Dessert Cited source
Brownies
A classic 1910 sweet built around sugar, with Farmer’s original method and page citation.
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Dinner Cited source
Carrots sautés
Carrots sautés, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil young carrots, not longer than your forefinger, for eight minutes in salted wat.
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Baking Cited source
Steamed Graham Bread
Steamed Graham Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Dinner Cited source
Almond filling
Marion Harland’s original method for Almond filling, retained as a source transcription for modern discovery.
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Party Cited source
Hot milk tea cakes
Marion Harland’s original method for Hot milk tea cakes, retained as a source transcription for modern discovery.
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Baking Cited source
Water Bread
A measured 1910 bake built around boiling water, preserved with its original method and page citation.
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Dessert Cited source
Cream cheese
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Apple Snow
A classic 1910 sweet built around whites 3 eggs, with Farmer’s original method and page citation.
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Breakfast Cited source
Graham bread without yeast
Graham bread without yeast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including to three and one-half cups of graham flour add two cups of sour milk, one cup of new.
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Baking Cited source
Milk and Water Bread
Milk and Water Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Dessert Cited source
Sour cream cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Christmas English Gingerbread
A classic 1910 sweet built around lb. flour, with Farmer’s original method and page citation.
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Breakfast Cited source
Sour milk corn bread
Sour milk corn bread, preserved from Marion Harland’s 1903 cookbook with ingredient cues including together in a bowl three cups of corn-meal and one cup of graham flour.
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Baking Cited source
Third Bread
Third Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Dinner Cited source
Baked cucumbers
Marion Harland’s original method for Baked cucumbers, retained as a source transcription for modern discovery.
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Party Cited source
Frosted lemonade
Marion Harland’s original method for Frosted lemonade, retained as a source transcription for modern discovery.
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Dessert Cited source
Chocolate Charlotte
A classic 1910 sweet built around box gelatine or, with Farmer’s original method and page citation.
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Dessert Cited source
Thanksgiving citron cake
Thanksgiving citron cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream a cupful of butter with three cupfuls of powdered sugar, add a cupful of milk.
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Picnic Cited source
Potato salad (No. 1)
Potato salad (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut cold-boiled potatoes into tender slices and mix with them two raw white onions, .
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Dessert Cited source
Crême aux Fruits
Farmer’s period recipe for Crême aux Fruits, faithfully transcribed from the public-domain edition.
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Party Cited source
Coffee junket (very nice)
Marion Harland’s original method for Coffee junket (very nice), retained as a source transcription for modern discovery.
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Dessert Cited source
Summer squash pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Maple Sugar Frosting
A classic 1910 sweet built around lb. soft maple sugar, with Farmer’s original method and page citation.
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Dessert Cited source
Fondant for cream candies
Fondant for cream candies, preserved from Marion Harland’s 1903 cookbook with ingredient cues including to one pound of granulated sugar put into a granite saucepan, add a gill and a half .
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