Dinner Cited sourceRum Sauce
The original 1910 method for Rum Sauce, presented as a faithful archival transcription.
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Dinner Cited source
Dinner Cited sourceBroiled Oysters
The original 1910 method for Broiled Oysters, presented as a faithful archival transcription.
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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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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 sourceHollandaise Sauce I
The original 1910 method for Hollandaise Sauce I, presented as a faithful archival transcription.
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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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Dinner Cited sourceDevilled Tomatoes
The original 1910 method for Devilled Tomatoes, presented as a faithful archival transcription.
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Dinner Cited sourceDrawn Butter Sauce
The original 1910 method for Drawn Butter Sauce, presented as a faithful archival transcription.
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Dinner Cited sourceBeefsteak à la Henriette
A historic dinner preparation beginning with butter, preserved with an exact page-level citation.
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Dinner Cited sourceCreamed Oysters
The original 1910 method for Creamed Oysters, presented as a faithful archival transcription.
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Casserole Cited sourceBreadcrumb-Topped Baked Macaroni & Cheese
A restrained old-school casserole: boiled macaroni, grated cheese, white sauce, and a crisp buttered-crumb top.
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Dinner Cited sourceBrown Sauce I
The original 1910 method for Brown Sauce I, presented as a faithful archival transcription.
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Dinner Cited sourceBatter V
The original 1910 method for Batter V, presented as a faithful archival transcription.
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Dinner Cited sourceBatter I
The original 1910 method for Batter I, presented as a faithful archival transcription.
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Dinner Cited sourceBrown Sauce II (Espagnole)
The original 1910 method for Brown Sauce II (Espagnole), presented as a faithful archival transcription.
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Dinner Cited sourceCreole Sauce
The original 1910 method for Creole Sauce, presented as a faithful archival transcription.
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Dinner Cited sourceRussian Sauce
The original 1910 method for Russian Sauce, presented as a faithful archival transcription.
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Dinner Cited sourceThin White Sauce
The original 1910 method for Thin White Sauce, presented as a faithful archival transcription.
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Dinner Cited sourceAnchovy Butter
The original 1910 method for Anchovy Butter, presented as a faithful archival transcription.
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Dinner Cited sourceBrown Mushroom Sauce II
The original 1910 method for Brown Mushroom Sauce II, presented as a faithful archival transcription.
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Dinner Cited sourceDumplings
The original 1910 method for Dumplings, presented as a faithful archival transcription.
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