Dessert Cited source
Grafton cake
Grafton cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream together three tablespoonfuls of butter with two cupfuls of sugar and beat int.
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Picnic Cited source
Curry Dressing
Curry Dressing from the 1910 table, preserved for modern discovery with its original citation.
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Dinner Cited source
Cheese dates
Marion Harland’s original method for Cheese dates, retained as a source transcription for modern discovery.
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Party Cited source
Tea frappé
Marion Harland’s original method for Tea frappé, retained as a source transcription for modern discovery.
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Dessert Cited source
Kidney pie
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Breakfast Cited source
Milk bread (No. 1)
Milk bread (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including sift two quarts of flour with a tablespoonful of sugar and an even teaspoonful of sa.
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Dinner Cited source
Soufflé au Rhum
The original 1910 method for Soufflé au Rhum, presented as a faithful archival transcription.
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Lunch Cited source
French Oyster Soup
A turn-of-the-century lunch recipe featuring oysters, with the original instructions and source page intact.
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Breakfast Cited source
Toast, pure and simple
Toast, pure and simple, preserved from Marion Harland’s 1903 cookbook with ingredient cues including pare the crust from thin slices of bread, cut each slice in two and toast to a golde.
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Soup Cited source
Fannie Farmer’s Cream of Tomato Soup
A smooth milk-and-tomato soup whose carefully sequenced method keeps the dairy creamy instead of curdled.
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Dessert Cited source
Vanilla ice cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Cream of Lettuce 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
Prune pudding (No. 2)
Prune pudding (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including soak a pound of prunes all night and, in the morning, drain well.
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Dinner Cited source
Tomato sauce
Marion Harland’s original method for Tomato sauce, retained as a source transcription for modern discovery.
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Dinner Cited source
Hollandaise Sauce I
The original 1910 method for Hollandaise Sauce I, presented as a faithful archival transcription.
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Breakfast Cited source
Mushroom toast
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Rice pudding with eggs
Rice pudding with eggs, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil until soft one cupful of rice in plenty of hot water.
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Dinner Cited source
Tomato omelet
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Savory potato soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Tomato Bouillon with Oysters
A turn-of-the-century lunch recipe featuring tomatoes, with the original instructions and source page intact.
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Party Cited source
Oyster Cocktail II
A party-table recipe from 1910 featuring small raw oysters, with the historic method and citation preserved.
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Breakfast Cited source
Farina
Farina, preserved from Marion Harland’s 1903 cookbook with ingredient cues including in the morning, stir it into boiling water, slightly salted, and cook half an hour, .
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Dinner Cited source
Apricot sauce
Marion Harland’s original method for Apricot sauce, retained as a source transcription for modern discovery.
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Dinner Cited source
Batter III
The original 1910 method for Batter III, presented as a faithful archival transcription.
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