Baking Cited source
Rusks (Zweiback)
A measured 1910 bake built around scalded milk, preserved with its original method and page citation.
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Breakfast Cited source
Eggs in Batter
Start the day with Farmer’s original Eggs in Batter method, preserved as a source transcription.
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Breakfast Cited source
Waffles
A historical breakfast preparation centered on flour, directly cited to Farmer’s 1910 edition.
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Breakfast Cited source
Rissoto Creole
Start the day with Farmer’s original Rissoto Creole method, preserved as a source transcription.
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Breakfast Cited source
Curried Eggs II
A historical breakfast preparation centered on “hard-boiled” eggs, directly cited to Farmer’s 1910 edition.
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Baking Cited source
Tomato Cream Toast
Tomato Cream Toast as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Breakfast Cited source
Twin Mountain Muffins
Start the day with Farmer’s original Twin Mountain Muffins method, preserved as a source transcription.
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Breakfast Cited source
Egg Soufflé
A historical breakfast preparation centered on butter, directly cited to Farmer’s 1910 edition.
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Breakfast Cited source
Doughnuts III
Start the day with Farmer’s original Doughnuts III method, preserved as a source transcription.
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Baking Cited source
German Coffee Bread
A measured 1910 bake built around scalded milk, preserved with its original method and page citation.
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Breakfast Cited source
Zante Muffins
Start the day with Farmer’s original Zante Muffins method, preserved as a source transcription.
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Breakfast Cited source
Turkish Pilaf III
Start the day with Farmer’s original Turkish Pilaf III method, preserved as a source transcription.
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Baking Cited source
French Rusks
French Rusks as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Baking Cited source
Sweet French Rolls
Sweet French Rolls as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Breakfast Cited source
Whole wheat bread (No. 1)
Whole wheat bread (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including dissolve a cake of yeast in half a cupful of warm water.
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Baking Cited source
Milk Toast I
Milk Toast I as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Breakfast Cited source
Asparagus on toast
Asparagus on toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including have ready, boiling, enough salted water to cover the asparagus.
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Breakfast Cited source
Omelette Robespierre
Start the day with Farmer’s original Omelette Robespierre method, preserved as a source transcription.
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Breakfast Cited source
Milk bread (No. 1)
Milk bread (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including sift two quarts of flour with a tablespoonful of sugar and an even teaspoonful of sa.
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Baking Cited source
Entire Wheat Bread
Entire Wheat Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Breakfast Cited source
Bread soufflé
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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Breakfast Cited source
Toast, pure and simple
Toast, pure and simple, preserved from Marion Harland’s 1903 cookbook with ingredient cues including pare the crust from thin slices of bread, cut each slice in two and toast to a golde.
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Breakfast Cited source
Green pepper toast
Green pepper toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including slice bread thin, cut off the crusts and toast on both sides to a delicate brown, th.
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Breakfast Cited source
Mushroom toast
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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