Dinner Cited source
Candied citron
Marion Harland’s original method for Candied citron, retained as a source transcription for modern discovery.
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Breakfast Cited source
Ravioli
A historical breakfast preparation centered on flour, directly cited to Farmer’s 1910 edition.
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Dinner Cited source
Cherry ice
Cherry ice, preserved from Marion Harland’s 1903 cookbook with ingredient cues including stem and stone a quart of cherries, crush and cover them with two cupfuls of sugar.
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Breakfast Cited source
Boiled Macaroni
Start the day with Farmer’s original Boiled Macaroni method, preserved as a source transcription.
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Lunch Cited source
Celery soup
Marion Harland’s original method for Celery soup, retained as a source transcription for modern discovery.
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Breakfast Cited source
Turkish Pilaf II
A historical breakfast preparation centered on washed rice, directly cited to Farmer’s 1910 edition.
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Dessert Cited source
Lemon cream pie (No. 1)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Breakfast Cited source
Berry Muffins I (without eggs)
Start the day with Farmer’s original Berry Muffins I (without eggs) method, preserved as a source transcription.
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Picnic Cited source
Pea salad
Marion Harland’s original method for Pea salad, retained as a source transcription for modern discovery.
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Dessert Cited source
Macaroni pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Candied citron ice cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Stewed tripe and celery
Stewed tripe and celery, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut into inch pieces enough celery to make a cupful, and stew tender in salted, boil.
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Dessert Cited source
Batter pudding
Marion Harland’s original method for Batter pudding, retained as a source transcription for modern discovery.
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Baking Cited source
Boston Brown Bread
Boston Brown Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Breakfast Cited source
Toast water
Marion Harland’s original method for Toast water, retained as a source transcription for modern discovery.
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Picnic Cited source
Potato Mayonnaise
A portable historic recipe using very small baked potato, drawn directly from Farmer’s public-domain cookbook.
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Dessert Cited source
Cream cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Carrots sautés
Carrots sautés, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil young carrots, not longer than your forefinger, for eight minutes in salted wat.
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Baking Cited source
Steamed Graham Bread
Steamed Graham Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Dinner Cited source
Almond filling
Marion Harland’s original method for Almond filling, retained as a source transcription for modern discovery.
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Party Cited source
Hot milk tea cakes
Marion Harland’s original method for Hot milk tea cakes, retained as a source transcription for modern discovery.
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Dessert Cited source
Cream cheese
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Apple Snow
A classic 1910 sweet built around whites 3 eggs, with Farmer’s original method and page citation.
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Party Cited source
Frosted lemonade
Marion Harland’s original method for Frosted lemonade, retained as a source transcription for modern discovery.
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