Dessert Cited source
Apple meringue pie
Marion Harland’s original method for Apple meringue pie, retained as a source transcription for modern discovery.
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Lunch Cited source
Celery Soup I
A turn-of-the-century lunch recipe featuring celery (cut in one-half inch pieces), with the original instructions and source page intact.
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Dessert Cited source
Buttered sweet potatoes
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Picnic Cited source
Strawberry salad
A page-cited historical picnic recipe from Marion Harland, transcribed with its original method.
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Picnic Cited source
Cabbage cream salad
Cabbage cream salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including prepare as in the preceding recipe, only cutting the shreds into inch-lengths before.
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Lunch Cited source
Crab Soup
A turn-of-the-century lunch recipe featuring hard-shelled crabs, with the original instructions and source page intact.
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Dessert Cited source
Meringue II
Farmer’s period recipe for Meringue II, faithfully transcribed from the public-domain edition.
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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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Picnic Cited source
Daisy salad
Daisy salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut two-inch rounds of cream or neufchâtel cheese one-half inch in thickness, and pl.
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Dessert Cited source
Cream gravy for black bass
Marion Harland’s original method for Cream gravy for black bass, retained as a source transcription for modern discovery.
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Lunch Cited source
Connecticut Chowder
A turn-of-the-century lunch recipe featuring lb. cod or haddock, with the original instructions and source page intact.
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Picnic Cited source
Pear salad
Pear salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including peel and slice five sweet, ripe pears, sprinkle with fine sugar, and add a little ma.
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Breakfast Cited source
Corn Griddle-cakes
A historical breakfast preparation centered on flour, directly cited to Farmer’s 1910 edition.
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Dessert Cited source
Cream of sago soup
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Party Cited source
Fish à la Provençale
Farmer’s original Fish à la Provençale preparation, ready to browse with transparent provenance.
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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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Breakfast Cited source
Ravioli
A historical breakfast preparation centered on flour, directly cited to Farmer’s 1910 edition.
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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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Breakfast Cited source
Boiled Macaroni
Start the day with Farmer’s original Boiled Macaroni method, preserved as a source transcription.
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Lunch Cited source
Celery soup
Marion Harland’s original method for Celery soup, retained as a source transcription for modern discovery.
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Breakfast Cited source
Turkish Pilaf II
A historical breakfast preparation centered on washed rice, directly cited to Farmer’s 1910 edition.
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Dessert Cited source
Cream cucumber sauce
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Lemon cream pie (No. 1)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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