Breakfast Cited source
Baked milk toast
Baked milk toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including trim off the crust from slices nearly half an inch thick.
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Breakfast Cited source
Rich Corn Cake
Start the day with Farmer’s original Rich Corn Cake method, preserved as a source transcription.
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Dessert Cited source
Chocolate loaf cake (No. 2)
Chocolate loaf cake (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including dissolve eight tablespoonfuls of sweet grated chocolate in a gill of hot milk.
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Breakfast Cited source
Buttered toast
Buttered toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut the crusts from thin slices of stale bread and toast them over a clear fire to a.
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Dessert Cited source
Fruit cake (No. 1)
Fruit cake (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including one cupful of butter.
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Breakfast Cited source
Graham bread (No. 1)
Graham bread (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including set a sponge over night, as for white bread, and in the morning work into it a cup o.
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Dinner Cited source
Baked pickerel
Marion Harland’s original method for Baked pickerel, retained as a source transcription for modern discovery.
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Breakfast Cited source
One Egg Muffins I
Start the day with Farmer’s original One Egg Muffins I method, preserved as a source transcription.
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Dinner Cited source
Currant bun
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Breakfast Cited source
Buttermilk bread
Buttermilk bread, preserved from Marion Harland’s 1903 cookbook with ingredient cues including into a chopping-bowl put a quart of flour which has been sifted three times with hal.
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Dinner Cited source
Scalloped oysters
Marion Harland’s original method for Scalloped oysters, retained as a source transcription for modern discovery.
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Breakfast Cited source
Cream Scones
Start the day with Farmer’s original Cream Scones method, preserved as a source transcription.
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Breakfast Cited source
Corn bread made of southern meal
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
A baked mince
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Poor man’s pudding
Poor man’s pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including pare the crusts from slices of graham bread, toast delicately and cut the slices int.
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Dinner Cited source
English Meat Pie
The original 1910 method for English Meat Pie, presented as a faithful archival transcription.
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Dinner Cited source
Molasses cookies
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Sour Milk Gingerbread
A classic 1910 sweet built around molasses, with Farmer’s original method and page citation.
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Breakfast Cited source
Old-fashioned rye bread
Marion Harland’s original method for Old-fashioned rye bread, retained as a source transcription for modern discovery.
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Dinner Cited source
Lobster Farci
The original 1910 method for Lobster Farci, presented as a faithful archival transcription.
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Dessert Cited source
Rice custard
Rice custard, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream a tablespoonful of butter with two of powdered sugar, and gradually work in th.
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Dessert Cited source
Chestnut pudding
Marion Harland’s original method for Chestnut pudding, retained as a source transcription for modern discovery.
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Breakfast Cited source
Raisin bread
Marion Harland’s original method for Raisin bread, retained as a source transcription for modern discovery.
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Dessert Cited source
Angel cake
Angel cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including sift a teaspoonful of cream of tartar six times with a half-cupful of flour.
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