Dessert Cited source
Devil’s Food Cake I
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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Dessert Cited source
Plain loaf cake
Marion Harland’s original method for Plain loaf cake, retained as a source transcription for modern discovery.
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Baking Cited source
Coffee Cakes (Brioche)
Coffee Cakes (Brioche) as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Dinner Cited source
Asparagus tips cachés
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Cherry pudding
Cherry pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including stem and stone two heaping cupfuls of cherries.
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Dessert Cited source
Apple meringue pudding
Marion Harland’s original method for Apple meringue pudding, retained as a source transcription for modern discovery.
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Breakfast Cited source
Oatmeal cookies
Marion Harland’s original method for Oatmeal cookies, retained as a source transcription for modern discovery.
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Dinner Cited source
Braised chicken
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Baked chowder
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Gold cake
Gold cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream together a cupful of butter and two cupfuls of sugar.
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Dessert Cited source
Marguerites I
A classic 1910 sweet built around eggs, with Farmer’s original method and page citation.
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Dinner Cited source
Braised fresh tongue (No. 2)
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
English Rolled Wafers I
A classic 1910 sweet built around molasses, with Farmer’s original method and page citation.
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Dessert Cited source
Pound cake
Marion Harland’s original method for Pound cake, retained as a source transcription for modern discovery.
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Dessert Cited source
Slow-Baked Lemon Rice Pudding
Milk, rice, sugar, salt, and lemon rind bake low and slow into an old-fashioned creamy pudding.
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Dinner Cited source
Peppers and rice
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Devilled Scallops
The original 1910 method for Devilled Scallops, presented as a faithful archival transcription.
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Dinner Cited source
French rolls
French rolls, preserved from Marion Harland’s 1903 cookbook with ingredient cues including to three cupfuls of sweet milk add a cup of shortening and one-half cake of compress.
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Dessert Cited source
Cottage pie
Marion Harland’s original method for Cottage pie, retained as a source transcription for modern discovery.
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Dinner Cited source
Deviled halibut or cod
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Potato balls (“Kartoffelklösse”)
Potato balls (“Kartoffelklösse”), preserved from Marion Harland’s 1903 cookbook with ingredient cues including three cupfuls of potatoes, one cupful of bread, two eggs, well-beaten, separately.
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Dinner Cited source
Risen brunette muffins
Marion Harland’s original method for Risen brunette muffins, retained as a source transcription for modern discovery.
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Dinner Cited source
Baked salmon
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Sweet potato puff
Marion Harland’s original method for Sweet potato puff, retained as a source transcription for modern discovery.
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