Party Cited source
Oyster Cocktail II
A party-table recipe from 1910 featuring small raw oysters, with the historic method and citation preserved.
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Breakfast Cited source
Farina
Farina, preserved from Marion Harland’s 1903 cookbook with ingredient cues including in the morning, stir it into boiling water, slightly salted, and cook half an hour, .
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Dinner Cited source
Apricot sauce
Marion Harland’s original method for Apricot sauce, retained as a source transcription for modern discovery.
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Dinner Cited source
Batter III
The original 1910 method for Batter III, presented as a faithful archival transcription.
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Dinner Cited source
Creamed codfish
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Carrot soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Orange custard
Orange custard, preserved from Marion Harland’s 1903 cookbook with ingredient cues including squeeze out and strain the juice of six good oranges.
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Lunch Cited source
Chicken Soup with Wine
A turn-of-the-century lunch recipe featuring lb. fowl, with the original instructions and source page intact.
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Dinner Cited source
Stewed peaches
Marion Harland’s original method for Stewed peaches, retained as a source transcription for modern discovery.
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Dinner Cited source
Chicken and Oysters à la Métropole
The original 1910 method for Chicken and Oysters à la Métropole, presented as a faithful archival transcription.
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Lunch Cited source
Egg soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Cream of Cauliflower Soup
A turn-of-the-century lunch recipe featuring hot white stock ii or iii, with the original instructions and source page intact.
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Dinner Cited source
Oyster sauce
Marion Harland’s original method for Oyster sauce, retained as a source transcription for modern discovery.
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Dinner Cited source
Stuffed Lobster à la Béchamel
The original 1910 method for Stuffed Lobster à la Béchamel, presented as a faithful archival transcription.
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Lunch Cited source
White barley soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Sliced apple pie
Sliced apple pie, preserved from Marion Harland’s 1903 cookbook with ingredient cues including sprinkle thickly with sugar and squeeze a few drops of lemon juice upon them.
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Lunch Cited source
Mock Bisque Soup
A turn-of-the-century lunch recipe featuring tomatoes, with the original instructions and source page intact.
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Breakfast Cited source
Brains on toast
Marion Harland’s original method for Brains on toast, retained as a source transcription for modern discovery.
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Breakfast Cited source
Rice Griddle-cakes II
Start the day with Farmer’s original Rice Griddle-cakes II method, preserved as a source transcription.
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Dinner Cited source
Mushroom croquettes
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Split pea soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Bartlett pears and cream
Bartlett pears and cream, preserved from Marion Harland’s 1903 cookbook with ingredient cues including select sweet, ripe pears and lay them in the ice for two hours.
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Lunch Cited source
Salmon Force-meat
A turn-of-the-century lunch recipe featuring milk, with the original instructions and source page intact.
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Dessert Cited source
French cream almonds
Marion Harland’s original method for French cream almonds, retained as a source transcription for modern discovery.
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