Lunch Cited source
Cream of Mushroom Soup
A turn-of-the-century lunch recipe featuring lb. mushrooms, with the original instructions and source page intact.
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Dinner Cited source
Oranges
Marion Harland’s original method for Oranges, retained as a source transcription for modern discovery.
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Dessert Cited source
Boiled frosting for cake
Boiled frosting for cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including into a saucepan half a cupful of water and a pound of granulated sugar and let it bo.
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Lunch Cited source
Noodles for soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Almond Soup
A turn-of-the-century lunch recipe featuring almonds, with the original instructions and source page intact.
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Dinner Cited source
Stuffed dates
Marion Harland’s original method for Stuffed dates, retained as a source transcription for modern discovery.
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Dinner Cited source
Boiled rice
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Creole chowder
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Clam and Tomato Bisque
A turn-of-the-century lunch recipe featuring clams, with the original instructions and source page intact.
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Dessert Cited source
Hot maple sauce for vanilla ice cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
French tapioca custard
French tapioca custard, preserved from Marion Harland’s 1903 cookbook with ingredient cues including soak four tablespoonfuls of tapioca in two cupfuls of cold water and let it stand fo.
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Dessert Cited source
Creamed peach pie (No. 1)
Creamed peach pie (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including sprinkle thickly with sugar, and fit on an upper crust.
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Breakfast Cited source
Mushrooms on toast
Mushrooms on toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including peel and broil fresh mushrooms, spread them with butter, dust with salt and pepper, .
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Dinner Cited source
Smothered rabbits
Marion Harland’s original method for Smothered rabbits, retained as a source transcription for modern discovery.
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Dinner Cited source
Drawn Butter Sauce
The original 1910 method for Drawn Butter Sauce, presented as a faithful archival transcription.
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Lunch Cited source
Eel soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Breakfast Cited source
Raised Doughnuts
A historical breakfast preparation centered on milk, directly cited to Farmer’s 1910 edition.
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Dessert Cited source
Creamy Sauce I
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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Dinner Cited source
Peach tapioca
Marion Harland’s original method for Peach tapioca, retained as a source transcription for modern discovery.
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Picnic Cited source
Oil Dressing II
A portable historic recipe using mustard, drawn directly from Farmer’s public-domain cookbook.
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Dessert Cited source
Rice custard pudding
Rice custard pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including make a white sauce by cooking together, until they bubble, a tablespoonful of flour .
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Dinner Cited source
Nougat
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
“Linsen,” or lentil soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Nut Spice Cake
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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