Picnic Cited source
A fruit salad
A fruit salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including pare four juicy, sweet oranges, peel off every bit of the white inner skin from the .
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Dinner Cited source
Strawberries
Marion Harland’s original method for Strawberries, retained as a source transcription for modern discovery.
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Party Cited source
Iced coffee
Marion Harland’s original method for Iced coffee, retained as a source transcription for modern discovery.
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Dessert Cited source
Hoarhound candy (made from fresh leaves)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Cream sauce
Cream sauce, preserved from Marion Harland’s 1903 cookbook with ingredient cues including work two tablespoonfuls of butter into a half cupful of sugar, then the beaten yolks.
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Breakfast Cited source
French Omelet
Start the day with Farmer’s original French Omelet method, preserved as a source transcription.
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Breakfast Cited source
Scrambled Eggs with Tomato Sauce
Start the day with Farmer’s original Scrambled Eggs with Tomato Sauce method, preserved as a source transcription.
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Lunch Cited source
Mushroom Soup
A turn-of-the-century lunch recipe featuring lb. mushrooms, with the original instructions and source page intact.
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Breakfast Cited source
Milk porridge
Milk porridge, preserved from Marion Harland’s 1903 cookbook with ingredient cues including heat a pint of milk to boiling.
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Lunch Cited source
Grape fruit
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Baked Bean Soup
A turn-of-the-century lunch recipe featuring cold baked beans, with the original instructions and source page intact.
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Dessert Cited source
Hickory nut candy
Hickory nut candy, preserved from Marion Harland’s 1903 cookbook with ingredient cues including prepare half a cupful of hickory nut kernels by chopping them.
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Breakfast Cited source
Eggs à la Goldenrod
Start the day with Farmer’s original Eggs à la Goldenrod method, preserved as a source transcription.
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Lunch Cited source
Corn chowder
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Picnic Cited source
French Dressing
A portable historic recipe using salt, drawn directly from Farmer’s public-domain cookbook.
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Dinner Cited source
Peanut brittle
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Lemon pie with crust
Lemon pie with crust, preserved from Marion Harland’s 1903 cookbook with ingredient cues including two eggs light and stir into them two cupfuls of sugar.
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Breakfast Cited source
Bread Omelet
Start the day with Farmer’s original Bread Omelet method, preserved as a source transcription.
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Picnic Cited source
Beet salad
A page-cited historical picnic recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Soft Molasses Gingerbread
A classic 1910 sweet built around molasses, with Farmer’s original method and page citation.
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Dinner Cited source
Brown Mushroom Sauce II
The original 1910 method for Brown Mushroom Sauce II, presented as a faithful archival transcription.
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Dinner Cited source
Molasses taffy
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Rice croquettes
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Oyster Stew
A turn-of-the-century lunch recipe featuring oysters, with the original instructions and source page intact.
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