Dessert Cited source
Gold cake
Gold cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream together a cupful of butter and two cupfuls of sugar.
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Dessert Cited source
Marguerites I
A classic 1910 sweet built around eggs, with Farmer’s original method and page citation.
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Dinner Cited source
Braised fresh tongue (No. 2)
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
English Rolled Wafers I
A classic 1910 sweet built around molasses, with Farmer’s original method and page citation.
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Dessert Cited source
Pound cake
Marion Harland’s original method for Pound cake, retained as a source transcription for modern discovery.
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Dessert Cited source
Slow-Baked Lemon Rice Pudding
Milk, rice, sugar, salt, and lemon rind bake low and slow into an old-fashioned creamy pudding.
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Dinner Cited source
Peppers and rice
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Devilled Scallops
The original 1910 method for Devilled Scallops, presented as a faithful archival transcription.
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Dinner Cited source
French rolls
French rolls, preserved from Marion Harland’s 1903 cookbook with ingredient cues including to three cupfuls of sweet milk add a cup of shortening and one-half cake of compress.
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Dessert Cited source
Cottage pie
Marion Harland’s original method for Cottage pie, retained as a source transcription for modern discovery.
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Dinner Cited source
Potato balls (“Kartoffelklösse”)
Potato balls (“Kartoffelklösse”), preserved from Marion Harland’s 1903 cookbook with ingredient cues including three cupfuls of potatoes, one cupful of bread, two eggs, well-beaten, separately.
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Dinner Cited source
Risen brunette muffins
Marion Harland’s original method for Risen brunette muffins, retained as a source transcription for modern discovery.
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Dessert Cited source
Sweet potato puff
Marion Harland’s original method for Sweet potato puff, retained as a source transcription for modern discovery.
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Dinner Cited source
Scrambled eggs in cups
Scrambled eggs in cups, preserved from Marion Harland’s 1903 cookbook with ingredient cues including with a rather large tin “shape” cut round out of slices of stale bread an inch thick.
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Casserole Cited source
Breadcrumb-Topped Baked Macaroni & Cheese
A restrained old-school casserole: boiled macaroni, grated cheese, white sauce, and a crisp buttered-crumb top.
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Dinner Cited source
Peanut crisps
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Picnic Cited source
Oyster canapés
Oyster canapés, preserved from Marion Harland’s 1903 cookbook with ingredient cues including toast ten slices of buttered bread and place in the oven to keep warm.
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Dessert Cited source
Apple meringue pie
Marion Harland’s original method for Apple meringue pie, retained as a source transcription for modern discovery.
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Dessert Cited source
Buttered sweet potatoes
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Baking Cited source
Raised Muffins
Raised Muffins as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Dinner Cited source
Indian meal crumpets
Indian meal crumpets, preserved from Marion Harland’s 1903 cookbook with ingredient cues including heat a quart of milk to scalding and pour it gradually upon two full cups of corn-me.
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Dessert Cited source
Currant cake
Marion Harland’s original method for Currant cake, retained as a source transcription for modern discovery.
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Dessert Cited source
Creamed apple-sauce pie
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Boiled sweet potatoes
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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