Breakfast Cited sourceOmelet 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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Breakfast Cited source
Baking Cited sourceBoston Brown Bread
Boston Brown Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Picnic Cited sourcePotato Mayonnaise
A portable historic recipe using very small baked potato, drawn directly from Farmer’s public-domain cookbook.
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Dessert Cited sourceBrownies
A classic 1910 sweet built around sugar, with Farmer’s original method and page citation.
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Baking Cited sourceSteamed Graham Bread
Steamed Graham Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Baking Cited sourceWater Bread
A measured 1910 bake built around boiling water, preserved with its original method and page citation.
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Dessert Cited sourceApple Snow
A classic 1910 sweet built around whites 3 eggs, with Farmer’s original method and page citation.
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Baking Cited sourceMilk and Water Bread
Milk and Water Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Dessert Cited sourceChristmas English Gingerbread
A classic 1910 sweet built around lb. flour, with Farmer’s original method and page citation.
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Baking Cited sourceThird Bread
Third Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Dessert Cited sourceChocolate Charlotte
A classic 1910 sweet built around box gelatine or, with Farmer’s original method and page citation.
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Dessert Cited sourceCrême aux Fruits
Farmer’s period recipe for Crême aux Fruits, faithfully transcribed from the public-domain edition.
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Dessert Cited sourceMaple Sugar Frosting
A classic 1910 sweet built around lb. soft maple sugar, with Farmer’s original method and page citation.
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Party Cited sourceWelsh Rarebit II
Farmer’s original Welsh Rarebit II preparation, ready to browse with transparent provenance.
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Lunch Cited sourceCream of Scallop Soup
A turn-of-the-century lunch recipe featuring scallops, with the original instructions and source page intact.
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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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Lunch Cited sourceOyster Bisque
A turn-of-the-century lunch recipe featuring oysters, with the original instructions and source page intact.
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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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Breakfast Cited sourceStrawberry Short Cake II
A historical breakfast preparation centered on flour, directly cited to Farmer’s 1910 edition.
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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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Picnic Cited sourceOil Dressing I
A portable historic recipe using “hard-boiled” eggs, drawn directly from Farmer’s public-domain cookbook.
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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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Baking Cited sourceSquash Biscuits
A measured 1910 bake built around squash (steamed and sifted), preserved with its original method and page citation.
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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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