Dinner Cited source
Broiled ripe tomatoes (No. 1)
Marion Harland’s original method for Broiled ripe tomatoes (No. 1), retained as a source transcription for modern discovery.
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Party Cited source
Shrimps à la Newburg
Farmer’s original Shrimps à la Newburg preparation, ready to browse with transparent provenance.
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Dinner Cited source
Eggs in cases
Eggs in cases, preserved from Marion Harland’s 1903 cookbook with ingredient cues including a small piece of butter in each and a little chopped parsley or onion.
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Picnic Cited source
Simple lettuce salad
Simple lettuce salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including while you do this the waitress or butler should set before you the oil, vinegar, pep.
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Dessert Cited source
Yellow Sauce I
A classic 1910 sweet built around eggs, with Farmer’s original method and page citation.
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Party Cited source
Scotch Woodcock
Farmer’s original Scotch Woodcock preparation, ready to browse with transparent provenance.
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Picnic Cited source
Bean and beet salad
Bean and beet salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil a half cupful of small kidney beans.
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Breakfast Cited source
Fannie Farmer’s German Toast
The 1910 precursor to everyday French toast: day-old bread softened in lightly sweetened egg custard and browned on a buttered griddle.
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Dessert Cited source
Cheese Cakes
A classic 1910 sweet built around sweet milk, with Farmer’s original method and page citation.
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Party Cited source
Oyster Cocktail I
Farmer’s original Oyster Cocktail I preparation, ready to browse with transparent provenance.
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Picnic Cited source
Oyster salad
Oyster salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including if you can not get these, cut each oyster in half, but do not chop them.
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Dessert Cited source
Plum pudding (No. 1)
Marion Harland’s original method for Plum pudding (No. 1), retained as a source transcription for modern discovery.
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Dessert Cited source
Steamed orange pudding (1)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Fig filling
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
White Soup Stock I
Farmer’s concise method for White Soup Stock I, transcribed from the public-domain 1910 cookbook.
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Dinner Cited source
Fish-balls
Fish-balls, preserved from Marion Harland’s 1903 cookbook with ingredient cues including if salt cod be used, shred it finely and soak six hours.
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Picnic Cited source
A macedoine salad
A macedoine salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including one cup of green peas, boiled and cold, and the same of string beans cut into half-i.
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Dessert Cited source
Sweet potato fritters
Marion Harland’s original method for Sweet potato fritters, retained as a source transcription for modern discovery.
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Dessert Cited source
Filling for Minnehaha cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Picnic Cited source
Cabbage salad
A page-cited historical picnic recipe from Marion Harland, transcribed with its original method.
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Party Cited source
Cheese Omelet
Farmer’s original Cheese Omelet preparation, ready to browse with transparent provenance.
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Dinner Cited source
Fish omelet
Fish omelet, preserved from Marion Harland’s 1903 cookbook with ingredient cues including make about a half pint of white roux, add a piece of butter about the size of an egg.
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Picnic Cited source
Lenten salad
Lenten salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including fill the center of the dish with cold boiled or baked fish, cut into pieces, and pou.
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Dessert Cited source
Chestnuts with whipped cream
Marion Harland’s original method for Chestnuts with whipped cream, retained as a source transcription for modern discovery.
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