Dessert Cited source
Chocolate Charlotte
A classic 1910 sweet built around box gelatine or, with Farmer’s original method and page citation.
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Picnic Cited source
Potato salad (No. 1)
Potato salad (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut cold-boiled potatoes into tender slices and mix with them two raw white onions, .
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Dessert Cited source
Crême aux Fruits
Farmer’s period recipe for Crême aux Fruits, faithfully transcribed from the public-domain edition.
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Party Cited source
Coffee junket (very nice)
Marion Harland’s original method for Coffee junket (very nice), retained as a source transcription for modern discovery.
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Dessert Cited source
Summer squash pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Maple Sugar Frosting
A classic 1910 sweet built around lb. soft maple sugar, with Farmer’s original method and page citation.
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Dessert Cited source
Fondant for cream candies
Fondant for cream candies, preserved from Marion Harland’s 1903 cookbook with ingredient cues including to one pound of granulated sugar put into a granite saucepan, add a gill and a half .
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Dessert Cited source
Boiled huckleberry pudding
Boiled huckleberry pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including roll this out, spread thickly with huckleberries, sprinkle with granulated sugar, an.
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Party Cited source
Tea (hot)
Marion Harland’s original method for Tea (hot), retained as a source transcription for modern discovery.
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Dessert Cited source
Blackberry pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Party Cited source
Welsh Rarebit II
Farmer’s original Welsh Rarebit II preparation, ready to browse with transparent provenance.
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Lunch Cited source
Cream of Scallop Soup
A turn-of-the-century lunch recipe featuring scallops, with the original instructions and source page intact.
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Dinner Cited source
Brown Sauce I
The original 1910 method for Brown Sauce I, presented as a faithful archival transcription.
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Dessert Cited source
Creamed raspberry pie
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Oyster Bisque
A turn-of-the-century lunch recipe featuring oysters, with the original instructions and source page intact.
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Dessert Cited source
Sugar candy
Sugar candy, preserved from Marion Harland’s 1903 cookbook with ingredient cues including wet two heaping cupfuls of granulated sugar with a half pint of cold water and put o.
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Breakfast Cited source
Potato sponge bread (No. 1)
Potato sponge bread (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil and mash, while hot, four potatoes of fair size, beating into them a tablespoon.
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Dinner Cited source
Egg and cheese timbales
Marion Harland’s original method for Egg and cheese timbales, retained as a source transcription for modern discovery.
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Dessert Cited source
Frosting for plain loaf cake
Frosting for plain loaf cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including one cupful of cream.
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Dinner Cited source
Batter V
The original 1910 method for Batter V, presented as a faithful archival transcription.
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Picnic Cited source
Potato salad (No. 2)
A page-cited historical picnic recipe from Marion Harland, transcribed with its original method.
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Breakfast Cited source
Strawberry Short Cake II
A historical breakfast preparation centered on flour, directly cited to Farmer’s 1910 edition.
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Dessert Cited source
Raspberry and currant cream
Raspberry and currant cream, preserved from Marion Harland’s 1903 cookbook with ingredient cues including mash one quart of black raspberries and one pint of red currants with two and a half.
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Breakfast Cited source
German toast
German toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including pare the slices and cut into strips twice as wide as your middle finger and about as.
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