Dessert Cited source
Sweet omelet soufflé
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Baking Cited source
Classic Parker House Rolls
Soft folded yeast rolls with the signature buttered crease, adapted directly from Fannie Farmer’s measured 1910 method.
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Dinner Cited source
Cherry ice
Cherry ice, preserved from Marion Harland’s 1903 cookbook with ingredient cues including stem and stone a quart of cherries, crush and cover them with two cupfuls of sugar.
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Breakfast Cited source
Boiled Macaroni
Start the day with Farmer’s original Boiled Macaroni method, preserved as a source transcription.
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Lunch Cited source
Celery soup
Marion Harland’s original method for Celery soup, retained as a source transcription for modern discovery.
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Breakfast Cited source
Turkish Pilaf II
A historical breakfast preparation centered on washed rice, directly cited to Farmer’s 1910 edition.
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Dessert Cited source
Lemon cream pie (No. 1)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Turnover pies
Turnover pies, preserved from Marion Harland’s 1903 cookbook with ingredient cues including fruit over one-half of the piece.
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Breakfast Cited source
Berry Muffins I (without eggs)
Start the day with Farmer’s original Berry Muffins I (without eggs) method, preserved as a source transcription.
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Picnic Cited source
Pea salad
Marion Harland’s original method for Pea salad, retained as a source transcription for modern discovery.
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Dessert Cited source
Macaroni pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Candied citron ice cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Stewed tripe and celery
Stewed tripe and celery, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut into inch pieces enough celery to make a cupful, and stew tender in salted, boil.
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Breakfast Cited source
Graham Muffins II
Start the day with Farmer’s original Graham Muffins II method, preserved as a source transcription.
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Dinner Cited source
Broiled quail
Marion Harland’s original method for Broiled quail, retained as a source transcription for modern discovery.
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Dessert Cited source
Batter pudding
Marion Harland’s original method for Batter pudding, retained as a source transcription for modern discovery.
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Breakfast Cited source
Omelet with Croûtons
A historical breakfast preparation centered on bread cut in ⅓ inch cubes, directly cited to Farmer’s 1910 edition.
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Dessert Cited source
Bread-and-milk pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Fig pudding (No. 2)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Potatoes á la Lyonnaise
Potatoes á la Lyonnaise, preserved from Marion Harland’s 1903 cookbook with ingredient cues including two great spoonfuls of butter into the frying-pan and fry two sliced onions in this .
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Baking Cited source
Boston Brown Bread
Boston Brown Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Breakfast Cited source
Toast water
Marion Harland’s original method for Toast water, retained as a source transcription for modern discovery.
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Picnic Cited source
Potato Mayonnaise
A portable historic recipe using very small baked potato, drawn directly from Farmer’s public-domain cookbook.
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Dessert Cited source
Cream cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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