Dessert Cited source
Custard Pie
A classic 1910 sweet built around eggs, with Farmer’s original method and page citation.
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Breakfast Cited source
Omelette Robespierre
Start the day with Farmer’s original Omelette Robespierre method, preserved as a source transcription.
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Dinner Cited source
Stewed terrapin
Marion Harland’s original method for Stewed terrapin, retained as a source transcription for modern discovery.
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Party Cited source
Flaxseed lemonade
Marion Harland’s original method for Flaxseed lemonade, retained as a source transcription for modern discovery.
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Dessert Cited source
Whole banana ice cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Quick Puff Paste
A classic 1910 sweet built around bread flour, with Farmer’s original method and page citation.
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Dessert Cited source
Grafton cake
Grafton cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream together three tablespoonfuls of butter with two cupfuls of sugar and beat int.
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Picnic Cited source
Curry Dressing
Curry Dressing from the 1910 table, preserved for modern discovery with its original citation.
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Dinner Cited source
Cheese dates
Marion Harland’s original method for Cheese dates, retained as a source transcription for modern discovery.
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Party Cited source
Tea frappé
Marion Harland’s original method for Tea frappé, retained as a source transcription for modern discovery.
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Dessert Cited source
Kidney pie
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Almond cake
Almond cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including blanch enough almonds to make a cupful of them when skinned, and when cold pound to .
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Breakfast Cited source
Milk bread (No. 1)
Milk bread (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including sift two quarts of flour with a tablespoonful of sugar and an even teaspoonful of sa.
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Baking Cited source
Entire Wheat Bread
Entire Wheat Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Dinner Cited source
Soufflé au Rhum
The original 1910 method for Soufflé au Rhum, presented as a faithful archival transcription.
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Breakfast Cited source
Bread soufflé
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
French Oyster Soup
A turn-of-the-century lunch recipe featuring oysters, with the original instructions and source page intact.
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Dessert Cited source
Apple soufflé pudding
Apple soufflé pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including four eggs.
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Breakfast Cited source
Toast, pure and simple
Toast, pure and simple, preserved from Marion Harland’s 1903 cookbook with ingredient cues including pare the crust from thin slices of bread, cut each slice in two and toast to a golde.
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Soup Cited source
Fannie Farmer’s Cream of Tomato Soup
A smooth milk-and-tomato soup whose carefully sequenced method keeps the dairy creamy instead of curdled.
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Dinner Cited source
Potato drop cakes
Marion Harland’s original method for Potato drop cakes, retained as a source transcription for modern discovery.
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Dessert Cited source
Vanilla ice cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Cream of Lettuce Soup
A turn-of-the-century lunch recipe featuring white stock ii or iii, with the original instructions and source page intact.
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Dessert Cited source
Prune pudding (No. 2)
Prune pudding (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including soak a pound of prunes all night and, in the morning, drain well.
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