Breakfast Cited source
Whole wheat bread (No. 1)
Whole wheat bread (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including dissolve a cake of yeast in half a cupful of warm water.
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Party Cited source
German coffee cake (No. 1)
Marion Harland’s original method for German coffee cake (No. 1), retained as a source transcription for modern discovery.
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Dessert Cited source
Bird’s nest pudding
Bird’s nest pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including into a buttered baking-dish six or seven pared and cored apples.
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Dinner Cited source
Caraway biscuits
Marion Harland’s original method for Caraway biscuits, retained as a source transcription for modern discovery.
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Party Cited source
Bristol tea cakes
Marion Harland’s original method for Bristol tea cakes, retained as a source transcription for modern discovery.
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Dessert Cited source
Custard Pie
A classic 1910 sweet built around eggs, with Farmer’s original method and page citation.
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Dessert Cited source
Quick Puff Paste
A classic 1910 sweet built around bread flour, with Farmer’s original method and page citation.
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Dessert Cited source
Kidney pie
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Almond cake
Almond cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including blanch enough almonds to make a cupful of them when skinned, and when cold pound to .
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Baking Cited source
Entire Wheat Bread
Entire Wheat Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Breakfast Cited source
Bread soufflé
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Apple soufflé pudding
Apple soufflé pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including four eggs.
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Dessert Cited source
Prune pudding (No. 2)
Prune pudding (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including soak a pound of prunes all night and, in the morning, drain well.
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Dessert Cited source
Orange Puffs
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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Dessert Cited source
Rice pudding with eggs
Rice pudding with eggs, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil until soft one cupful of rice in plenty of hot water.
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Breakfast Cited source
Banana toast
Banana toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including is a pleasing accompaniment to curried eggs.
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Dessert Cited source
Sunshine cake
Sunshine cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including sift one cupful of granulated sugar and add it to the yolks of five eggs, first beat.
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Dinner Cited source
Two-and-two Indian meal muffins
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Whole wheat griddle-cakes
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Hominy cake
Hominy cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including one cupful of hot boiled hominy, add one teaspoonful of salt and yolks of two well-b.
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Dessert Cited source
Baked orange pudding
Baked orange pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including make a batter of two eggs, a cupful of milk, a tablespoonful of melted butter and ab.
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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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Dessert Cited source
Cranberry and raisin pie
Marion Harland’s original method for Cranberry and raisin pie, retained as a source transcription for modern discovery.
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Dessert Cited source
Birthday Cake
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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