Breakfast Cited source
Sandwiched toast
Sandwiched toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut bread into very thin slices and remove all the crusts.
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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
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
Hominy Gems
Start the day with Farmer’s original Hominy Gems method, preserved as a source transcription.
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Baking Cited source
Dutch Apple Cake
A measured 1910 bake built around scalded milk, preserved with its original method and page citation.
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Breakfast Cited source
Oatmeal scones
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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Breakfast Cited source
Tomato toast
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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Baking Cited source
Raised Oatmeal Muffins
A measured 1910 bake built around scalded milk, preserved with its original method and page citation.
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Baking Cited source
Rolled Oats Bread
Rolled Oats Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Baking Cited source
Raised Hominy Muffins
Raised Hominy Muffins as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Baking Cited source
Rye Bread
Rye Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Breakfast Cited source
Milk bread (No. 2)
Milk bread (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including sift two quarts of flour into a large bowl and stir into it a teaspoonful, each, of .
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Breakfast Cited source
Steamed Boston brown bread
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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Breakfast Cited source
Bread sauce
Bread sauce, preserved from Marion Harland’s 1903 cookbook with ingredient cues including heat a cupful of milk and season with a tablespoonful of butter, salt and pepper to .
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Breakfast Cited source
Scalloped Eggs
Start the day with Farmer’s original Scalloped Eggs method, preserved as a source transcription.
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Baking Cited source
Swedish Bread
A measured 1910 bake built around scalded milk, preserved with its original method and page citation.
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Breakfast Cited source
Celery toast
Celery toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including with a thin white sauce, seasoning with paprika, salt and a dash of onion juice.
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Breakfast Cited source
Rye and Indian bread
Rye and Indian bread, preserved from Marion Harland’s 1903 cookbook with ingredient cues including 2.) when light, sift together two cupfuls of rye flour with one of indian meal, a te.
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Breakfast Cited source
Deviled toast
Marion Harland’s original method for Deviled toast, retained as a source transcription for modern discovery.
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