Dessert Cited source
Sweet potato croquettes
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Buttered shrimps
Buttered shrimps, preserved from Marion Harland’s 1903 cookbook with ingredient cues including heat two tablespoonfuls of butter in a saucepan.
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Dinner Cited source
Thin White Sauce
The original 1910 method for Thin White Sauce, presented as a faithful archival transcription.
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Dessert Cited source
Cream puffs
Marion Harland’s original method for Cream puffs, retained as a source transcription for modern discovery.
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Breakfast Cited source
Macaroni, Italian Style
A historical breakfast preparation centered on macaroni, directly cited to Farmer’s 1910 edition.
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Dessert Cited source
Cherry batter pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Custard filling
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Breakfast Cited source
Cereal with Fruit
Start the day with Farmer’s original Cereal with Fruit method, preserved as a source transcription.
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Dinner Cited source
A New England pot-roast
A New England pot-roast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including pour in a cupful of boiling water, add two slices of onion, cover closely and cook g.
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Breakfast Cited source
Scrambled Eggs
A historical breakfast preparation centered on eggs, directly cited to Farmer’s 1910 edition.
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Dessert Cited source
Cream of corn soup
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Mashed potatoes
Mashed potatoes, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil and mash white potatoes and whip to a cream with a cupful of hot milk and a tab.
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Dinner Cited source
Roast pork
Marion Harland’s original method for Roast pork, retained as a source transcription for modern discovery.
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Dessert Cited source
Tapioca cream soup
Marion Harland’s original method for Tapioca cream soup, retained as a source transcription for modern discovery.
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Breakfast Cited source
Eggs à la Suisse
A historical breakfast preparation centered on eggs, directly cited to Farmer’s 1910 edition.
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Dinner Cited source
Potato biscuits
Potato biscuits, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil and mash six or eight potatoes.
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Dinner Cited source
Anchovy Butter
The original 1910 method for Anchovy Butter, presented as a faithful archival transcription.
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Dinner Cited source
Squash fritters
Marion Harland’s original method for Squash fritters, retained as a source transcription for modern discovery.
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Dinner Cited source
Squirrel pie
Marion Harland’s original method for Squirrel pie, retained as a source transcription for modern discovery.
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Picnic Cited source
French Fruit Salad
A portable historic recipe using oranges, drawn directly from Farmer’s public-domain cookbook.
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Dinner Cited source
Kohlrabi with leaves
Marion Harland’s original method for Kohlrabi with leaves, retained as a source transcription for modern discovery.
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Picnic Cited source
Sweetbreads with celery salad
Marion Harland’s original method for Sweetbreads with celery salad, retained as a source transcription for modern discovery.
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Dessert Cited source
Fig pudding (No. 1)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Party Cited source
Beef tea
Marion Harland’s original method for Beef tea, retained as a source transcription for modern discovery.
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