Dinner Cited source
Oysters with macaroni
Oysters with macaroni, preserved from Marion Harland’s 1903 cookbook with ingredient cues including about four ounces of macaroni in plenty of boiling salted water and cook for twenty .
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Dinner Cited source
Banana Fritters I
The original 1910 method for Banana Fritters I, presented as a faithful archival transcription.
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Currant tarts
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Boiled Jerusalem artichokes
Boiled Jerusalem artichokes, preserved from Marion Harland’s 1903 cookbook with ingredient cues including wash the artichokes thoroughly, pare and slice or trim them into an oblong shape.
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Molasses taffy
Molasses taffy, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil a pint of molasses for twenty minutes, then stir in two saltspoonfuls of baking.
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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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Dinner Cited source
Steamed corn loaf
Steamed corn loaf, preserved from Marion Harland’s 1903 cookbook with ingredient cues including together in a bowl a pint of corn-meal and a half-pint of flour.
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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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Dinner Cited source
Potatoes on the half-shell
Potatoes on the half-shell, preserved from Marion Harland’s 1903 cookbook with ingredient cues including divide each carefully in half, lengthwise.
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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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Dinner Cited source
Oyster and Macaroni Croquettes
The original 1910 method for Oyster and Macaroni Croquettes, presented as a faithful archival transcription.
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Dinner Cited source
Young turnips with white sauce
Young turnips with white sauce, preserved from Marion Harland’s 1903 cookbook with ingredient cues including peel, lay in cold water for an hour.
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Dinner Cited source
Chestnut Roulettes
The original 1910 method for Chestnut Roulettes, presented as a faithful archival transcription.
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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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Dinner Cited source
Potato Apples
A historic dinner preparation beginning with hot riced potatoes, preserved with an exact page-level citation.
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Dinner Cited source
Ginger jumbles
Ginger jumbles, preserved from Marion Harland’s 1903 cookbook with ingredient cues including into two cupfuls of molasses stir a cupful of melted butter, a teaspoonful of ground.
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Dinner Cited source
Dumplings for chicken stew
Marion Harland’s original method for Dumplings for chicken stew, retained as a source transcription for modern discovery.
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Dinner Cited source
Peanut crisps
Marion Harland’s original method for Peanut crisps, retained as a source transcription for modern discovery.
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Dinner Cited source
Omelet aux fines herbes
Omelet aux fines herbes, preserved from Marion Harland’s 1903 cookbook with ingredient cues including make two tablespoonfuls in all.
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Dinner Cited source
Lemon cookies
Marion Harland’s original method for Lemon cookies, retained as a source transcription for modern discovery.
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Minced eggs
Minced eggs, preserved from Marion Harland’s 1903 cookbook with ingredient cues including chop up, but not too fine, four or five hard-boiled eggs.
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Dinner Cited source
Whole wheat griddle-cakes
Marion Harland’s original method for Whole wheat griddle-cakes, retained as a source transcription for modern discovery.
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Dinner Cited source
“Frankfurters”
Marion Harland’s original method for “Frankfurters”, retained as a source transcription for modern discovery.
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Dinner Cited source
Savory boiled cabbage
Marion Harland’s original method for Savory boiled cabbage, retained as a source transcription for modern discovery.
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