Dinner Cited source
Apple sauce
Marion Harland’s original method for Apple sauce, retained as a source transcription for modern discovery.
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Dinner Cited source
Lobster and Oyster Filling
The original 1910 method for Lobster and Oyster Filling, presented as a faithful archival transcription.
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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
Beefsteak à la Henriette
A historic dinner preparation beginning with butter, preserved with an exact page-level citation.
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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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Dinner Cited source
Creamed Oysters
The original 1910 method for Creamed Oysters, presented as a faithful archival transcription.
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Dinner Cited source
Broiled squirrels
Broiled squirrels, preserved from Marion Harland’s 1903 cookbook with ingredient cues including skin, clean and lay in a marinade of salad oil and lemon juice for one hour.
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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
Baked fillets of halibut
Baked fillets of halibut, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut slices of halibut, weighing a pound each, and 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
Stewed potatoes (No. 2)
Stewed potatoes (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including lay in cold water for an hour, drain, and put them over the fire in salted boiling w.
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Dinner Cited source
A “Cape Cod folks” tid-bit
A “Cape Cod folks” tid-bit, preserved from Marion Harland’s 1903 cookbook with ingredient cues including soak two pounds of salt cod over night.
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Dinner Cited source
Fricasseed snapping turtle
Fricasseed snapping turtle, preserved from Marion Harland’s 1903 cookbook with ingredient cues including have your fish merchant clean your turtle after he has killed him by throwing him in.
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Dinner Cited source
Candied citron
Marion Harland’s original method for Candied citron, retained as a source transcription for modern discovery.
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Dinner Cited source
Cherry ice
Cherry ice, preserved from Marion Harland’s 1903 cookbook with ingredient cues including stem and stone a quart of cherries, crush and cover them with two cupfuls of sugar.
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Dinner Cited source
Stuffed ham
Marion Harland’s original method for Stuffed ham, retained as a source transcription for modern discovery.
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Dinner Cited source
Stewed tripe and celery
Stewed tripe and celery, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut into inch pieces enough celery to make a cupful, and stew tender in salted, boil.
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Dinner Cited source
Breaded ham
Marion Harland’s original method for Breaded ham, retained as a source transcription for modern discovery.
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Dinner Cited source
Carrots sautés
Carrots sautés, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil young carrots, not longer than your forefinger, for eight minutes in salted wat.
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Dinner Cited source
Almond filling
Marion Harland’s original method for Almond filling, retained as a source transcription for modern discovery.
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Dinner Cited source
Shad croquettes
Marion Harland’s original method for Shad croquettes, retained as a source transcription for modern discovery.
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Dinner Cited source
Small pork pies
Marion Harland’s original method for Small pork pies, retained as a source transcription for modern discovery.
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Dinner Cited source
Home-made sausages
Marion Harland’s original method for Home-made sausages, retained as a source transcription for modern discovery.
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Dinner Cited source
Lenox Chicken
The original 1910 method for Lenox Chicken, presented as a faithful archival transcription.
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