Party Cited source
Dandelion tea
Marion Harland’s original method for Dandelion tea, retained as a source transcription for modern discovery.
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Dessert Cited source
Raisin pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Spring Soup
A turn-of-the-century lunch recipe featuring white stock i or ii, with the original instructions and source page intact.
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Dessert Cited source
Cocoanut cream puffs
Cocoanut cream puffs, preserved from Marion Harland’s 1903 cookbook with ingredient cues including these cakes, while requiring care in their preparation, amply repay one for the time.
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Picnic Cited source
Cream Dressing I
Cream Dressing I from the 1910 table, preserved for modern discovery with its original citation.
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Party Cited source
After-dinner coffee
Marion Harland’s original method for After-dinner coffee, retained as a source transcription for modern discovery.
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Dessert Cited source
Peach ice cream (No. 2)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Corn Chowder
A turn-of-the-century lunch recipe featuring corn, with the original instructions and source page intact.
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Dessert Cited source
Mary’s favorite pudding
Mary’s favorite pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including sift twice with two cupfuls of whole wheat flour a heaping teaspoonful of baking-pow.
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Dinner Cited source
Chocolate caramels (No. 1)
Marion Harland’s original method for Chocolate caramels (No. 1), retained as a source transcription for modern discovery.
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Party Cited source
Slippery-elm tea
Marion Harland’s original method for Slippery-elm tea, retained as a source transcription for modern discovery.
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Dessert Cited source
Cranberry pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Cream of Mushroom Soup
A turn-of-the-century lunch recipe featuring lb. mushrooms, with the original instructions and source page intact.
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Dessert Cited source
Potato cream soup (No. 1)
Potato cream soup (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including mash ten large boiled potatoes, beat them to a soft mass with a half pint of cream, .
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Lunch Cited source
Mulligatawney soup
Mulligatawney soup, preserved from Marion Harland’s 1903 cookbook with ingredient cues including (an east indian recipe.) joint a large fowl, as for fricassee, and cut into small pi.
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Dinner Cited source
Oranges
Marion Harland’s original method for Oranges, retained as a source transcription for modern discovery.
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Lunch Cited source
Halibut Soup
A turn-of-the-century lunch recipe featuring cold boiled halibut, with the original instructions and source page intact.
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Dessert Cited source
Boiled frosting for cake
Boiled frosting for cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including into a saucepan half a cupful of water and a pound of granulated sugar and let it bo.
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Lunch Cited source
Fish Force-meat II
Farmer’s concise method for Fish Force-meat II, transcribed from the public-domain 1910 cookbook.
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Lunch Cited source
Noodles for soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Almond Soup
A turn-of-the-century lunch recipe featuring almonds, with the original instructions and source page intact.
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Dinner Cited source
Stuffed dates
Marion Harland’s original method for Stuffed dates, retained as a source transcription for modern discovery.
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Dinner Cited source
Boiled rice
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Creole chowder
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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