Breakfast Cited sourceDoughnuts III
Start the day with Farmer’s original Doughnuts III method, preserved as a source transcription.
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Breakfast Cited source
Dinner Cited sourceBanana Fritters I
The original 1910 method for Banana Fritters I, presented as a faithful archival transcription.
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Dinner Cited sourceOyster and Macaroni Croquettes
The original 1910 method for Oyster and Macaroni Croquettes, presented as a faithful archival transcription.
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Dinner Cited sourceChestnut Roulettes
The original 1910 method for Chestnut Roulettes, presented as a faithful archival transcription.
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Dinner Cited sourcePotato Apples
A historic dinner preparation beginning with hot riced potatoes, preserved with an exact page-level citation.
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Breakfast Cited sourceDoughnuts I
Start the day with Farmer’s original Doughnuts I method, preserved as a source transcription.
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Breakfast Cited sourceDoughnuts II
Start the day with Farmer’s original Doughnuts II method, preserved as a source transcription.
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Party Cited sourceDevilled Almonds
Farmer’s original Devilled Almonds preparation, ready to browse with transparent provenance.
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Breakfast Cited sourceRich Omelet
A historical breakfast preparation centered on flour, directly cited to Farmer’s 1910 edition.
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Dinner Cited sourceCheese Croquettes
The original 1910 method for Cheese Croquettes, presented as a faithful archival transcription.
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Dinner Cited sourceSwedish Timbales
The original 1910 method for Swedish Timbales, presented as a faithful archival transcription.
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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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Breakfast Cited sourceRye Drop Cakes
Start the day with Farmer’s original Rye Drop Cakes method, preserved as a source transcription.
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Breakfast Cited sourceRaised Doughnuts
A historical breakfast preparation centered on milk, directly cited to Farmer’s 1910 edition.
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Lunch Cited sourceFritter Beans
Farmer’s concise method for Fritter Beans, transcribed from the public-domain 1910 cookbook.
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Breakfast Cited sourceCorn Griddle-cakes
A historical breakfast preparation centered on flour, directly cited to Farmer’s 1910 edition.
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Breakfast Cited sourceOmelet with Croûtons
A historical breakfast preparation centered on bread cut in ⅓ inch cubes, directly cited to Farmer’s 1910 edition.
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Lunch Cited sourcePâte à Choux
A turn-of-the-century lunch recipe featuring milk, with the original instructions and source page intact.
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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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Breakfast Cited sourceEgg Croquettes
A historical breakfast preparation centered on eggs, directly cited to Farmer’s 1910 edition.
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Dinner Cited sourceCauliflower Fritters
The original 1910 method for Cauliflower Fritters, presented as a faithful archival transcription.
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Dinner Cited sourceCherry Fritters
The original 1910 method for Cherry Fritters, presented as a faithful archival transcription.
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Breakfast Cited sourceScrambled Eggs with Tomato Sauce
Start the day with Farmer’s original Scrambled Eggs with Tomato Sauce method, preserved as a source transcription.
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Breakfast Cited sourceBuckwheat Cakes
Start the day with Farmer’s original Buckwheat Cakes method, preserved as a source transcription.
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