Dinner Cited source
Batter I
The original 1910 method for Batter I, presented as a faithful archival transcription.
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Dessert Cited source
Fruit pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Picnic Cited source
Oil Dressing I
A portable historic recipe using “hard-boiled” eggs, drawn directly from Farmer’s public-domain cookbook.
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Dessert Cited source
Creamed peach pie (No. 2)
Creamed peach pie (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including bake as above, stoning the peaches and cutting each in half.
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Breakfast Cited source
Breakfast rolls (No. 2)
Breakfast rolls (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including sift a quart of flour and stir into it a saltspoonful of salt, a teaspoonful of suga.
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Dinner Cited source
Broiled soft-shell crabs
Marion Harland’s original method for Broiled soft-shell crabs, retained as a source transcription for modern discovery.
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Dinner Cited source
Brown Sauce II (Espagnole)
The original 1910 method for Brown Sauce II (Espagnole), presented as a faithful archival transcription.
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Lunch Cited source
Savory rice soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Baking Cited source
Squash Biscuits
A measured 1910 bake built around squash (steamed and sifted), preserved with its original method and page citation.
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Dessert Cited source
Green corn pudding (No. 3)
Green corn pudding (No. 3), preserved from Marion Harland’s 1903 cookbook with ingredient cues including grate the kernels from twelve ears of corn and stir into them the beaten yolks of si.
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Dinner Cited source
Broiled green tomatoes
Marion Harland’s original method for Broiled green tomatoes, retained as a source transcription for modern discovery.
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Dinner Cited source
Creole Sauce
The original 1910 method for Creole Sauce, presented as a faithful archival transcription.
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Dinner Cited source
Savory eggs
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Cinnamon-Syrup Baked Apples
Whole sour apples filled with cinnamon sugar, baked in a shallow water bath, and basted with their own amber syrup.
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Dinner Cited source
Anchovy croutons
Marion Harland’s original method for Anchovy croutons, retained as a source transcription for modern discovery.
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Lunch Cited source
French onion soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Currant pie (No. 1)
Currant pie (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including ripe and stemmed currants with one cupful of sugar to two of currants, and bake betw.
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Lunch Cited source
Asparagus Soup
A turn-of-the-century lunch recipe featuring white stock ii or iii, with the original instructions and source page intact.
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Dessert Cited source
Cream puff filling
Marion Harland’s original method for Cream puff filling, retained as a source transcription for modern discovery.
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Dessert Cited source
Meringue I
Farmer’s period recipe for Meringue I, faithfully transcribed from the public-domain edition.
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Dinner Cited source
Rhubarb trifle
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Mock-turtle bean soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Peach ice cream (No. 1)
Peach ice cream (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including scald a pint of cream and pour it very gradually upon three eggs that have been beat.
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Lunch Cited source
Celery Soup II
Farmer’s concise method for Celery Soup II, transcribed from the public-domain 1910 cookbook.
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