Dinner Cited source
Tomato sauce
Marion Harland’s original method for Tomato sauce, retained as a source transcription for modern discovery.
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Dinner Cited source
Hollandaise Sauce I
The original 1910 method for Hollandaise Sauce I, presented as a faithful archival transcription.
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Breakfast Cited source
Mushroom toast
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Orange Puffs
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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Dessert Cited source
Rice pudding with eggs
Rice pudding with eggs, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil until soft one cupful of rice in plenty of hot water.
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Breakfast Cited source
Banana toast
Banana toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including is a pleasing accompaniment to curried eggs.
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Dinner Cited source
Oyster and Macaroni Croquettes
The original 1910 method for Oyster and Macaroni Croquettes, presented as a faithful archival transcription.
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Dinner Cited source
Tomato omelet
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Savory potato soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Tomato Bouillon with Oysters
A turn-of-the-century lunch recipe featuring tomatoes, with the original instructions and source page intact.
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Dessert Cited source
Sunshine cake
Sunshine cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including sift one cupful of granulated sugar and add it to the yolks of five eggs, first beat.
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Dinner Cited source
Chestnut Roulettes
The original 1910 method for Chestnut Roulettes, presented as a faithful archival transcription.
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Dinner Cited source
Two-and-two Indian meal muffins
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Whole wheat griddle-cakes
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Party Cited source
Oyster Cocktail II
A party-table recipe from 1910 featuring small raw oysters, with the historic method and citation preserved.
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Dessert Cited source
Hominy cake
Hominy cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including one cupful of hot boiled hominy, add one teaspoonful of salt and yolks of two well-b.
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Breakfast Cited source
Farina
Farina, preserved from Marion Harland’s 1903 cookbook with ingredient cues including in the morning, stir it into boiling water, slightly salted, and cook half an hour, .
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Dinner Cited source
Apricot sauce
Marion Harland’s original method for Apricot sauce, retained as a source transcription for modern discovery.
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Dinner Cited source
Batter III
The original 1910 method for Batter III, presented as a faithful archival transcription.
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Lunch Cited source
Carrot soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Potato Apples
A historic dinner preparation beginning with hot riced potatoes, preserved with an exact page-level citation.
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Dessert Cited source
Orange custard
Orange custard, preserved from Marion Harland’s 1903 cookbook with ingredient cues including squeeze out and strain the juice of six good oranges.
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Dinner Cited source
Stewed peaches
Marion Harland’s original method for Stewed peaches, retained as a source transcription for modern discovery.
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Dinner Cited source
Oysters fried in batter
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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