Dinner Cited source
Rice waffles
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Sweet omelet soufflé
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Baking Cited source
Tomato Cream Toast
Tomato Cream Toast as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Dessert Cited source
Peanut candy
Peanut candy, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil together two and one-half cupfuls of sugar and a gill of water, without stirrin.
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Breakfast Cited source
Twin Mountain Muffins
Start the day with Farmer’s original Twin Mountain Muffins method, preserved as a source transcription.
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Breakfast Cited source
Egg Soufflé
A historical breakfast preparation centered on butter, directly cited to Farmer’s 1910 edition.
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Dinner Cited source
Creamed panned oysters
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Apple meringue pie
Apple meringue pie, preserved from Marion Harland’s 1903 cookbook with ingredient cues including slice and stew ripe, tart apples.
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Breakfast Cited source
Doughnuts III
Start the day with Farmer’s original Doughnuts III method, preserved as a source transcription.
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Dessert Cited source
Thanksgiving citron cake
Marion Harland’s original method for Thanksgiving citron cake, retained as a source transcription for modern discovery.
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Lunch Cited source
Corn chowder
Marion Harland’s original method for Corn chowder, retained as a source transcription for modern discovery.
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Baking Cited source
German Coffee Bread
A measured 1910 bake built around scalded milk, preserved with its original method and page citation.
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Dinner Cited source
Chocolate soufflé
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
New potatoes with cream sauce
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Currant cake
Currant cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including sift together three cupfuls of pastry flour and three level teaspoonfuls of baking-p.
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Breakfast Cited source
Zante Muffins
Start the day with Farmer’s original Zante Muffins method, preserved as a source transcription.
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Dessert Cited source
French cream almonds
Marion Harland’s original method for French cream almonds, retained as a source transcription for modern discovery.
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Dessert Cited source
Delmonico Ice Cream with Angel Food
A classic 1910 sweet built around milk, with Farmer’s original method and page citation.
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Dinner Cited source
Broiled bluefish
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Orange cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Cream gravy for black bass
Cream gravy for black bass, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cook together a tablespoonful, each, of butter and flour, and when blended strain sl.
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Dessert Cited source
Tomato cream soup (No. 2)
Marion Harland’s original method for Tomato cream soup (No. 2), retained as a source transcription for modern discovery.
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Dinner Cited source
Potato fritters
Marion Harland’s original method for Potato fritters, retained as a source transcription for modern discovery.
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Lunch Cited source
Swiss Potato Soup
A turn-of-the-century lunch recipe featuring small potatoes, with the original instructions and source page intact.
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