Dinner Cited source
Calf’s liver á la jardiniére
Marion Harland’s original method for Calf’s liver á la jardiniére, retained as a source transcription for modern discovery.
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Dinner Cited source
Scrambled eggs in cups
Scrambled eggs in cups, preserved from Marion Harland’s 1903 cookbook with ingredient cues including with a rather large tin “shape” cut round out of slices of stale bread an inch thick.
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Casserole Cited source
Breadcrumb-Topped Baked Macaroni & Cheese
A restrained old-school casserole: boiled macaroni, grated cheese, white sauce, and a crisp buttered-crumb top.
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Dinner Cited source
Peanut crisps
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Picnic Cited source
Oyster canapés
Oyster canapés, preserved from Marion Harland’s 1903 cookbook with ingredient cues including toast ten slices of buttered bread and place in the oven to keep warm.
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Dessert Cited source
Apple meringue pie
Marion Harland’s original method for Apple meringue pie, retained as a source transcription for modern discovery.
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Dessert Cited source
Buttered sweet potatoes
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Baking Cited source
Raised Muffins
Raised Muffins as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Dinner Cited source
Indian meal crumpets
Indian meal crumpets, preserved from Marion Harland’s 1903 cookbook with ingredient cues including heat a quart of milk to scalding and pour it gradually upon two full cups of corn-me.
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Dessert Cited source
Currant cake
Marion Harland’s original method for Currant cake, retained as a source transcription for modern discovery.
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Dessert Cited source
Creamed apple-sauce pie
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Boiled sweet potatoes
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Daisy cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Roasted quail
Roasted quail, preserved from Marion Harland’s 1903 cookbook with ingredient cues including clean and wash in two waters.
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Dessert Cited source
Cream celery in Edam cheese shell
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Breakfast Cited source
Strawberry Short Cake I
Start the day with Farmer’s original Strawberry Short Cake I method, preserved as a source transcription.
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Dessert Cited source
Mocha cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Sweet omelet soufflé
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Baking Cited source
Classic Parker House Rolls
Soft folded yeast rolls with the signature buttered crease, adapted directly from Fannie Farmer’s measured 1910 method.
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Dessert Cited source
Lemon cream pie (No. 1)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Turnover pies
Turnover pies, preserved from Marion Harland’s 1903 cookbook with ingredient cues including fruit over one-half of the piece.
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Dinner Cited source
Halibut Timbales I
A historic dinner preparation beginning with lb. halibut, preserved with an exact page-level citation.
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Breakfast Cited source
Graham Muffins II
Start the day with Farmer’s original Graham Muffins II method, preserved as a source transcription.
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Dinner Cited source
Broiled quail
Marion Harland’s original method for Broiled quail, retained as a source transcription for modern discovery.
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