Dinner Cited source
Broiled green tomatoes
Marion Harland’s original method for Broiled green tomatoes, retained as a source transcription for modern discovery.
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Dinner Cited source
Creole Sauce
The original 1910 method for Creole Sauce, presented as a faithful archival transcription.
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Dinner Cited source
Savory eggs
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Anchovy croutons
Marion Harland’s original method for Anchovy croutons, retained as a source transcription for modern discovery.
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Dinner Cited source
Rhubarb trifle
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Alma’s drop cakes
Marion Harland’s original method for Alma’s drop cakes, retained as a source transcription for modern discovery.
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Dinner Cited source
Russian Sauce
The original 1910 method for Russian Sauce, presented as a faithful archival transcription.
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Dinner Cited source
Onion or soubise sauce
Marion Harland’s original method for Onion or soubise sauce, retained as a source transcription for modern discovery.
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Dinner Cited source
Quick buckwheat cakes
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Cauliflower au gratin
Marion Harland’s original method for Cauliflower au gratin, retained as a source transcription for modern discovery.
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Dinner Cited source
Stewed carrots
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Creamed young beets
Creamed young beets, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cook with two inches of the stem on to prevent bleeding, and do not clip the tap roo.
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Dinner Cited source
Pfeffernüsse
Marion Harland’s original method for Pfeffernüsse, retained as a source transcription for modern discovery.
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Dinner Cited source
Salmi of liver
Salmi of liver, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil a calf’s liver for one hour in slightly salted water, and let it get cold.
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Dinner Cited source
Sour milk corn-meal griddle-cakes
Marion Harland’s original method for Sour milk corn-meal griddle-cakes, retained as a source transcription for modern discovery.
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Dinner Cited source
Candied peaches
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Broiled ripe tomatoes (No. 1)
Marion Harland’s original method for Broiled ripe tomatoes (No. 1), retained as a source transcription for modern discovery.
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Dinner Cited source
Peach scallop
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Eggs in cases
Eggs in cases, preserved from Marion Harland’s 1903 cookbook with ingredient cues including a small piece of butter in each and a little chopped parsley or onion.
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Dinner Cited source
Scalloped bananas
Scalloped bananas, preserved from Marion Harland’s 1903 cookbook with ingredient cues including peel, slice and arrange in a buttered bake-dish, alternately with fine crumbs.
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Dinner Cited source
Gingerbread, “such as mother used to make”
Gingerbread, “such as mother used to make”, preserved from Marion Harland’s 1903 cookbook with ingredient cues including together a half-cupful each of brown sugar and new orleans molasses, and stir in a t.
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Dinner Cited source
Fig filling
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Fish omelet
Fish omelet, preserved from Marion Harland’s 1903 cookbook with ingredient cues including make about a half pint of white roux, add a piece of butter about the size of an egg.
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Dinner Cited source
Buttered shrimps
Buttered shrimps, preserved from Marion Harland’s 1903 cookbook with ingredient cues including heat two tablespoonfuls of butter in a saucepan.
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