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
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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Breakfast Cited sourceRich Omelet
A historical breakfast preparation centered on flour, directly cited to Farmer’s 1910 edition.
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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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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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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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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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