Dinner Cited source
Cauliflower au gratin
Marion Harland’s original method for Cauliflower au gratin, retained as a source transcription for modern discovery.
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Dinner Cited source
Stewed carrots
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Ham toast
Ham toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including mince the lean of two slices of cooked ham very finely.
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Creamed young beets
Creamed young beets, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cook with two inches of the stem on to prevent bleeding, and do not clip the tap roo.
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Deviled clams (No. 2)
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Salmi of liver
Salmi of liver, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil a calf’s liver for one hour in slightly salted water, and let it get cold.
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Sour milk corn-meal griddle-cakes
Marion Harland’s original method for Sour milk corn-meal griddle-cakes, retained as a source transcription for modern discovery.
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Dinner Cited source
Candied peaches
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Broiled ripe tomatoes (No. 1)
Marion Harland’s original method for Broiled ripe tomatoes (No. 1), retained as a source transcription for modern discovery.
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Dinner Cited source
Eggs in cases
Eggs in cases, preserved from Marion Harland’s 1903 cookbook with ingredient cues including a small piece of butter in each and a little chopped parsley or onion.
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Dinner Cited source
Fig filling
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Fish-balls
Fish-balls, preserved from Marion Harland’s 1903 cookbook with ingredient cues including if salt cod be used, shred it finely and soak six hours.
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Dinner Cited source
Fish omelet
Fish omelet, preserved from Marion Harland’s 1903 cookbook with ingredient cues including make about a half pint of white roux, add a piece of butter about the size of an egg.
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Buttered shrimps
Buttered shrimps, preserved from Marion Harland’s 1903 cookbook with ingredient cues including heat two tablespoonfuls of butter in a saucepan.
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Thin White Sauce
The original 1910 method for Thin White Sauce, presented as a faithful archival transcription.
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A New England pot-roast
A New England pot-roast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including pour in a cupful of boiling water, add two slices of onion, cover closely and cook g.
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Dinner Cited source
Mashed potatoes
Mashed potatoes, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil and mash white potatoes and whip to a cream with a cupful of hot milk and a tab.
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Dinner Cited source
Roast pork
Marion Harland’s original method for Roast pork, retained as a source transcription for modern discovery.
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Potato biscuits
Potato biscuits, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil and mash six or eight potatoes.
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Anchovy Butter
The original 1910 method for Anchovy Butter, presented as a faithful archival transcription.
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Squash fritters
Marion Harland’s original method for Squash fritters, retained as a source transcription for modern discovery.
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Dinner Cited source
Squirrel pie
Marion Harland’s original method for Squirrel pie, retained as a source transcription for modern discovery.
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Kohlrabi with leaves
Marion Harland’s original method for Kohlrabi with leaves, retained as a source transcription for modern discovery.
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Dinner Cited source
Broiled sweetbreads
Broiled sweetbreads, preserved from Marion Harland’s 1903 cookbook with ingredient cues including wash a pair of sweetbreads, throw them in boiling salted water, and cook for ten min.
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