Baking Cited source
Luncheon Rolls
Luncheon Rolls as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Breakfast Cited source
Rye Gems
Start the day with Farmer’s original Rye Gems method, preserved as a source transcription.
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Breakfast Cited source
Baked milk toast
Baked milk toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including trim off the crust from slices nearly half an inch thick.
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Breakfast Cited source
Rich Corn Cake
Start the day with Farmer’s original Rich Corn Cake method, preserved as a source transcription.
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Breakfast Cited source
Buttered toast
Buttered toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut the crusts from thin slices of stale bread and toast them over a clear fire to a.
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Breakfast Cited source
Rye Drop Cakes
Start the day with Farmer’s original Rye Drop Cakes method, preserved as a source transcription.
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Breakfast Cited source
Graham bread (No. 1)
Graham bread (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including set a sponge over night, as for white bread, and in the morning work into it a cup o.
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Breakfast Cited source
One Egg Muffins I
Start the day with Farmer’s original One Egg Muffins I method, preserved as a source transcription.
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Breakfast Cited source
Buttermilk bread
Buttermilk bread, preserved from Marion Harland’s 1903 cookbook with ingredient cues including into a chopping-bowl put a quart of flour which has been sifted three times with hal.
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Breakfast Cited source
Cream Scones
Start the day with Farmer’s original Cream Scones method, preserved as a source transcription.
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Breakfast Cited source
Corn bread made of southern meal
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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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
Old-fashioned rye bread
Marion Harland’s original method for Old-fashioned rye bread, retained as a source transcription for modern discovery.
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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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Baking Cited source
Coffee Cakes (Brioche)
Coffee Cakes (Brioche) as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Breakfast Cited source
Oatmeal cookies
Marion Harland’s original method for Oatmeal cookies, 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
Meal-and-flour porridge
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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Baking Cited source
Raised Muffins
Raised Muffins as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Breakfast Cited source
Fried toast
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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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
Strawberry Short Cake I
Start the day with Farmer’s original Strawberry Short Cake I method, preserved as a source transcription.
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