Breakfast Cited source
Anchovy toast
Anchovy toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut stale bread into strips an inch and a half wide and three inches long.
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Breakfast Cited source
Macaroni with White Sauce
A historical breakfast preparation centered on macaroni broken in inch pieces, directly cited to Farmer’s 1910 edition.
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Party Cited source
Punch Hollandaise
Farmer’s original Punch Hollandaise preparation, ready to browse with transparent provenance.
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Picnic Cited source
Mayonnaise Dressing I
A portable historic recipe using mustard, drawn directly from Farmer’s public-domain cookbook.
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Dessert Cited source
Filling for orange cake
Marion Harland’s original method for Filling for orange cake, retained as a source transcription for modern discovery.
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Lunch Cited source
Tapioca Wine Soup
A turn-of-the-century lunch recipe featuring pearl tapioca, with the original instructions and source page intact.
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Breakfast Cited source
Meal-and-flour porridge
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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Picnic Cited source
Sweetbreads and cucumber salad
Sweetbreads and cucumber salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including marinate one pair of sweetbreads in french dressing.
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Casserole Cited source
Breadcrumb-Topped Baked Macaroni & Cheese
A restrained old-school casserole: boiled macaroni, grated cheese, white sauce, and a crisp buttered-crumb top.
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Dessert Cited source
Peanut candy
Marion Harland’s original method for Peanut candy, retained as a source transcription for modern discovery.
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Lunch Cited source
Oyster Soup, Amsterdam Style
A turn-of-the-century lunch recipe featuring oysters, with the original instructions and source page intact.
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Party Cited source
Eggs au Beurre Noir
Farmer’s original Eggs au Beurre Noir preparation, ready to browse with transparent provenance.
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Dessert Cited source
Apple meringue pie
Marion Harland’s original method for Apple meringue pie, retained as a source transcription for modern discovery.
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Lunch Cited source
Celery Soup I
A turn-of-the-century lunch recipe featuring celery (cut in one-half inch pieces), with the original instructions and source page intact.
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Dessert Cited source
Buttered sweet potatoes
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Picnic Cited source
Strawberry salad
A page-cited historical picnic recipe from Marion Harland, transcribed with its original method.
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Picnic Cited source
Cabbage cream salad
Cabbage cream salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including prepare as in the preceding recipe, only cutting the shreds into inch-lengths before.
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Lunch Cited source
Crab Soup
A turn-of-the-century lunch recipe featuring hard-shelled crabs, with the original instructions and source page intact.
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Dessert Cited source
Meringue II
Farmer’s period recipe for Meringue II, faithfully transcribed from the public-domain edition.
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Picnic Cited source
Daisy salad
Daisy salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut two-inch rounds of cream or neufchâtel cheese one-half inch in thickness, and pl.
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Dessert Cited source
Cream gravy for black bass
Marion Harland’s original method for Cream gravy for black bass, retained as a source transcription for modern discovery.
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Picnic Cited source
Pear salad
Pear salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including peel and slice five sweet, ripe pears, sprinkle with fine sugar, and add a little ma.
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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 sago soup
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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