Dinner Cited source
Potato fritters
Marion Harland’s original method for Potato fritters, retained as a source transcription for modern discovery.
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Strawberries
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Oyster cutlets
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Soup Cited source
Fannie Farmer’s New England Fish Chowder
A milk-based cod chowder with sliced potatoes, onion, salt pork, butter, and softened crackers.
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Broiled salt mackerel
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Creamed lobster
Creamed lobster, preserved from Marion Harland’s 1903 cookbook with ingredient cues including two cups of boiled lobster meat, cut into dice.
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Mock fried oysters
Mock fried oysters, preserved from Marion Harland’s 1903 cookbook with ingredient cues including wash, trim and cook a bunch of oyster-plant (or salsify) in boiling salted water unt.
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Dinner Cited source
Boiled Jerusalem artichokes
Boiled Jerusalem artichokes, preserved from Marion Harland’s 1903 cookbook with ingredient cues including wash the artichokes thoroughly, pare and slice or trim them into an oblong shape.
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Oyster croquettes
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Molasses taffy
Molasses taffy, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil a pint of molasses for twenty minutes, then stir in two saltspoonfuls of baking.
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Dinner Cited source
Soufflé au Rhum
The original 1910 method for Soufflé au Rhum, presented as a faithful archival transcription.
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Steamed corn loaf
Steamed corn loaf, preserved from Marion Harland’s 1903 cookbook with ingredient cues including together in a bowl a pint of corn-meal and a half-pint of flour.
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Soup Cited source
Fannie Farmer’s Cream of Tomato Soup
A smooth milk-and-tomato soup whose carefully sequenced method keeps the dairy creamy instead of curdled.
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Minuten Fleisch
The original 1910 method for Minuten Fleisch, presented as a faithful archival transcription.
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Dinner Cited source
Hollandaise Sauce I
The original 1910 method for Hollandaise Sauce I, presented as a faithful archival transcription.
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Young turnips with white sauce
Young turnips with white sauce, preserved from Marion Harland’s 1903 cookbook with ingredient cues including peel, lay in cold water for an hour.
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Mince-meat
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Savory stew of beef
Savory stew of beef, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut two pounds of raw lean beef into very small strips, almost like straws, with a k.
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Dinner Cited source
Batter III
The original 1910 method for Batter III, presented as a faithful archival transcription.
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Chicken and Oysters à la Métropole
The original 1910 method for Chicken and Oysters à la Métropole, presented as a faithful archival transcription.
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Dinner Cited source
Dumplings for chicken stew
Marion Harland’s original method for Dumplings for chicken stew, retained as a source transcription for modern discovery.
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Dinner Cited source
Stuffed Lobster à la Béchamel
The original 1910 method for Stuffed Lobster à la Béchamel, presented as a faithful archival transcription.
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Dinner Cited source
Omelet aux fines herbes
Omelet aux fines herbes, preserved from Marion Harland’s 1903 cookbook with ingredient cues including make two tablespoonfuls in all.
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Dinner Cited source
Minced eggs
Minced eggs, preserved from Marion Harland’s 1903 cookbook with ingredient cues including chop up, but not too fine, four or five hard-boiled eggs.
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