Dessert Cited source
Creamed peach pie (No. 2)
Creamed peach pie (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including bake as above, stoning the peaches and cutting each in half.
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Breakfast Cited source
Breakfast rolls (No. 2)
Breakfast rolls (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including sift a quart of flour and stir into it a saltspoonful of salt, a teaspoonful of suga.
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Dinner Cited source
Scalloped peppers au gratin
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Baking Cited source
Squash Biscuits
A measured 1910 bake built around squash (steamed and sifted), preserved with its original method and page citation.
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Dessert Cited source
Green corn pudding (No. 3)
Green corn pudding (No. 3), preserved from Marion Harland’s 1903 cookbook with ingredient cues including grate the kernels from twelve ears of corn and stir into them the beaten yolks of si.
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Dessert Cited source
Cinnamon-Syrup Baked Apples
Whole sour apples filled with cinnamon sugar, baked in a shallow water bath, and basted with their own amber syrup.
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Dessert Cited source
Currant pie (No. 1)
Currant pie (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including ripe and stemmed currants with one cupful of sugar to two of currants, and bake betw.
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Dinner Cited source
Macaroni piquante
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Fowl pie
Marion Harland’s original method for Fowl pie, retained as a source transcription for modern discovery.
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Dinner Cited source
Scalloped salmon
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Orange layer cake
Orange layer cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream three tablespoonfuls of butter with two cupfuls of sugar, add the beaten yolks.
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Dinner Cited source
Alma’s drop cakes
Marion Harland’s original method for Alma’s drop cakes, retained as a source transcription for modern discovery.
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Dinner Cited source
A brown fricassee
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Hot Water Sponge Cake
A classic 1910 sweet built around yolks 2 eggs, with Farmer’s original method and page citation.
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Dinner Cited source
Quick buckwheat cakes
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Breakfast Cited source
Hominy Gems
Start the day with Farmer’s original Hominy Gems method, preserved as a source transcription.
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Dessert Cited source
Fruit cake (No. 3)
Marion Harland’s original method for Fruit cake (No. 3), retained as a source transcription for modern discovery.
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Dinner Cited source
Cauliflower au gratin
Marion Harland’s original method for Cauliflower au gratin, retained as a source transcription for modern discovery.
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Dessert Cited source
Polly’s pudding
Marion Harland’s original method for Polly’s pudding, retained as a source transcription for modern discovery.
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Dinner Cited source
Pfeffernüsse
Marion Harland’s original method for Pfeffernüsse, retained as a source transcription for modern discovery.
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Dinner Cited source
Deviled clams (No. 2)
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Pineapple pudding
Marion Harland’s original method for Pineapple pudding, retained as a source transcription for modern discovery.
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Dinner Cited source
Tomatoes stuffed with meat
Tomatoes stuffed with meat, preserved from Marion Harland’s 1903 cookbook with ingredient cues including chop fine a cupful of cold meat—it may be fowl, tongue or ham, or even lamb, mutton .
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Baking Cited source
Dutch Apple Cake
A measured 1910 bake built around scalded milk, preserved with its original method and page citation.
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