Dinner Cited source
Squirrel pie
Marion Harland’s original method for Squirrel pie, retained as a source transcription for modern discovery.
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Dessert Cited source
Silver cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Minnehaha cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Roast pig
Roast pig, preserved from Marion Harland’s 1903 cookbook with ingredient cues including lay the pig, which has been prepared by the butcher, in cold water for fifteen minut.
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Dinner Cited source
Scalloped Oysters
The original 1910 method for Scalloped Oysters, presented as a faithful archival transcription.
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Baking Cited source
Raised Oatmeal Muffins
A measured 1910 bake built around scalded milk, preserved with its original method and page citation.
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Dessert Cited source
Raspberry cottage pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Baking Cited source
Rolled Oats Bread
Rolled Oats Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Dinner Cited source
Currant buns
Marion Harland’s original method for Currant buns, retained as a source transcription for modern discovery.
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Dessert Cited source
Currant Cake
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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Baking Cited source
Raised Hominy Muffins
Raised Hominy Muffins as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Party Cited source
Apple tea
Marion Harland’s original method for Apple tea, retained as a source transcription for modern discovery.
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Dessert Cited source
Bride’s cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Baking Cited source
Rye Bread
Rye Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Party Cited source
German coffee cake (No. 2)
Marion Harland’s original method for German coffee cake (No. 2), retained as a source transcription for modern discovery.
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Dessert Cited source
Currant pie (No. 2)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Cocoanut pie
Cocoanut pie, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream a half-cupful of butter with two scant cupfuls of powdered sugar, and when ver.
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Dinner Cited source
Scallop of sweet peppers and ham
Scallop of sweet peppers and ham, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut each pepper lengthwise into quarters and remove the seeds carefully, lay in iced.
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Dinner Cited source
Chocolate soufflé
Marion Harland’s original method for Chocolate soufflé, retained as a source transcription for modern discovery.
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Dessert Cited source
Rice pudding as a vegetable
Rice pudding as a vegetable, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil one cupful of raw rice twenty minutes, or until soft, but not broken.
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Dessert Cited source
Boiled sponge cake (No. 2)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Breakfast Cited source
Milk bread (No. 2)
Milk bread (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including sift two quarts of flour into a large bowl and stir into it a teaspoonful, each, of .
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Breakfast Cited source
Steamed Boston brown bread
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Combination berry pie
Combination berry pie, preserved from Marion Harland’s 1903 cookbook with ingredient cues including have ready a mixture of equal quantities of elderberries and huckleberries with one-.
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