Breakfast Cited source
Ravioli
A historical breakfast preparation centered on flour, directly cited to Farmer’s 1910 edition.
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Baking Cited source
Classic Parker House Rolls
Soft folded yeast rolls with the signature buttered crease, adapted directly from Fannie Farmer’s measured 1910 method.
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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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Breakfast Cited source
Graham Muffins II
Start the day with Farmer’s original Graham Muffins II method, preserved as a source transcription.
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Breakfast Cited source
Omelet with Croûtons
A historical breakfast preparation centered on bread cut in ⅓ inch cubes, directly cited to Farmer’s 1910 edition.
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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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Baking Cited source
Water Bread
A measured 1910 bake built around boiling water, preserved with its original method and page citation.
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Breakfast Cited source
Graham bread without yeast
Graham bread without yeast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including to three and one-half cups of graham flour add two cups of sour milk, one cup of new.
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Baking Cited source
Milk and Water Bread
Milk and Water Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Breakfast Cited source
Sour milk corn bread
Sour milk corn bread, preserved from Marion Harland’s 1903 cookbook with ingredient cues including together in a bowl three cups of corn-meal and one cup of graham flour.
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Baking Cited source
Third Bread
Third Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Breakfast Cited source
Corn bread made of northern meal
Corn bread made of northern meal, preserved from Marion Harland’s 1903 cookbook with ingredient cues including two cupfuls of corn-meal.
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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
A bread omelet (baked)
A bread omelet (baked), preserved from Marion Harland’s 1903 cookbook with ingredient cues including soak three tablespoonfuls of stale crumbs in a cupful of milk for two hours.
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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
Breakfast rolls (No. 2)
Breakfast rolls (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including sift a quart of flour and stir into it a saltspoonful of salt, a teaspoonful of suga.
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Baking Cited source
Squash Biscuits
A measured 1910 bake built around squash (steamed and sifted), preserved with its original method and page citation.
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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
Hominy Gems
Start the day with Farmer’s original Hominy Gems method, preserved as a source transcription.
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