Breakfast Cited sourceScrambled Eggs
A historical breakfast preparation centered on eggs, directly cited to Farmer’s 1910 edition.
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Breakfast Cited source
Breakfast Cited sourceEggs à la Suisse
A historical breakfast preparation centered on eggs, directly cited to Farmer’s 1910 edition.
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Baking Cited sourceRaised Oatmeal Muffins
A measured 1910 bake built around scalded milk, preserved with its original method and page citation.
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Baking Cited sourceRolled Oats Bread
Rolled Oats Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Baking Cited sourceRaised Hominy Muffins
Raised Hominy Muffins as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Baking Cited sourceRye Bread
Rye Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Breakfast Cited sourceFrench Omelet
Start the day with Farmer’s original French Omelet method, preserved as a source transcription.
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Breakfast Cited sourceScrambled Eggs with Tomato Sauce
Start the day with Farmer’s original Scrambled Eggs with Tomato Sauce method, preserved as a source transcription.
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Breakfast Cited sourceBuckwheat Cakes
Start the day with Farmer’s original Buckwheat Cakes method, preserved as a source transcription.
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Breakfast Cited sourceEggs à la Goldenrod
Start the day with Farmer’s original Eggs à la Goldenrod method, preserved as a source transcription.
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Breakfast Cited sourceScalloped Eggs
Start the day with Farmer’s original Scalloped Eggs method, preserved as a source transcription.
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Baking Cited sourceSwedish Bread
A measured 1910 bake built around scalded milk, preserved with its original method and page citation.
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Breakfast Cited sourceBread Omelet
Start the day with Farmer’s original Bread Omelet method, preserved as a source transcription.
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Vegetable Cited sourceFresh-Corn “Oysters” from 1910
Despite the historic name, these are seafood-free fresh-corn griddle cakes bound with egg and just enough flour.
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Breakfast Cited sourceSteamed Rice
Start the day with Farmer’s original Steamed Rice method, preserved as a source transcription.
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