Dessert Cited source
Lemon Sauce II
A classic 1910 sweet built around sugar, with Farmer’s original method and page citation.
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Breakfast Cited source
Clams on toast
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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Picnic Cited source
Boiled Dressing II
Boiled Dressing II from the 1910 table, preserved for modern discovery with its original citation.
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Dinner Cited source
POTATOES
POTATOES, preserved from Marion Harland’s 1903 cookbook with ingredient cues including as one weary housewife said to me: “if i give my fingers to be burned in the prepara.
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Picnic Cited source
Hot potato salad
Hot potato salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including into a frying-pan one-fourth of a pound of bacon, cut into dice.
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Dessert Cited source
Plain whipped cream
Marion Harland’s original method for Plain whipped cream, retained as a source transcription for modern discovery.
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Dessert Cited source
Frozen Chocolate with Whipped Cream
A classic 1910 sweet built around squares baker’s chocolate, with Farmer’s original method and page citation.
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Lunch Cited source
Lima bean soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Picnic Cited source
Nasturtium salad
Nasturtium salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut fine the heart of a large bunch of celery, mince a tablespoonful of parsley and .
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Dessert Cited source
Boiled gooseberry pudding
Marion Harland’s original method for Boiled gooseberry pudding, retained as a source transcription for modern discovery.
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Breakfast Cited source
Berry Muffins II
A historical breakfast preparation centered on butter, directly cited to Farmer’s 1910 edition.
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Dessert Cited source
Chocolate frosting for layer cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Fig and raisin pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
“Turkey rack” soup
Marion Harland’s original method for “Turkey rack” soup, retained as a source transcription for modern discovery.
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Breakfast Cited source
Curried Eggs I
A historical breakfast preparation centered on “hard-boiled” eggs, directly cited to Farmer’s 1910 edition.
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Leftovers Cited source
Creamed Chicken on Toast
A three-component leftover supper—diced cooked chicken, celery-scented white sauce, and crisp toast.
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Dessert Cited source
Filling for Mocha cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Stewed eggplant, with sauce piquante
Stewed eggplant, with sauce piquante, preserved from Marion Harland’s 1903 cookbook with ingredient cues including prepare as for eggplant on the half-shell by halving and scooping out the pulp, leav.
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Dinner Cited source
Devilled Tomatoes
The original 1910 method for Devilled Tomatoes, presented as a faithful archival transcription.
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Dinner Cited source
Asparagus á la vinaigrette (No. 1)
Marion Harland’s original method for Asparagus á la vinaigrette (No. 1), retained as a source transcription for modern discovery.
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Dessert Cited source
Plum pudding
Marion Harland’s original method for Plum pudding, retained as a source transcription for modern discovery.
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Lunch Cited source
White 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
New potatoes with cream sauce
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Roast beef
Roast beef, preserved from Marion Harland’s 1903 cookbook with ingredient cues including dash a cupful of really boiling water over it.
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