Dinner Cited source
Thin White Sauce
The original 1910 method for Thin White Sauce, presented as a faithful archival transcription.
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Dinner Cited source
Cheese Soufflé
The original 1910 method for Cheese Soufflé, presented as a faithful archival transcription.
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Dinner Cited source
Mashed potatoes
Mashed potatoes, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil and mash white potatoes and whip to a cream with a cupful of hot milk and a tab.
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Dinner Cited source
Cauliflower Fritters
The original 1910 method for Cauliflower Fritters, presented as a faithful archival transcription.
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Dinner Cited source
Potato biscuits
Potato biscuits, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil and mash six or eight potatoes.
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Dinner Cited source
Anchovy Butter
The original 1910 method for Anchovy Butter, presented as a faithful archival transcription.
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Dinner Cited source
Squash fritters
Marion Harland’s original method for Squash fritters, retained as a source transcription for modern discovery.
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Dinner Cited source
Kohlrabi with leaves
Marion Harland’s original method for Kohlrabi with leaves, retained as a source transcription for modern discovery.
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Dinner Cited source
Sweetbread croquettes
Sweetbread croquettes, preserved from Marion Harland’s 1903 cookbook with ingredient cues including four sweetbreads, removing pipes and membranes soak for an hour in cold salted water.
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Dinner Cited source
Currant buns
Marion Harland’s original method for Currant buns, retained as a source transcription for modern discovery.
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Dinner Cited source
Broiled sweetbreads
Broiled sweetbreads, preserved from Marion Harland’s 1903 cookbook with ingredient cues including wash a pair of sweetbreads, throw them in boiling salted water, and cook for ten min.
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Dinner Cited source
Rice waffles
Marion Harland’s original method for Rice waffles, retained as a source transcription for modern discovery.
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Dinner Cited source
Peanut butter for sandwiches
Peanut butter for sandwiches, preserved from Marion Harland’s 1903 cookbook with ingredient cues including shell and skin freshly-roasted peanuts and pound or grind them to a fine powder.
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Dinner Cited source
Creamed panned oysters
Marion Harland’s original method for Creamed panned oysters, retained as a source transcription for modern discovery.
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Dinner Cited source
Chocolate soufflé
Marion Harland’s original method for Chocolate soufflé, retained as a source transcription for modern discovery.
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Dinner Cited source
Broiled bluefish
Marion Harland’s original method for Broiled bluefish, retained as a source transcription for modern discovery.
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Dinner Cited source
Cherry Fritters
The original 1910 method for Cherry Fritters, presented as a faithful archival transcription.
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Dinner Cited source
Strawberries
Marion Harland’s original method for Strawberries, retained as a source transcription for modern discovery.
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Dinner Cited source
Potato scallop
Marion Harland’s original method for Potato scallop, retained as a source transcription for modern discovery.
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Dinner Cited source
Oysters with macaroni
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Currant tarts
Marion Harland’s original method for Currant tarts, retained as a source transcription for modern discovery.
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Dinner Cited source
Peanut brittle
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Brown Mushroom Sauce II
The original 1910 method for Brown Mushroom Sauce II, presented as a faithful archival transcription.
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Dinner Cited source
Molasses taffy
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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