Dessert Cited source
Raw tomatoes and whipped cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Egg Balls I
A turn-of-the-century lunch recipe featuring yolks 2 “hard-boiled” eggs, with the original instructions and source page intact.
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Dinner Cited source
Broiled sweetbreads
Broiled sweetbreads, preserved from Marion Harland’s 1903 cookbook with ingredient cues including wash a pair of sweetbreads, throw them in boiling salted water, and cook for ten min.
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Dinner Cited source
Rice waffles
Marion Harland’s original method for Rice waffles, retained as a source transcription for modern discovery.
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Lunch Cited source
Chestnut Purée
A turn-of-the-century lunch recipe featuring white stock ii or iii, with the original instructions and source page intact.
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Lunch Cited source
Imperial Soup
A turn-of-the-century lunch recipe featuring white stock iii, with the original instructions and source page intact.
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Dinner Cited source
Peanut butter for sandwiches
Peanut butter for sandwiches, preserved from Marion Harland’s 1903 cookbook with ingredient cues including shell and skin freshly-roasted peanuts and pound or grind them to a fine powder.
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Dinner Cited source
Creamed panned oysters
Marion Harland’s original method for Creamed panned oysters, retained as a source transcription for modern discovery.
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Lunch Cited source
String Bean Soup
A turn-of-the-century lunch recipe featuring white stock i, ii, or iii, with the original instructions and source page intact.
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Lunch Cited source
Noodles
Farmer’s concise method for Noodles, transcribed from the public-domain 1910 cookbook.
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Dinner Cited source
Chocolate soufflé
Marion Harland’s original method for Chocolate soufflé, retained as a source transcription for modern discovery.
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Party Cited source
Maple frappé
Marion Harland’s original method for Maple frappé, retained as a source transcription for modern discovery.
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Dessert Cited source
Plum pudding (No. 2)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Duchess Soup
A turn-of-the-century lunch recipe featuring white stock iii, with the original instructions and source page intact.
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Dessert Cited source
Rice pudding as a vegetable
Rice pudding as a vegetable, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil one cupful of raw rice twenty minutes, or until soft, but not broken.
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Dinner Cited source
Finnan haddie
Finnan haddie, preserved from Marion Harland’s 1903 cookbook with ingredient cues including wash the fish thoroughly, leave in cold water for three-quarters of an hour, then la.
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Party Cited source
Victoria Punch
Farmer’s original Victoria Punch preparation, ready to browse with transparent provenance.
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Dinner Cited source
Broiled bluefish
Marion Harland’s original method for Broiled bluefish, retained as a source transcription for modern discovery.
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Party Cited source
Strawberry punch
Marion Harland’s original method for Strawberry punch, retained as a source transcription for modern discovery.
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Dessert Cited source
Boiled sponge cake (No. 2)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
French White Soup
A turn-of-the-century lunch recipe featuring lb. fowl, with the original instructions and source page intact.
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Dessert Cited source
Boiled orange pudding (2)
Boiled orange pudding (2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including make a light paste of a pint of flour and three-quarters of a cupful of shortening—h.
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Picnic Cited source
A fruit salad
A fruit salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including pare four juicy, sweet oranges, peel off every bit of the white inner skin from the .
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Dinner Cited source
Strawberries
Marion Harland’s original method for Strawberries, retained as a source transcription for modern discovery.
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