Lunch Cited sourceSwiss Potato Soup
A turn-of-the-century lunch recipe featuring small potatoes, with the original instructions and source page intact.
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Lunch Cited source
Baking Cited sourceFrench Rusks
French Rusks as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Party Cited sourceTomato Rarebit
A party-table recipe from 1910 featuring butter, with the historic method and citation preserved.
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Dessert Cited sourceFrozen Apricots
A classic 1910 sweet built around apricots, with Farmer’s original method and page citation.
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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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Soup Cited sourceFannie Farmer’s New England Fish Chowder
A milk-based cod chowder with sliced potatoes, onion, salt pork, butter, and softened crackers.
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Dessert Cited sourceRich Cookies
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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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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Dessert Cited sourceMince Pie Meat I
A classic 1910 sweet built around lbs. lean beef, with Farmer’s original method and page citation.
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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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Picnic Cited sourceCurry Dressing
Curry Dressing from the 1910 table, preserved for modern discovery with its original citation.
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Lunch Cited sourceOyster Gumbo
A turn-of-the-century lunch recipe featuring oysters, with the original instructions and source page intact.
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Dinner Cited sourceSoufflé au Rhum
The original 1910 method for Soufflé au Rhum, presented as a faithful archival transcription.
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Lunch Cited sourceFrench Oyster Soup
A turn-of-the-century lunch recipe featuring oysters, with the original instructions and source page intact.
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Soup Cited sourceFannie Farmer’s Cream of Tomato Soup
A smooth milk-and-tomato soup whose carefully sequenced method keeps the dairy creamy instead of curdled.
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Dinner Cited sourceMinuten Fleisch
The original 1910 method for Minuten Fleisch, presented as a faithful archival transcription.
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Lunch Cited sourceCream of Lettuce Soup
A turn-of-the-century lunch recipe featuring white stock ii or iii, with the original instructions and source page intact.
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Dinner Cited sourceHollandaise Sauce I
The original 1910 method for Hollandaise Sauce I, presented as a faithful archival transcription.
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Lunch Cited sourceTomato Bouillon with Oysters
A turn-of-the-century lunch recipe featuring tomatoes, with the original instructions and source page intact.
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Party Cited sourceOyster Cocktail II
A party-table recipe from 1910 featuring small raw oysters, with the historic method and citation preserved.
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Dinner Cited sourceBatter III
The original 1910 method for Batter III, presented as a faithful archival transcription.
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Lunch Cited sourceChicken Soup with Wine
A turn-of-the-century lunch recipe featuring lb. fowl, with the original instructions and source page intact.
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Dinner Cited sourceChicken and Oysters à la Métropole
The original 1910 method for Chicken and Oysters à la Métropole, presented as a faithful archival transcription.
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Lunch Cited sourceCream of Cauliflower Soup
A turn-of-the-century lunch recipe featuring hot white stock ii or iii, with the original instructions and source page intact.
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