Breakfast Cited source
Graham Muffins I
Start the day with Farmer’s original Graham Muffins I method, preserved as a source transcription.
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Breakfast Cited source
Tomato Sauce
Start the day with Farmer’s original Tomato Sauce method, preserved as a source transcription.
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Breakfast Cited source
Fannie 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 source
Macaroni, Italian Style
A historical breakfast preparation centered on macaroni, directly cited to Farmer’s 1910 edition.
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Breakfast Cited source
Cereal with Fruit
Start the day with Farmer’s original Cereal with Fruit method, preserved as a source transcription.
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Breakfast Cited source
Scrambled Eggs
A historical breakfast preparation centered on eggs, directly cited to Farmer’s 1910 edition.
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Breakfast Cited source
Eggs à la Suisse
A historical breakfast preparation centered on eggs, directly cited to Farmer’s 1910 edition.
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Breakfast Cited source
French Omelet
Start the day with Farmer’s original French Omelet method, preserved as a source transcription.
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Breakfast Cited source
Scrambled 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 source
Milk porridge
Milk porridge, preserved from Marion Harland’s 1903 cookbook with ingredient cues including heat a pint of milk to boiling.
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Breakfast Cited source
Breakfast stew of squirrels
Breakfast stew of squirrels, preserved from Marion Harland’s 1903 cookbook with ingredient cues including lay in vinegar and water for an hour.
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Breakfast Cited source
Eggs à la Goldenrod
Start the day with Farmer’s original Eggs à la Goldenrod method, preserved as a source transcription.
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Breakfast Cited source
Bread sauce
Bread sauce, preserved from Marion Harland’s 1903 cookbook with ingredient cues including heat a cupful of milk and season with a tablespoonful of butter, salt and pepper to .
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Breakfast Cited source
Celery toast
Celery toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including with a thin white sauce, seasoning with paprika, salt and a dash of onion juice.
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Breakfast Cited source
Bread Omelet
Start the day with Farmer’s original Bread Omelet method, preserved as a source transcription.
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Breakfast Cited source
Steamed Rice
Start the day with Farmer’s original Steamed Rice method, preserved as a source transcription.
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