Dessert Cited source
Orange cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Creamed clams
Creamed clams, preserved from Marion Harland’s 1903 cookbook with ingredient cues including drain the liquor from a pint of opened clams, and set the clams and liquor on the ra.
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Dinner Cited source
Tomatoes and poached eggs
Marion Harland’s original method for Tomatoes and poached eggs, retained as a source transcription for modern discovery.
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Lunch Cited source
Vermicelli soup
Marion Harland’s original method for Vermicelli soup, retained as a source transcription for modern discovery.
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Dessert Cited source
Baked prune pudding (No. 1)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Hominy griddle-cakes
Marion Harland’s original method for Hominy griddle-cakes, retained as a source transcription for modern discovery.
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Party Cited source
Breakfast coffee
Marion Harland’s original method for Breakfast coffee, retained as a source transcription for modern discovery.
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Dessert Cited source
Young turnips stewed with cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Egg Balls II
A turn-of-the-century lunch recipe featuring “hard-boiled” egg, with the original instructions and source page intact.
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Dessert Cited source
Molasses candy (No. 1)
Molasses candy (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including stir together three cupfuls of new orleans molasses and a cupful of brown sugar.
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Dinner Cited source
POKE STALKS
Marion Harland’s original method for POKE STALKS, retained as a source transcription for modern discovery.
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Party Cited source
Coffee custards
Marion Harland’s original method for Coffee custards, retained as a source transcription for modern discovery.
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Brunch Cited source
1910 Spanish Omelet with Tomato-Caper Sauce
A folded French-style omelet surrounded by a savory tomato, onion, mushroom, caper, and green-pepper sauce.
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Dinner Cited source
Spaghetti with Swiss cheese
Marion Harland’s original method for Spaghetti with Swiss cheese, retained as a source transcription for modern discovery.
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Party Cited source
Dandelion tea
Marion Harland’s original method for Dandelion tea, retained as a source transcription for modern discovery.
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Lunch Cited source
Spring Soup
A turn-of-the-century lunch recipe featuring white stock i or ii, with the original instructions and source page intact.
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Dessert Cited source
Cocoanut cream puffs
Cocoanut cream puffs, preserved from Marion Harland’s 1903 cookbook with ingredient cues including these cakes, while requiring care in their preparation, amply repay one for the time.
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Picnic Cited source
Cream Dressing I
Cream Dressing I from the 1910 table, preserved for modern discovery with its original citation.
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Party Cited source
After-dinner coffee
Marion Harland’s original method for After-dinner coffee, retained as a source transcription for modern discovery.
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Dessert Cited source
Peach ice cream (No. 2)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Mary’s favorite pudding
Mary’s favorite pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including sift twice with two cupfuls of whole wheat flour a heaping teaspoonful of baking-pow.
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Dinner Cited source
Chocolate caramels (No. 1)
Marion Harland’s original method for Chocolate caramels (No. 1), retained as a source transcription for modern discovery.
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Party Cited source
Slippery-elm tea
Marion Harland’s original method for Slippery-elm tea, retained as a source transcription for modern discovery.
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Dessert Cited source
Cranberry pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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