Breakfast Cited source
Rice Griddle-cakes II
Start the day with Farmer’s original Rice Griddle-cakes II method, preserved as a source transcription.
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Baking Cited source
Health Food Muffins
Health Food Muffins as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Breakfast Cited source
Fruit Rolls (Pin Wheel Biscuit)
Start the day with Farmer’s original Fruit Rolls (Pin Wheel Biscuit) method, preserved as a source transcription.
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Breakfast Cited source
Doughnuts I
Start the day with Farmer’s original Doughnuts I method, preserved as a source transcription.
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Breakfast Cited source
Macaroni 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 source
Doughnuts II
Start the day with Farmer’s original Doughnuts II method, preserved as a source transcription.
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Breakfast Cited source
Indian meal mush
Indian meal mush, preserved from Marion Harland’s 1903 cookbook with ingredient cues including moisten a cupful of corn-meal with enough cold water to make it into a paste.
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Breakfast Cited source
Orange Omelet
Start the day with Farmer’s original Orange Omelet method, preserved as a source transcription.
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Breakfast Cited source
Steamed Boston brown bread
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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Breakfast Cited source
Rich Omelet
A historical breakfast preparation centered on flour, directly cited to Farmer’s 1910 edition.
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Breakfast Cited source
Whole wheat bread (No. 2)
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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Breakfast Cited source
“Salt-rising” bread (No. 1)
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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Breakfast Cited source
Rich Strawberry Short Cake
Start the day with Farmer’s original Rich Strawberry Short Cake method, preserved as a source transcription.
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Breakfast Cited source
Clams on toast
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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Baking Cited source
Hot Cross Buns
Hot Cross Buns as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Breakfast Cited source
Berry Muffins II
A historical breakfast preparation centered on butter, directly cited to Farmer’s 1910 edition.
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Breakfast Cited source
Curried Eggs I
A historical breakfast preparation centered on “hard-boiled” eggs, directly cited to Farmer’s 1910 edition.
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Breakfast Cited source
Golden Corn Cake
A historical breakfast preparation centered on corn meal, directly cited to Farmer’s 1910 edition.
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Breakfast Cited source
Bread with plain sponge (No. 2)
Marion Harland’s original method for Bread with plain sponge (No. 2), retained as a source transcription for modern discovery.
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Baking Cited source
Sticks
Sticks as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Breakfast Cited source
White Corn Meal Cake
A historical breakfast preparation centered on scalded milk, directly cited to Farmer’s 1910 edition.
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Baking Cited source
Imperial Muffins
Imperial Muffins as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Brunch Cited source
1910 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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Baking Cited source
Graham Bread
Graham Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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