Dinner Cited source
Martin’s Specialty
The original 1910 method for Martin’s Specialty, presented as a faithful archival transcription.
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Dinner Cited source
Larded sweetbreads (roasted)
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Chicken à la McDonald
A historic dinner preparation beginning with cold cooked chicken, cut in strips, preserved with an exact page-level citation.
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Dessert Cited source
Frosting for plain loaf cake
Frosting for plain loaf cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including one cupful of cream.
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Dinner Cited source
Salmon loaf
Marion Harland’s original method for Salmon loaf, retained as a source transcription for modern discovery.
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Dinner Cited source
Batter V
The original 1910 method for Batter V, presented as a faithful archival transcription.
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Dinner Cited source
Broiled smoked salmon
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Picnic Cited source
Potato salad (No. 2)
A page-cited historical picnic recipe from Marion Harland, transcribed with its original method.
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Breakfast Cited source
Strawberry Short Cake II
A historical breakfast preparation centered on flour, directly cited to Farmer’s 1910 edition.
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Dessert Cited source
Raspberry and currant cream
Raspberry and currant cream, preserved from Marion Harland’s 1903 cookbook with ingredient cues including mash one quart of black raspberries and one pint of red currants with two and a half.
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Breakfast Cited source
German toast
German toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including pare the slices and cut into strips twice as wide as your middle finger and about as.
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Dinner Cited source
Pilau of green peppers
Marion Harland’s original method for Pilau of green peppers, retained as a source transcription for modern discovery.
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Dinner Cited source
Batter I
The original 1910 method for Batter I, presented as a faithful archival transcription.
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Dessert Cited source
Fruit pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Picnic Cited source
Oil Dressing I
A portable historic recipe using “hard-boiled” eggs, drawn directly from Farmer’s public-domain cookbook.
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Dinner Cited source
Broiled soft-shell crabs
Marion Harland’s original method for Broiled soft-shell crabs, retained as a source transcription for modern discovery.
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Dinner Cited source
Brown Sauce II (Espagnole)
The original 1910 method for Brown Sauce II (Espagnole), presented as a faithful archival transcription.
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Lunch Cited source
Savory rice soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Lobster Chowder
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
Broiled green tomatoes
Marion Harland’s original method for Broiled green tomatoes, retained as a source transcription for modern discovery.
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Dinner Cited source
Creole Sauce
The original 1910 method for Creole Sauce, presented as a faithful archival transcription.
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Dinner Cited source
Savory eggs
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Tomato and bean soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Indian pudding (No. 2)
Indian pudding (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including heat a quart of milk to scalding.
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