Dessert Cited source
Chocolate loaf cake (No. 2)
Chocolate loaf cake (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including dissolve eight tablespoonfuls of sweet grated chocolate in a gill of hot milk.
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Breakfast Cited source
Buttered toast
Buttered toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut the crusts from thin slices of stale bread and toast them over a clear fire to a.
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Dessert Cited source
Fruit cake (No. 1)
Fruit cake (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including one cupful of butter.
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Breakfast Cited source
Graham bread (No. 1)
Graham bread (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including set a sponge over night, as for white bread, and in the morning work into it a cup o.
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Breakfast Cited source
One Egg Muffins I
Start the day with Farmer’s original One Egg Muffins I method, preserved as a source transcription.
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Dinner Cited source
Currant bun
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Breakfast Cited source
Buttermilk bread
Buttermilk bread, preserved from Marion Harland’s 1903 cookbook with ingredient cues including into a chopping-bowl put a quart of flour which has been sifted three times with hal.
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Breakfast Cited source
Cream Scones
Start the day with Farmer’s original Cream Scones method, preserved as a source transcription.
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Breakfast Cited source
Corn bread made of southern meal
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Poor man’s pudding
Poor man’s pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including pare the crusts from slices of graham bread, toast delicately and cut the slices int.
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Dinner Cited source
Molasses cookies
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Sour Milk Gingerbread
A classic 1910 sweet built around molasses, with Farmer’s original method and page citation.
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Breakfast Cited source
Old-fashioned rye bread
Marion Harland’s original method for Old-fashioned rye bread, retained as a source transcription for modern discovery.
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Dessert Cited source
Rice custard
Rice custard, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream a tablespoonful of butter with two of powdered sugar, and gradually work in th.
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Dessert Cited source
Chestnut pudding
Marion Harland’s original method for Chestnut pudding, retained as a source transcription for modern discovery.
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Breakfast Cited source
Raisin bread
Marion Harland’s original method for Raisin bread, retained as a source transcription for modern discovery.
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Dessert Cited source
Angel cake
Angel cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including sift a teaspoonful of cream of tartar six times with a half-cupful of flour.
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Dessert Cited source
Devil’s Food Cake I
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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Dessert Cited source
Plain loaf cake
Marion Harland’s original method for Plain loaf cake, retained as a source transcription for modern discovery.
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Baking Cited source
Coffee Cakes (Brioche)
Coffee Cakes (Brioche) as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Dinner Cited source
Asparagus tips cachés
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Cherry pudding
Cherry pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including stem and stone two heaping cupfuls of cherries.
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Dessert Cited source
Apple meringue pudding
Marion Harland’s original method for Apple meringue pudding, retained as a source transcription for modern discovery.
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Breakfast Cited source
Oatmeal cookies
Marion Harland’s original method for Oatmeal cookies, retained as a source transcription for modern discovery.
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