Dinner Cited source
Kohlrabi with leaves
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Cherry roly-poly
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Picnic Cited source
Boiled salad dressing
Boiled salad dressing, preserved from Marion Harland’s 1903 cookbook with ingredient cues including into three well-beaten eggs stir a cupful of vinegar, a tablespoonful of sugar, two .
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Breakfast Cited source
Waffles
A historical breakfast preparation centered on flour, directly cited to Farmer’s 1910 edition.
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Picnic Cited source
German Dressing
German Dressing from the 1910 table, preserved for modern discovery with its original citation.
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Breakfast Cited source
Rissoto Creole
Start the day with Farmer’s original Rissoto Creole method, preserved as a source transcription.
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Dinner Cited source
Broiled sweetbreads
Marion Harland’s original method for Broiled sweetbreads, retained as a source transcription for modern discovery.
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Breakfast Cited source
Curried Eggs II
A historical breakfast preparation centered on “hard-boiled” eggs, directly cited to Farmer’s 1910 edition.
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Dinner Cited source
Rice waffles
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Baking Cited source
Tomato Cream Toast
Tomato Cream Toast as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Dessert Cited source
Peanut candy
Peanut candy, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil together two and one-half cupfuls of sugar and a gill of water, without stirrin.
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Dinner Cited source
Creamed panned oysters
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Apple meringue pie
Apple meringue pie, preserved from Marion Harland’s 1903 cookbook with ingredient cues including slice and stew ripe, tart apples.
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Lunch Cited source
Corn chowder
Marion Harland’s original method for Corn chowder, retained as a source transcription for modern discovery.
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Baking Cited source
German Coffee Bread
A measured 1910 bake built around scalded milk, preserved with its original method and page citation.
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Dinner Cited source
Chocolate soufflé
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
New potatoes with cream sauce
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
French cream almonds
Marion Harland’s original method for French cream almonds, retained as a source transcription for modern discovery.
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Dessert Cited source
Delmonico Ice Cream with Angel Food
A classic 1910 sweet built around milk, with Farmer’s original method and page citation.
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Dinner Cited source
Broiled bluefish
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Orange cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Cream gravy for black bass
Cream gravy for black bass, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cook together a tablespoonful, each, of butter and flour, and when blended strain sl.
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Dessert Cited source
Tomato cream soup (No. 2)
Marion Harland’s original method for Tomato cream soup (No. 2), retained as a source transcription for modern discovery.
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Dinner Cited source
Potato fritters
Marion Harland’s original method for Potato fritters, retained as a source transcription for modern discovery.
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