Dinner Cited source
Pfeffernüsse
Marion Harland’s original method for Pfeffernüsse, retained as a source transcription for modern discovery.
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Breakfast Cited source
Graham Muffins I
Start the day with Farmer’s original Graham Muffins I method, preserved as a source transcription.
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Dinner Cited source
Salmi of liver
Salmi of liver, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil a calf’s liver for one hour in slightly salted water, and let it get cold.
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Picnic Cited source
Cucumber salad
Cucumber salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including wash well in cold water.
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Picnic Cited source
Cream Dressing II
A portable historic recipe using mustard, drawn directly from Farmer’s public-domain cookbook.
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Dessert Cited source
Pineapple pudding
Marion Harland’s original method for Pineapple pudding, retained as a source transcription for modern discovery.
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Dinner Cited source
Sour milk corn-meal griddle-cakes
Marion Harland’s original method for Sour milk corn-meal griddle-cakes, retained as a source transcription for modern discovery.
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Dinner Cited source
Candied peaches
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Cream toast
Cream toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including toast, and proceed as in last recipe, but dipping each slice in hot salted milk inst.
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Baking Cited source
Dutch Apple Cake
A measured 1910 bake built around scalded milk, preserved with its original method and page citation.
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Dessert Cited source
Cornstarch hasty pudding
Marion Harland’s original method for Cornstarch hasty pudding, retained as a source transcription for modern discovery.
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Dinner Cited source
Broiled ripe tomatoes (No. 1)
Marion Harland’s original method for Broiled ripe tomatoes (No. 1), retained as a source transcription for modern discovery.
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Dinner Cited source
Peach scallop
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Party Cited source
Shrimps à la Newburg
Farmer’s original Shrimps à la Newburg preparation, ready to browse with transparent provenance.
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Dinner Cited source
Eggs in cases
Eggs in cases, preserved from Marion Harland’s 1903 cookbook with ingredient cues including a small piece of butter in each and a little chopped parsley or onion.
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Picnic Cited source
Simple lettuce salad
Simple lettuce salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including while you do this the waitress or butler should set before you the oil, vinegar, pep.
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Dessert Cited source
Yellow Sauce I
A classic 1910 sweet built around eggs, with Farmer’s original method and page citation.
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Dessert Cited source
A good cup sponge cake
Marion Harland’s original method for A good cup sponge cake, retained as a source transcription for modern discovery.
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Dessert Cited source
Peanut Cookies
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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Breakfast Cited source
Oatmeal scones
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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Party Cited source
Scotch Woodcock
Farmer’s original Scotch Woodcock preparation, ready to browse with transparent provenance.
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Dinner Cited source
Scalloped bananas
Scalloped bananas, preserved from Marion Harland’s 1903 cookbook with ingredient cues including peel, slice and arrange in a buttered bake-dish, alternately with fine crumbs.
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Picnic Cited source
Bean and beet salad
Bean and beet salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil a half cupful of small kidney beans.
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Breakfast Cited source
Fannie Farmer’s German Toast
The 1910 precursor to everyday French toast: day-old bread softened in lightly sweetened egg custard and browned on a buttered griddle.
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