Dessert Cited source
Huckleberry cake
Marion Harland’s original method for Huckleberry cake, retained as a source transcription for modern discovery.
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Baking Cited source
Entire Wheat Bread
Entire Wheat Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Dessert Cited source
Baked sweet apples
Marion Harland’s original method for Baked sweet apples, retained as a source transcription for modern discovery.
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Dessert Cited source
Poverty cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Steamed corn loaf
Steamed corn loaf, preserved from Marion Harland’s 1903 cookbook with ingredient cues including together in a bowl a pint of corn-meal and a half-pint of flour.
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Dessert Cited source
Sour cream cake
Marion Harland’s original method for Sour cream cake, retained as a source transcription for modern discovery.
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Dinner Cited source
Potatoes on the half-shell
Potatoes on the half-shell, preserved from Marion Harland’s 1903 cookbook with ingredient cues including divide each carefully in half, lengthwise.
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Breakfast Cited source
Green pepper toast
Green pepper toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including slice bread thin, cut off the crusts and toast on both sides to a delicate brown, th.
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Dessert Cited source
Peach batter pudding
A page-cited historical dessert 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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Dinner Cited source
An English pork pie
An English pork pie, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cook two pounds of lean pork for half an hour in enough weak stock to cover it.
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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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Dessert Cited source
Summer squash pudding
Marion Harland’s original method for Summer squash pudding, retained as a source transcription for modern discovery.
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Dessert Cited source
Orange pie
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Breakfast Cited source
Sardine toast
Sardine toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including butter rounds of toast and set in the oven to brown.
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Dinner Cited source
Mince-meat
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Christmas fruit cake
Marion Harland’s original method for Christmas fruit cake, retained as a source transcription for modern discovery.
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Dessert Cited source
Combination berry pie
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Ginger jumbles
Ginger jumbles, preserved from Marion Harland’s 1903 cookbook with ingredient cues including into two cupfuls of molasses stir a cupful of melted butter, a teaspoonful of ground.
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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
Peanut crisps
Marion Harland’s original method for Peanut crisps, retained as a source transcription for modern discovery.
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Dinner Cited source
Stuffed Lobster à la Béchamel
The original 1910 method for Stuffed Lobster à la Béchamel, presented as a faithful archival transcription.
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Dessert Cited source
Quail pie
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Lemon cookies
Marion Harland’s original method for Lemon cookies, retained as a source transcription for modern discovery.
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