Dinner Cited source
Lobster Sauce II
The original 1910 method for Lobster Sauce II, presented as a faithful archival transcription.
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Dinner Cited source
Spinach soufflé
Marion Harland’s original method for Spinach soufflé, retained as a source transcription for modern discovery.
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Breakfast Cited source
Bread with plain sponge (No. 2)
Marion Harland’s original method for Bread with plain sponge (No. 2), retained as a source transcription for modern discovery.
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Party Cited source
Oysters à la D’Uxelles
A party-table recipe from 1910 featuring oysters, with the historic method and citation preserved.
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Dessert Cited source
Strawberries and cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Orange cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Creamed clams
Creamed clams, preserved from Marion Harland’s 1903 cookbook with ingredient cues including drain the liquor from a pint of opened clams, and set the clams and liquor on the ra.
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Dinner Cited source
Tomatoes and poached eggs
Marion Harland’s original method for Tomatoes and poached eggs, retained as a source transcription for modern discovery.
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Lunch Cited source
Vermicelli soup
Marion Harland’s original method for Vermicelli soup, retained as a source transcription for modern discovery.
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Dinner Cited source
Fricassee of Lobster and Mushrooms
A historic dinner preparation beginning with lb. lobster, preserved with an exact page-level citation.
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Dessert Cited source
Baked prune pudding (No. 1)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Braised beef
Braised beef, preserved from Marion Harland’s 1903 cookbook with ingredient cues including a nice round of beef in a broad-bottomed iron pot with a tablespoonful of butter, an.
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Dinner Cited source
Hominy griddle-cakes
Marion Harland’s original method for Hominy griddle-cakes, retained as a source transcription for modern discovery.
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Party Cited source
Breakfast coffee
Marion Harland’s original method for Breakfast coffee, retained as a source transcription for modern discovery.
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Dessert Cited source
Young turnips stewed with cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Egg Balls II
A turn-of-the-century lunch recipe featuring “hard-boiled” egg, with the original instructions and source page intact.
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Dessert Cited source
Molasses candy (No. 1)
Molasses candy (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including stir together three cupfuls of new orleans molasses and a cupful of brown sugar.
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Dinner Cited source
POKE STALKS
Marion Harland’s original method for POKE STALKS, retained as a source transcription for modern discovery.
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Party Cited source
Coffee custards
Marion Harland’s original method for Coffee custards, retained as a source transcription for modern discovery.
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Brunch Cited source
1910 Spanish Omelet with Tomato-Caper Sauce
A folded French-style omelet surrounded by a savory tomato, onion, mushroom, caper, and green-pepper sauce.
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Dessert Cited source
Cream of celery soup
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Lobster Bisque
A turn-of-the-century lunch recipe featuring lb. lobster, with the original instructions and source page intact.
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Dinner Cited source
Baked chicken
Baked chicken, preserved from Marion Harland’s 1903 cookbook with ingredient cues including clean as usual, and cover with thin slices of cold boiled ham.
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Dinner Cited source
Spaghetti with Swiss cheese
Marion Harland’s original method for Spaghetti with Swiss cheese, retained as a source transcription for modern discovery.
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