Dessert Cited source
Chocolate pie (No. 2)
Marion Harland’s original method for Chocolate pie (No. 2), retained as a source transcription for modern discovery.
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Dessert Cited source
Cheese Cakes
A classic 1910 sweet built around sweet milk, with Farmer’s original method and page citation.
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Breakfast Cited source
Tomato toast
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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Party Cited source
Oyster Cocktail I
Farmer’s original Oyster Cocktail I preparation, ready to browse with transparent provenance.
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Dinner Cited source
Gingerbread, “such as mother used to make”
Gingerbread, “such as mother used to make”, preserved from Marion Harland’s 1903 cookbook with ingredient cues including together a half-cupful each of brown sugar and new orleans molasses, and stir in a t.
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Dessert Cited source
Golden Cake
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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Dinner Cited source
Fig filling
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Picnic Cited source
A macedoine salad
A macedoine salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including one cup of green peas, boiled and cold, and the same of string beans cut into half-i.
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Dessert Cited source
Sweet potato fritters
Marion Harland’s original method for Sweet potato fritters, retained as a source transcription for modern discovery.
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Dessert Cited source
Chocolate Cakes
A classic 1910 sweet built around eggs, with Farmer’s original method and page citation.
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Dessert Cited source
Filling for Minnehaha cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Picnic Cited source
Cabbage salad
A page-cited historical picnic recipe from Marion Harland, transcribed with its original method.
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Party Cited source
Cheese Omelet
Farmer’s original Cheese Omelet preparation, ready to browse with transparent provenance.
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Dinner Cited source
Fish omelet
Fish omelet, preserved from Marion Harland’s 1903 cookbook with ingredient cues including make about a half pint of white roux, add a piece of butter about the size of an egg.
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Dessert Cited source
Chestnuts with whipped cream
Marion Harland’s original method for Chestnuts with whipped cream, retained as a source transcription for modern discovery.
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Breakfast Cited source
Egg Croquettes
A historical breakfast preparation centered on eggs, directly cited to Farmer’s 1910 edition.
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Dessert Cited source
Potato cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Sweet potato croquettes
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Buttered shrimps
Buttered shrimps, preserved from Marion Harland’s 1903 cookbook with ingredient cues including heat two tablespoonfuls of butter in a saucepan.
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Dinner Cited source
Thin White Sauce
The original 1910 method for Thin White Sauce, presented as a faithful archival transcription.
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Dessert Cited source
Cream puffs
Marion Harland’s original method for Cream puffs, retained as a source transcription for modern discovery.
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Dessert Cited source
Cherry batter pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Custard filling
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Breakfast Cited source
Cereal with Fruit
Start the day with Farmer’s original Cereal with Fruit method, preserved as a source transcription.
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