Lunch Cited source
Celery Soup I
A turn-of-the-century lunch recipe featuring celery (cut in one-half inch pieces), with the original instructions and source page intact.
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Dessert Cited source
Buttered sweet potatoes
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Picnic Cited source
Strawberry salad
A page-cited historical picnic recipe from Marion Harland, transcribed with its original method.
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Baking Cited source
Raised Muffins
Raised Muffins as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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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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Picnic Cited source
Cabbage cream salad
Cabbage cream salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including prepare as in the preceding recipe, only cutting the shreds into inch-lengths before.
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Dessert Cited source
Currant cake
Marion Harland’s original method for Currant cake, retained as a source transcription for modern discovery.
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Lunch Cited source
Crab Soup
A turn-of-the-century lunch recipe featuring hard-shelled crabs, with the original instructions and source page intact.
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Dessert Cited source
Creamed apple-sauce pie
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Boiled sweet potatoes
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Meringue II
Farmer’s period recipe for Meringue II, faithfully transcribed from the public-domain edition.
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Picnic Cited source
Daisy salad
Daisy salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut two-inch rounds of cream or neufchâtel cheese one-half inch in thickness, and pl.
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Dessert Cited source
Cream gravy for black bass
Marion Harland’s original method for Cream gravy for black bass, retained as a source transcription for modern discovery.
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Dessert Cited source
Daisy cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Breakfast Cited source
Fried toast
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Fritter Beans
Farmer’s concise method for Fritter Beans, transcribed from the public-domain 1910 cookbook.
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Picnic Cited source
Pear salad
Pear salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including peel and slice five sweet, ripe pears, sprinkle with fine sugar, and add a little ma.
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Breakfast Cited source
Corn Griddle-cakes
A historical breakfast preparation centered on flour, directly cited to Farmer’s 1910 edition.
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Dessert Cited source
Cream of sago soup
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Cream celery in Edam cheese shell
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Breakfast Cited source
Strawberry Short Cake I
Start the day with Farmer’s original Strawberry Short Cake I method, preserved as a source transcription.
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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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Breakfast Cited source
Ravioli
A historical breakfast preparation centered on flour, directly cited to Farmer’s 1910 edition.
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Dessert Cited source
Mocha cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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