland’s 1903 cookbook with ingredient cues including two pounds of eels, cleaned and cut into inch-lengths.
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Lunch Cited source
Artichoke soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Oysters fried in batter
Oysters fried in batter, preserved from Marion Harland’s 1903 cookbook with ingredient cues including make a rather thick batter of one egg, a cupful of milk and about half a cupful of f.
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Breakfast Cited source
Rye Drop Cakes
Start the day with Farmer’s original Rye Drop Cakes method, preserved as a source transcription.
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Breakfast Cited source
Raised Doughnuts
A historical breakfast preparation centered on milk, directly cited to Farmer’s 1910 edition.
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Dinner Cited source
Tomatoes and poached eggs
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Breakfast Cited source
Fried toast
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Fritter Beans
Farmer’s concise method for Fritter Beans, transcribed from the public-domain 1910 cookbook.
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Breakfast Cited source
Corn Griddle-cakes
A historical breakfast preparation centered on flour, directly cited to Farmer’s 1910 edition.
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Dessert Cited source
Cream of pea soup
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Swiss fritters
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Breakfast Cited source
Omelet with Croûtons
A historical breakfast preparation centered on bread cut in ⅓ inch cubes, directly cited to Farmer’s 1910 edition.
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Dinner Cited source
Peppers and rice
Peppers and rice, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cook half a cupful of rice in plenty of boiling water, a little salt, for twenty min.
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Dinner Cited source
Beans sautés
Marion Harland’s original method for Beans sautés, retained as a source transcription for modern discovery.
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Lunch Cited source
Pâte à Choux
A turn-of-the-century lunch recipe featuring milk, with the original instructions and source page intact.
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Lunch Cited source
Ox-tail soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Huckleberry griddle-cakes
Huckleberry griddle-cakes, preserved from Marion Harland’s 1903 cookbook with ingredient cues including to one cup of milk add one-half teaspoonful of salt, one teaspoonful of baking-powde.
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Breakfast Cited source
Oatmeal scones
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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Breakfast Cited source
Fannie Farmer’s German Toast
The 1910 precursor to everyday French toast: day-old bread softened in lightly sweetened egg custard and browned on a buttered griddle.
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Dinner Cited source
Potatoes á la Lyonnaise
Marion Harland’s original method for Potatoes á la Lyonnaise, retained as a source transcription for modern discovery.
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Breakfast Cited source
Egg Croquettes
A historical breakfast preparation centered on eggs, directly cited to Farmer’s 1910 edition.
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Dinner Cited source
Cauliflower Fritters
The original 1910 method for Cauliflower Fritters, presented as a faithful archival transcription.
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