Dessert Cited source
White mountain cake
Marion Harland’s original method for White mountain cake, retained as a source transcription for modern discovery.
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Dinner Cited source
Lemon cookies
Lemon cookies, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream two cupfuls of granulated sugar and one cupful of butter.
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Baking Cited source
Rusks (Zweiback)
A measured 1910 bake built around scalded milk, preserved with its original method and page citation.
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Dessert Cited source
Crustless lemon pie
Marion Harland’s original method for Crustless lemon pie, retained as a source transcription for modern discovery.
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Dessert Cited source
A German pudding
Marion Harland’s original method for A German pudding, retained as a source transcription for modern discovery.
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Dinner Cited source
Claret or Bordelaise sauce
Marion Harland’s original method for Claret or Bordelaise sauce, retained as a source transcription for modern discovery.
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Dessert Cited source
Huckleberry cake
Marion Harland’s original method for Huckleberry cake, retained as a source transcription for modern discovery.
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Dessert Cited source
Baked sweet apples
Marion Harland’s original method for Baked sweet apples, retained as a source transcription for modern discovery.
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Dinner Cited source
Potato puff
Potato puff, preserved from Marion Harland’s 1903 cookbook with ingredient cues including a cupful of mashed potato to a soft, creamy mass, with a cupful of warm milk and an .
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Dessert Cited source
Rice and cheese pudding
Marion Harland’s original method for Rice and cheese pudding, retained as a source transcription for modern discovery.
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Lunch Cited source
Egg Custard
A turn-of-the-century lunch recipe featuring yolks 2 eggs, with the original instructions and source page intact.
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Breakfast Cited source
Eggs in Batter
Start the day with Farmer’s original Eggs in Batter method, preserved as a source transcription.
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Breakfast Cited source
Twin Mountain Muffins
Start the day with Farmer’s original Twin Mountain Muffins method, preserved as a source transcription.
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Breakfast Cited source
Egg Soufflé
A historical breakfast preparation centered on butter, directly cited to Farmer’s 1910 edition.
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Dessert Cited source
Vinegar pie (No. 2)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Stuffed potatoes
Stuffed potatoes, preserved from Marion Harland’s 1903 cookbook with ingredient cues including bake eight large potatoes until done.
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Dinner Cited source
Sour milk griddle-cakes
Sour milk griddle-cakes, preserved from Marion Harland’s 1903 cookbook with ingredient cues including into a quart of loppered milk stir a quart of flour, a teaspoonful of salt and two b.
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Breakfast Cited source
Zante Muffins
Start the day with Farmer’s original Zante Muffins method, preserved as a source transcription.
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Dessert Cited source
Cinnamon custard
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Bread and fig pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
One egg cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Clam wafers
Clam wafers, preserved from Marion Harland’s 1903 cookbook with ingredient cues including chop a dozen soft clams very, very fine, and season with pepper and a few drops of l.
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Baking Cited source
Sweet French Rolls
Sweet French Rolls as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Dessert Cited source
Baked Indian pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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