Dinner Cited source
Baked smelts with oyster forcemeat
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Lemon cake
Marion Harland’s original method for Lemon cake, retained as a source transcription for modern discovery.
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Dinner Cited source
Baked Indian puddings
Baked Indian puddings, preserved from Marion Harland’s 1903 cookbook with ingredient cues including light three eggs and one cupful of molasses, one tablespoonful of softened butter, o.
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Dessert Cited source
Cranberry pie
Marion Harland’s original method for Cranberry pie, retained as a source transcription for modern discovery.
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Dinner Cited source
Réchauffé of beef à la jardiniére
Marion Harland’s original method for Réchauffé of beef à la jardiniére, retained as a source transcription for modern discovery.
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Dinner Cited source
Graham puffs
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Turkey and sausage pudding
Turkey and sausage pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including this is a good way of using yesterday’s turkey, if there is not a sightly half left .
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Dessert Cited source
An old-fashioned bread pudding
Marion Harland’s original method for An old-fashioned bread pudding, retained as a source transcription for modern discovery.
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Dinner Cited source
Steamed beef
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Spanish Soufflé
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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Breakfast Cited source
Whole wheat bread (No. 2)
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Scallop of calf’s brain
Scallop of calf’s brain, preserved from Marion Harland’s 1903 cookbook with ingredient cues including soak brains in cold water for an hour, then boil for ten minutes.
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Dessert Cited source
German Chocolate Cookies
A classic 1910 sweet built around eggs, with Farmer’s original method and page citation.
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Dessert Cited source
Nut cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Breakfast Cited source
“Salt-rising” bread (No. 1)
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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Breakfast Cited source
Rich Strawberry Short Cake
Start the day with Farmer’s original Rich Strawberry Short Cake method, preserved as a source transcription.
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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 pie
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Baking Cited source
Hot Cross Buns
Hot Cross Buns as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Dinner Cited source
Apple puff
Apple puff, preserved from Marion Harland’s 1903 cookbook with ingredient cues including peel and grate enough apples to make two cupfuls.
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Dessert Cited source
Fig and raisin pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Currant Pie
Farmer’s period recipe for Currant Pie, faithfully transcribed from the public-domain edition.
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Dinner Cited source
Baked cheese
Baked cheese, preserved from Marion Harland’s 1903 cookbook with ingredient cues including dissolve three ounces of butter in a gill of hot water.
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Dinner Cited source
Gnocchi à la Romaine
The original 1910 method for Gnocchi à la Romaine, presented as a faithful archival transcription.
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