Dinner Cited source
Creamed Oysters
The original 1910 method for Creamed Oysters, presented as a faithful archival transcription.
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Dinner Cited source
Broiled squirrels
Broiled squirrels, preserved from Marion Harland’s 1903 cookbook with ingredient cues including skin, clean and lay in a marinade of salad oil and lemon juice for one hour.
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Dinner Cited source
Huckleberry griddle-cakes
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Scrambled eggs in cups
Scrambled eggs in cups, preserved from Marion Harland’s 1903 cookbook with ingredient cues including with a rather large tin “shape” cut round out of slices of stale bread an inch thick.
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Casserole Cited source
Breadcrumb-Topped Baked Macaroni & Cheese
A restrained old-school casserole: boiled macaroni, grated cheese, white sauce, and a crisp buttered-crumb top.
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Dinner Cited source
Peanut crisps
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Indian meal crumpets
Indian meal crumpets, preserved from Marion Harland’s 1903 cookbook with ingredient cues including heat a quart of milk to scalding and pour it gradually upon two full cups of corn-me.
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Dinner Cited source
Candied citron
Marion Harland’s original method for Candied citron, retained as a source transcription for modern discovery.
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Baking Cited source
Classic Parker House Rolls
Soft folded yeast rolls with the signature buttered crease, adapted directly from Fannie Farmer’s measured 1910 method.
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Dinner Cited source
Cherry ice
Cherry ice, preserved from Marion Harland’s 1903 cookbook with ingredient cues including stem and stone a quart of cherries, crush and cover them with two cupfuls of sugar.
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Dinner Cited source
Turnover pies
Turnover pies, preserved from Marion Harland’s 1903 cookbook with ingredient cues including fruit over one-half of the piece.
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Dinner Cited source
Stewed tripe and celery
Stewed tripe and celery, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut into inch pieces enough celery to make a cupful, and stew tender in salted, boil.
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Dinner Cited source
Broiled quail
Marion Harland’s original method for Broiled quail, retained as a source transcription for modern discovery.
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Dinner Cited source
Potatoes á la Lyonnaise
Potatoes á la Lyonnaise, preserved from Marion Harland’s 1903 cookbook with ingredient cues including two great spoonfuls of butter into the frying-pan and fry two sliced onions in this .
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Dinner Cited source
Carrots sautés
Carrots sautés, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil young carrots, not longer than your forefinger, for eight minutes in salted wat.
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Dinner Cited source
Almond filling
Marion Harland’s original method for Almond filling, retained as a source transcription for modern discovery.
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Dinner Cited source
Baked cucumbers
Marion Harland’s original method for Baked cucumbers, retained as a source transcription for modern discovery.
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Dinner Cited source
Brown Sauce I
The original 1910 method for Brown Sauce I, presented as a faithful archival transcription.
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Dinner Cited source
Egg and cheese timbales
Marion Harland’s original method for Egg and cheese timbales, retained as a source transcription for modern discovery.
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Dinner Cited source
Batter V
The original 1910 method for Batter V, presented as a faithful archival transcription.
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Dinner Cited source
Pilau of green peppers
Marion Harland’s original method for Pilau of green peppers, retained as a source transcription for modern discovery.
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Dinner Cited source
Batter I
The original 1910 method for Batter I, presented as a faithful archival transcription.
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Dinner Cited source
Broiled soft-shell crabs
Marion Harland’s original method for Broiled soft-shell crabs, retained as a source transcription for modern discovery.
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Dinner Cited source
Brown Sauce II (Espagnole)
The original 1910 method for Brown Sauce II (Espagnole), presented as a faithful archival transcription.
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