Dinner Cited source
“Turkey rack” soup
Marion Harland’s original method for “Turkey rack” soup, retained as a source transcription for modern discovery.
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Dessert Cited source
Onion custard
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Lemon cream pie (No. 2)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
A good puff paste
A good puff paste, preserved from Marion Harland’s 1903 cookbook with ingredient cues including into a half-pound of flour chop six ounces of firm, cold butter, and, when like a co.
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Dessert Cited source
Washington pie
Marion Harland’s original method for Washington pie, retained as a source transcription for modern discovery.
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Breakfast Cited source
Golden Corn Cake
A historical breakfast preparation centered on corn meal, directly cited to Farmer’s 1910 edition.
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Dessert Cited source
Fruit cake (No. 2)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Stewed eggplant, with sauce piquante
Stewed eggplant, with sauce piquante, preserved from Marion Harland’s 1903 cookbook with ingredient cues including prepare as for eggplant on the half-shell by halving and scooping out the pulp, leav.
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Dessert Cited source
Tapioca and raisin pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Roast beef
Roast beef, preserved from Marion Harland’s 1903 cookbook with ingredient cues including dash a cupful of really boiling water over it.
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Dinner Cited source
Spinach soufflé
Marion Harland’s original method for Spinach soufflé, retained as a source transcription for modern discovery.
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Dessert Cited source
Baked prune pudding (No. 1)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Cracker pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Baking Cited source
Sticks
Sticks as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Breakfast Cited source
White Corn Meal Cake
A historical breakfast preparation centered on scalded milk, directly cited to Farmer’s 1910 edition.
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Baking Cited source
Imperial Muffins
Imperial Muffins as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Baking Cited source
Graham Bread
Graham Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Dessert Cited source
Cocoanut cream puffs
Cocoanut cream puffs, preserved from Marion Harland’s 1903 cookbook with ingredient cues including these cakes, while requiring care in their preparation, amply repay one for the time.
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Dessert Cited source
Marshmallow layer cake
Marshmallow layer cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream a cupful of butter with two cupfuls of sugar, and when smooth and light, add t.
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Breakfast Cited source
Stale bread griddle-cakes
Stale bread griddle-cakes, preserved from Marion Harland’s 1903 cookbook with ingredient cues including let two cupfuls of dry bread crumbs soak for an hour in a quart of milk.
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Baking Cited source
Luncheon Rolls
Luncheon Rolls as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Dessert Cited source
Baked Alaska
Farmer’s period recipe for Baked Alaska, faithfully transcribed from the public-domain edition.
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Breakfast Cited source
Rye Gems
Start the day with Farmer’s original Rye Gems method, preserved as a source transcription.
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Dessert Cited source
Chocolate pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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