Dinner Cited source
Pilau of green peppers
Marion Harland’s original method for Pilau of green peppers, retained as a source transcription for modern discovery.
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Dinner Cited source
Batter I
The original 1910 method for Batter I, presented as a faithful archival transcription.
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Dessert Cited source
Fruit pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Picnic Cited source
Oil Dressing I
A portable historic recipe using “hard-boiled” eggs, drawn directly from Farmer’s public-domain cookbook.
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Dinner Cited source
Broiled soft-shell crabs
Marion Harland’s original method for Broiled soft-shell crabs, retained as a source transcription for modern discovery.
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Dinner Cited source
Brown Sauce II (Espagnole)
The original 1910 method for Brown Sauce II (Espagnole), presented as a faithful archival transcription.
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Lunch Cited source
Savory rice soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Broiled green tomatoes
Marion Harland’s original method for Broiled green tomatoes, retained as a source transcription for modern discovery.
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Dinner Cited source
Creole Sauce
The original 1910 method for Creole Sauce, presented as a faithful archival transcription.
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Dinner Cited source
Savory eggs
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
French onion soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Asparagus Soup
A turn-of-the-century lunch recipe featuring white stock ii or iii, with the original instructions and source page intact.
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Dessert Cited source
Cream puff filling
Marion Harland’s original method for Cream puff filling, retained as a source transcription for modern discovery.
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Dessert Cited source
Meringue I
Farmer’s period recipe for Meringue I, faithfully transcribed from the public-domain edition.
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Dinner Cited source
Rhubarb trifle
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Mock-turtle bean soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Peach ice cream (No. 1)
Peach ice cream (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including scald a pint of cream and pour it very gradually upon three eggs that have been beat.
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Lunch Cited source
Celery Soup II
Farmer’s concise method for Celery Soup II, transcribed from the public-domain 1910 cookbook.
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Dessert Cited source
Crushed strawberry ice cream
Crushed strawberry ice cream, preserved from Marion Harland’s 1903 cookbook with ingredient cues including make a custard like the one for which directions are given in the last recipe, only .
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Party Cited source
Oyster Rarebit
Farmer’s original Oyster Rarebit preparation, ready to browse with transparent provenance.
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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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Dessert Cited source
Chocolate Cream Candy
A classic 1910 sweet built around sugar, with Farmer’s original method and page citation.
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Dessert Cited source
Maple candy
Marion Harland’s original method for Maple candy, retained as a source transcription for modern discovery.
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Dinner Cited source
Russian Sauce
The original 1910 method for Russian Sauce, presented as a faithful archival transcription.
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