Dessert Cited source
Bread and fig pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
One egg cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Clam wafers
Clam wafers, preserved from Marion Harland’s 1903 cookbook with ingredient cues including chop a dozen soft clams very, very fine, and season with pepper and a few drops of l.
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Baking Cited source
French Rusks
French Rusks as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Dinner Cited source
Strawberry sponge
Marion Harland’s original method for Strawberry sponge, retained as a source transcription for modern discovery.
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Party Cited source
Cold tea
Marion Harland’s original method for Cold tea, retained as a source transcription for modern discovery.
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Party Cited source
Tomato Rarebit
A party-table recipe from 1910 featuring butter, with the historic method and citation preserved.
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Dessert Cited source
Frozen Apricots
A classic 1910 sweet built around apricots, with Farmer’s original method and page citation.
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Dessert Cited source
Molasses candy (No. 2)
Molasses candy (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil together a cupful of molasses, one of brown sugar, a tablespoonful of butter an.
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Baking Cited source
Sweet French Rolls
Sweet French Rolls as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Dinner Cited source
Stewed apples
Marion Harland’s original method for Stewed apples, retained as a source transcription for modern discovery.
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Party Cited source
Café frappé
Marion Harland’s original method for Café frappé, retained as a source transcription for modern discovery.
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Dessert Cited source
Baked Indian pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Rich Cookies
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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Breakfast Cited source
Whole wheat bread (No. 1)
Whole wheat bread (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including dissolve a cake of yeast in half a cupful of warm water.
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Baking Cited source
Milk Toast I
Milk Toast I as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Party Cited source
German coffee cake (No. 1)
Marion Harland’s original method for German coffee cake (No. 1), retained as a source transcription for modern discovery.
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Dessert Cited source
Peanut molasses candy
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Bird’s nest pudding
Bird’s nest pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including into a buttered baking-dish six or seven pared and cored apples.
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Breakfast Cited source
Asparagus on toast
Asparagus on toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including have ready, boiling, enough salted water to cover the asparagus.
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Dinner Cited source
Banana Fritters I
The original 1910 method for Banana Fritters I, presented as a faithful archival transcription.
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Dinner Cited source
Caraway biscuits
Marion Harland’s original method for Caraway biscuits, retained as a source transcription for modern discovery.
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Party Cited source
Bristol tea cakes
Marion Harland’s original method for Bristol tea cakes, retained as a source transcription for modern discovery.
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Dessert Cited source
Cocoanut custard
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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