Brunch Cited source1910 Spanish Omelet with Tomato-Caper Sauce
A folded French-style omelet surrounded by a savory tomato, onion, mushroom, caper, and green-pepper sauce.
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Brunch Cited source
Baking Cited sourceClassic Parker House Rolls
Soft folded yeast rolls with the signature buttered crease, adapted directly from Fannie Farmer’s measured 1910 method.
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Breakfast Cited sourceFannie Farmer’s German Toast
The 1910 precursor to everyday French toast: day-old bread softened in lightly sweetened egg custard and browned on a buttered griddle.
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Vegetable Cited sourceFresh-Corn “Oysters” from 1910
Despite the historic name, these are seafood-free fresh-corn griddle cakes bound with egg and just enough flour.
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