Breakfast Cited source
Stale bread griddle-cakes
Stale bread griddle-cakes, preserved from Marion Harland’s 1903 cookbook with ingredient cues including let two cupfuls of dry bread crumbs soak for an hour in a quart of milk.
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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
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
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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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
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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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
Graham Muffins II
Start the day with Farmer’s original Graham Muffins II method, preserved as a source transcription.
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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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