Lunch Cited source
Clam and Tomato Bisque
A turn-of-the-century lunch recipe featuring clams, with the original instructions and source page intact.
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Dessert Cited source
Hot maple sauce for vanilla ice cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Party Cited source
Devilled Bones
A party-table recipe from 1910 featuring butter, with the historic method and citation preserved.
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Dessert Cited source
French tapioca custard
French tapioca custard, preserved from Marion Harland’s 1903 cookbook with ingredient cues including soak four tablespoonfuls of tapioca in two cupfuls of cold water and let it stand fo.
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Dinner Cited source
A curry of eggs
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Creamed peach pie (No. 1)
Creamed peach pie (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including sprinkle thickly with sugar, and fit on an upper crust.
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Breakfast Cited source
Mushrooms on toast
Mushrooms on toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including peel and broil fresh mushrooms, spread them with butter, dust with salt and pepper, .
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Dinner Cited source
Smothered rabbits
Marion Harland’s original method for Smothered rabbits, retained as a source transcription for modern discovery.
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Dinner Cited source
Drawn Butter Sauce
The original 1910 method for Drawn Butter Sauce, presented as a faithful archival transcription.
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Lunch Cited source
Eel soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Breakfast Cited source
Raised Doughnuts
A historical breakfast preparation centered on milk, directly cited to Farmer’s 1910 edition.
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Dessert Cited source
Creamy Sauce I
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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Dinner Cited source
Peach tapioca
Marion Harland’s original method for Peach tapioca, retained as a source transcription for modern discovery.
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Dinner Cited source
English Meat Pie
The original 1910 method for English Meat Pie, presented as a faithful archival transcription.
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Lunch Cited source
A brown fowl soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Picnic Cited source
Oil Dressing II
A portable historic recipe using mustard, drawn directly from Farmer’s public-domain cookbook.
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Dessert Cited source
Rice custard pudding
Rice custard pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including make a white sauce by cooking together, until they bubble, a tablespoonful of flour .
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Dinner Cited source
Nougat
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
“Linsen,” or lentil soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Nut Spice Cake
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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Dessert Cited source
Chestnut pudding
Marion Harland’s original method for Chestnut pudding, retained as a source transcription for modern discovery.
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Breakfast Cited source
Raisin bread
Marion Harland’s original method for Raisin bread, retained as a source transcription for modern discovery.
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Picnic Cited source
Chicken Salad Dressing
Chicken Salad Dressing from the 1910 table, preserved for modern discovery with its original citation.
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Dinner Cited source
Stewed potatoes (No. 1)
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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