Dinner Cited source
Potato scallop
Marion Harland’s original method for Potato scallop, retained as a source transcription for modern discovery.
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Dinner Cited source
Oysters with macaroni
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Quail pie
Quail pie, preserved from Marion Harland’s 1903 cookbook with ingredient cues including joint as you would a chicken for fricassee, cover the baking-dish bottom with thin s.
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Breakfast Cited source
Bread sauce
Bread sauce, preserved from Marion Harland’s 1903 cookbook with ingredient cues including heat a cupful of milk and season with a tablespoonful of butter, salt and pepper to .
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Dinner Cited source
Currant tarts
Marion Harland’s original method for Currant tarts, retained as a source transcription for modern discovery.
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Breakfast Cited source
Scalloped Eggs
Start the day with Farmer’s original Scalloped Eggs method, preserved as a source transcription.
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Baking Cited source
Swedish Bread
A measured 1910 bake built around scalded milk, preserved with its original method and page citation.
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Dessert Cited source
Lemon pie with crust
Lemon pie with crust, preserved from Marion Harland’s 1903 cookbook with ingredient cues including two eggs light and stir into them two cupfuls of sugar.
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Breakfast Cited source
Celery toast
Celery toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including with a thin white sauce, seasoning with paprika, salt and a dash of onion juice.
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Dinner Cited source
Baked hominy
Marion Harland’s original method for Baked hominy, retained as a source transcription for modern discovery.
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Dessert Cited source
Soft Molasses Gingerbread
A classic 1910 sweet built around molasses, with Farmer’s original method and page citation.
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Dessert Cited source
Bread-crumb pudding
Bread-crumb pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including soak a pint of fine dry bread-crumbs for two hours in a quart of milk, then beat in .
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Breakfast Cited source
Rye and Indian bread
Rye and Indian bread, preserved from Marion Harland’s 1903 cookbook with ingredient cues including 2.) when light, sift together two cupfuls of rye flour with one of indian meal, a te.
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Dessert Cited source
Green corn pudding (No. 2)
Green corn pudding (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including together two cupfuls of grated corn, two beaten eggs, a half pint of milk, a pinch o.
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Dinner Cited source
Oyster pie or pâtés
Marion Harland’s original method for Oyster pie or pâtés, retained as a source transcription for modern discovery.
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Dinner Cited source
Steamed corn loaf
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Chocolate pie (No. 1)
Chocolate pie (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including make a custard by pouring two cupfuls of scalding milk gradually upon three eggs tha.
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Breakfast Cited source
Deviled toast
Marion Harland’s original method for Deviled toast, retained as a source transcription for modern discovery.
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Dinner Cited source
Turban of Fish
The original 1910 method for Turban of Fish, presented as a faithful archival transcription.
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Dinner Cited source
Potatoes on the half-shell
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Custard pie
Custard pie, preserved from Marion Harland’s 1903 cookbook with ingredient cues including whip light the yolks of three eggs with four tablespoonfuls of sugar.
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Dessert Cited source
Rhubarb and raisin pie
Marion Harland’s original method for Rhubarb and raisin pie, retained as a source transcription for modern discovery.
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Dinner Cited source
An English pork pie
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Pumpkin pie (No. 1)
Pumpkin pie (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including the beaten yolks of four eggs and one cupful of white sugar to two cupfuls of pumpki.
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