Breakfast Cited sourceWaffles
A historical breakfast preparation centered on flour, directly cited to Farmer’s 1910 edition.
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Breakfast Cited source
Breakfast Cited sourceRissoto Creole
Start the day with Farmer’s original Rissoto Creole method, preserved as a source transcription.
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Breakfast Cited sourceCurried Eggs II
A historical breakfast preparation centered on “hard-boiled” eggs, directly cited to Farmer’s 1910 edition.
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Baking Cited sourceTomato Cream Toast
Tomato Cream Toast as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Baking Cited sourceGerman Coffee Bread
A measured 1910 bake built around scalded milk, preserved with its original method and page citation.
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Baking Cited sourceFrench Rusks
French Rusks as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Baking Cited sourceSweet French Rolls
Sweet French Rolls as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Baking Cited sourceMilk Toast I
Milk Toast I as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Breakfast Cited sourceOmelette Robespierre
Start the day with Farmer’s original Omelette Robespierre method, preserved as a source transcription.
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Breakfast Cited sourceRice Griddle-cakes II
Start the day with Farmer’s original Rice Griddle-cakes II method, preserved as a source transcription.
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Breakfast Cited sourceMacaroni à l’Italienne
Start the day with Farmer’s original Macaroni à l’Italienne method, preserved as a source transcription.
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Breakfast Cited sourceOrange Omelet
Start the day with Farmer’s original Orange Omelet method, preserved as a source transcription.
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Breakfast Cited sourceBerry Muffins II
A historical breakfast preparation centered on butter, directly cited to Farmer’s 1910 edition.
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Breakfast Cited sourceCurried Eggs I
A historical breakfast preparation centered on “hard-boiled” eggs, 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 sourceRaised Doughnuts
A historical breakfast preparation centered on milk, directly cited to Farmer’s 1910 edition.
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Breakfast Cited sourceMacaroni with White Sauce
A historical breakfast preparation centered on macaroni broken in inch pieces, 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 sourceRavioli
A historical breakfast preparation centered on flour, directly cited to Farmer’s 1910 edition.
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Breakfast Cited sourceBoiled Macaroni
Start the day with Farmer’s original Boiled Macaroni method, preserved as a source transcription.
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Breakfast Cited sourceTurkish Pilaf II
A historical breakfast preparation centered on washed rice, directly cited to Farmer’s 1910 edition.
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Breakfast Cited sourceBerry Muffins I (without eggs)
Start the day with Farmer’s original Berry Muffins I (without eggs) method, preserved as a source transcription.
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Baking Cited sourceBoston Brown Bread
Boston Brown Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Baking Cited sourceSteamed Graham Bread
Steamed Graham Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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