Dinner Cited source
Peach scallop
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
A good cup sponge cake
Marion Harland’s original method for A good cup sponge cake, retained as a source transcription for modern discovery.
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Dessert Cited source
Peanut Cookies
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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Breakfast Cited source
Oatmeal scones
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Scalloped bananas
Scalloped bananas, preserved from Marion Harland’s 1903 cookbook with ingredient cues including peel, slice and arrange in a buttered bake-dish, alternately with fine crumbs.
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Dessert Cited source
Chocolate pie (No. 2)
Marion Harland’s original method for Chocolate pie (No. 2), retained as a source transcription for modern discovery.
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Dessert Cited source
Cheese Cakes
A classic 1910 sweet built around sweet milk, with Farmer’s original method and page citation.
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Breakfast Cited source
Tomato toast
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Gingerbread, “such as mother used to make”
Gingerbread, “such as mother used to make”, preserved from Marion Harland’s 1903 cookbook with ingredient cues including together a half-cupful each of brown sugar and new orleans molasses, and stir in a t.
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Dessert Cited source
Golden Cake
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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Dessert Cited source
Steamed orange pudding (1)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Sweet potato fritters
Marion Harland’s original method for Sweet potato fritters, retained as a source transcription for modern discovery.
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Dessert Cited source
Chocolate Cakes
A classic 1910 sweet built around eggs, with Farmer’s original method and page citation.
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Dessert Cited source
Potato cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Devilled Crabs
The original 1910 method for Devilled Crabs, presented as a faithful archival transcription.
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Dessert Cited source
Cream puffs
Marion Harland’s original method for Cream puffs, retained as a source transcription for modern discovery.
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Dinner Cited source
A New England pot-roast
A New England pot-roast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including pour in a cupful of boiling water, add two slices of onion, cover closely and cook g.
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Dinner Cited source
Cheese Soufflé
The original 1910 method for Cheese Soufflé, presented as a faithful archival transcription.
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Dessert Cited source
Poverty cake
Marion Harland’s original method for Poverty cake, retained as a source transcription for modern discovery.
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Dessert Cited source
Chocolate loaf cake (No. 1)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Roast pork
Marion Harland’s original method for Roast pork, retained as a source transcription for modern discovery.
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Dessert Cited source
Sweet potatoes au gratin
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Caramel cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Potato biscuits
Potato biscuits, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil and mash six or eight potatoes.
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