Breakfast Cited sourceRich Strawberry Short Cake
Start the day with Farmer’s original Rich Strawberry Short Cake method, preserved as a source transcription.
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Breakfast Cited source
Dessert Cited sourceLemon Sauce II
A classic 1910 sweet built around sugar, with Farmer’s original method and page citation.
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Picnic Cited sourceBoiled Dressing II
Boiled Dressing II from the 1910 table, preserved for modern discovery with its original citation.
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Dessert Cited sourceFrozen Chocolate with Whipped Cream
A classic 1910 sweet built around squares baker’s chocolate, with Farmer’s original method and page citation.
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Baking Cited sourceHot Cross Buns
Hot Cross Buns as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Breakfast Cited sourceBerry Muffins II
A historical breakfast preparation centered on butter, directly cited to Farmer’s 1910 edition.
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Dessert Cited sourceCurrant Pie
Farmer’s period recipe for Currant Pie, faithfully transcribed from the public-domain edition.
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Dinner Cited sourceGnocchi à la Romaine
The original 1910 method for Gnocchi à la Romaine, presented as a faithful archival transcription.
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Breakfast Cited sourceCurried Eggs I
A historical breakfast preparation centered on “hard-boiled” eggs, directly cited to Farmer’s 1910 edition.
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Dinner Cited sourceCheese Croquettes
The original 1910 method for Cheese Croquettes, presented as a faithful archival transcription.
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Breakfast Cited sourceGolden Corn Cake
A historical breakfast preparation centered on corn meal, directly cited to Farmer’s 1910 edition.
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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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Lunch Cited sourceWhite Soup
A turn-of-the-century lunch recipe featuring white stock iii, with the original instructions and source page intact.
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Party Cited sourceOysters à la D’Uxelles
A party-table recipe from 1910 featuring oysters, with the historic method and citation preserved.
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Dinner Cited sourceSwedish Timbales
The original 1910 method for Swedish Timbales, presented as a faithful archival transcription.
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Baking Cited sourceSticks
Sticks as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Breakfast Cited sourceWhite Corn Meal Cake
A historical breakfast preparation centered on scalded milk, directly cited to Farmer’s 1910 edition.
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Lunch Cited sourceEgg Balls II
A turn-of-the-century lunch recipe featuring “hard-boiled” egg, with the original instructions and source page intact.
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Baking Cited sourceImperial Muffins
Imperial Muffins as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Brunch Cited source1910 Spanish Omelet with Tomato-Caper Sauce
A folded French-style omelet surrounded by a savory tomato, onion, mushroom, caper, and green-pepper sauce.
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Baking Cited sourceGraham Bread
Graham Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Lunch Cited sourceSpring Soup
A turn-of-the-century lunch recipe featuring white stock i or ii, with the original instructions and source page intact.
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Picnic Cited sourceCream Dressing I
Cream Dressing I from the 1910 table, preserved for modern discovery with its original citation.
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Baking Cited sourceLuncheon Rolls
Luncheon Rolls as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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