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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Leftovers Cited source
Creamed Chicken on Toast
A three-component leftover supper—diced cooked chicken, celery-scented white sauce, and crisp toast.
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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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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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Breakfast Cited source
Mushrooms on toast
Mushrooms on toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including peel and broil fresh mushrooms, spread them with butter, dust with salt and pepper, .
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Breakfast Cited source
Raised Doughnuts
A historical breakfast preparation centered on milk, directly cited to Farmer’s 1910 edition.
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Breakfast Cited source
Raisin bread
Marion Harland’s original method for Raisin bread, retained as a source transcription for modern discovery.
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Breakfast Cited source
Anchovy toast
Anchovy toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut stale bread into strips an inch and a half wide and three inches long.
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Breakfast Cited source
Macaroni 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 source
Corn Griddle-cakes
A historical breakfast preparation centered on flour, directly cited to Farmer’s 1910 edition.
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Breakfast Cited source
Ravioli
A historical breakfast preparation centered on flour, directly cited to Farmer’s 1910 edition.
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Breakfast Cited source
Boiled Macaroni
Start the day with Farmer’s original Boiled Macaroni method, preserved as a source transcription.
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Breakfast Cited source
Turkish Pilaf II
A historical breakfast preparation centered on washed rice, directly cited to Farmer’s 1910 edition.
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Breakfast Cited source
Berry 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 source
Boston Brown Bread
Boston Brown Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Breakfast Cited source
Toast water
Marion Harland’s original method for Toast water, retained as a source transcription for modern discovery.
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Baking Cited source
Steamed Graham Bread
Steamed Graham Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Breakfast Cited source
Potato sponge bread (No. 1)
Potato sponge bread (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil and mash, while hot, four potatoes of fair size, beating into them a tablespoon.
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Breakfast Cited source
Strawberry Short Cake II
A historical breakfast preparation centered on flour, directly cited to Farmer’s 1910 edition.
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Breakfast Cited source
German toast
German toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including pare the slices and cut into strips twice as wide as your middle finger and about as.
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Breakfast Cited source
Rice Waffles
Start the day with Farmer’s original Rice Waffles method, preserved as a source transcription.
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Breakfast Cited source
Almond Omelet, Caramel Sauce
Start the day with Farmer’s original Almond Omelet, Caramel Sauce method, preserved as a source transcription.
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Breakfast Cited source
Berkshire Muffins
A historical breakfast preparation centered on corn meal, directly cited to Farmer’s 1910 edition.
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