Lunch Cited source
Eel soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Breakfast Cited source
Raised Doughnuts
A historical breakfast preparation centered on milk, directly cited to Farmer’s 1910 edition.
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Dessert Cited source
Poor man’s pudding
Poor man’s pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including pare the crusts from slices of graham bread, toast delicately and cut the slices int.
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Dessert Cited source
Creamy Sauce I
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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Dinner Cited source
Peach tapioca
Marion Harland’s original method for Peach tapioca, retained as a source transcription for modern discovery.
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Dinner Cited source
Molasses cookies
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Picnic Cited source
Oil Dressing II
A portable historic recipe using mustard, drawn directly from Farmer’s public-domain cookbook.
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Dessert Cited source
Rice custard pudding
Rice custard pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including make a white sauce by cooking together, until they bubble, a tablespoonful of flour .
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Dessert Cited source
Sour Milk Gingerbread
A classic 1910 sweet built around molasses, with Farmer’s original method and page citation.
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Breakfast Cited source
Old-fashioned rye bread
Marion Harland’s original method for Old-fashioned rye bread, retained as a source transcription for modern discovery.
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Dinner Cited source
Nougat
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
“Linsen,” or lentil soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Rice custard
Rice custard, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream a tablespoonful of butter with two of powdered sugar, and gradually work in th.
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Dessert Cited source
Nut Spice Cake
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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Dessert Cited source
Chestnut pudding
Marion Harland’s original method for Chestnut pudding, retained as a source transcription for modern discovery.
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Breakfast Cited source
Raisin bread
Marion Harland’s original method for Raisin bread, retained as a source transcription for modern discovery.
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Dinner Cited source
Stewed potatoes (No. 1)
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Green pea broth (No. 1)
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Angel cake
Angel cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including sift a teaspoonful of cream of tartar six times with a half-cupful of flour.
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Dessert Cited source
Devil’s Food Cake I
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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Dessert Cited source
Plain loaf cake
Marion Harland’s original method for Plain loaf cake, retained as a source transcription for modern discovery.
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Baking Cited source
Coffee Cakes (Brioche)
Coffee Cakes (Brioche) as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Dinner Cited source
Asparagus tips cachés
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Cherry pudding
Cherry pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including stem and stone two heaping cupfuls of cherries.
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