Dessert Cited source
Boiled orange pudding (2)
Boiled orange pudding (2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including make a light paste of a pint of flour and three-quarters of a cupful of shortening—h.
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Picnic Cited source
A fruit salad
A fruit salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including pare four juicy, sweet oranges, peel off every bit of the white inner skin from the .
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Dinner Cited source
Cherry Fritters
The original 1910 method for Cherry Fritters, presented as a faithful archival transcription.
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Dinner Cited source
Strawberries
Marion Harland’s original method for Strawberries, retained as a source transcription for modern discovery.
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Party Cited source
Iced coffee
Marion Harland’s original method for Iced coffee, retained as a source transcription for modern discovery.
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Dessert Cited source
Hoarhound candy (made from fresh leaves)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Cream sauce
Cream sauce, preserved from Marion Harland’s 1903 cookbook with ingredient cues including work two tablespoonfuls of butter into a half cupful of sugar, then the beaten yolks.
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Breakfast Cited source
Milk bread (No. 2)
Milk bread (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including sift two quarts of flour into a large bowl and stir into it a teaspoonful, each, of .
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Breakfast Cited source
French Omelet
Start the day with Farmer’s original French Omelet method, preserved as a source transcription.
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Breakfast Cited source
Scrambled Eggs with Tomato Sauce
Start the day with Farmer’s original Scrambled Eggs with Tomato Sauce method, preserved as a source transcription.
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Breakfast Cited source
Steamed Boston brown bread
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Mushroom Soup
A turn-of-the-century lunch recipe featuring lb. mushrooms, with the original instructions and source page intact.
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Dessert Cited source
Combination berry pie
Combination berry pie, preserved from Marion Harland’s 1903 cookbook with ingredient cues including have ready a mixture of equal quantities of elderberries and huckleberries with one-.
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Breakfast Cited source
Milk porridge
Milk porridge, preserved from Marion Harland’s 1903 cookbook with ingredient cues including heat a pint of milk to boiling.
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Dinner Cited source
Potato scallop
Marion Harland’s original method for Potato scallop, retained as a source transcription for modern discovery.
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Breakfast Cited source
Buckwheat Cakes
Start the day with Farmer’s original Buckwheat Cakes method, preserved as a source transcription.
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Lunch Cited source
Grape fruit
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Baked Bean Soup
A turn-of-the-century lunch recipe featuring cold baked beans, with the original instructions and source page intact.
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Dessert Cited source
Hickory nut candy
Hickory nut candy, preserved from Marion Harland’s 1903 cookbook with ingredient cues including prepare half a cupful of hickory nut kernels by chopping them.
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Breakfast Cited source
Eggs à la Goldenrod
Start the day with Farmer’s original Eggs à la Goldenrod method, preserved as a source transcription.
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Dinner Cited source
Oysters with macaroni
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Corn chowder
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Picnic Cited source
French Dressing
A portable historic recipe using salt, drawn directly from Farmer’s public-domain cookbook.
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Dinner Cited source
Currant tarts
Marion Harland’s original method for Currant tarts, retained as a source transcription for modern discovery.
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