Dessert Cited source
Frozen Chocolate with Whipped Cream
A classic 1910 sweet built around squares baker’s chocolate, with Farmer’s original method and page citation.
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Dessert Cited source
Orange pie
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Lima bean soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Baking Cited source
Hot Cross Buns
Hot Cross Buns as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Dinner Cited source
Apple puff
Apple puff, preserved from Marion Harland’s 1903 cookbook with ingredient cues including peel and grate enough apples to make two cupfuls.
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Picnic Cited source
Nasturtium salad
Nasturtium salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut fine the heart of a large bunch of celery, mince a tablespoonful of parsley and .
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Dessert Cited source
Boiled gooseberry pudding
Marion Harland’s original method for Boiled gooseberry pudding, retained as a source transcription for modern discovery.
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Breakfast Cited source
Berry Muffins II
A historical breakfast preparation centered on butter, directly cited to Farmer’s 1910 edition.
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Dessert Cited source
Chocolate frosting for layer cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Currant Pie
Farmer’s period recipe for Currant Pie, faithfully transcribed from the public-domain edition.
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Dinner Cited source
Baked cheese
Baked cheese, preserved from Marion Harland’s 1903 cookbook with ingredient cues including dissolve three ounces of butter in a gill of hot water.
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Dinner Cited source
Gnocchi à la Romaine
The original 1910 method for Gnocchi à la Romaine, presented as a faithful archival transcription.
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Breakfast Cited source
Curried Eggs I
A historical breakfast preparation centered on “hard-boiled” eggs, directly cited to Farmer’s 1910 edition.
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Dessert Cited source
Onion custard
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Lemon cream pie (No. 2)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
A good puff paste
A good puff paste, preserved from Marion Harland’s 1903 cookbook with ingredient cues including into a half-pound of flour chop six ounces of firm, cold butter, and, when like a co.
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Dinner Cited source
Cheese Croquettes
The original 1910 method for Cheese Croquettes, presented as a faithful archival transcription.
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Dessert Cited source
Washington pie
Marion Harland’s original method for Washington pie, retained as a source transcription for modern discovery.
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Breakfast Cited source
Golden Corn Cake
A historical breakfast preparation centered on corn meal, directly cited to Farmer’s 1910 edition.
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Dessert Cited source
Fruit cake (No. 2)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Filling for Mocha cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Stewed eggplant, with sauce piquante
Stewed eggplant, with sauce piquante, preserved from Marion Harland’s 1903 cookbook with ingredient cues including prepare as for eggplant on the half-shell by halving and scooping out the pulp, leav.
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Dinner Cited source
Devilled Tomatoes
The original 1910 method for Devilled Tomatoes, presented as a faithful archival transcription.
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Dinner Cited source
Asparagus á la vinaigrette (No. 1)
Marion Harland’s original method for Asparagus á la vinaigrette (No. 1), retained as a source transcription for modern discovery.
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