Dessert Cited sourceGolden Cake
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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Dessert Cited source
Lunch Cited sourceWhite Soup Stock I
Farmer’s concise method for White Soup Stock I, transcribed from the public-domain 1910 cookbook.
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Dessert Cited sourceChocolate Cakes
A classic 1910 sweet built around eggs, with Farmer’s original method and page citation.
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Party Cited sourceCheese Omelet
Farmer’s original Cheese Omelet preparation, ready to browse with transparent provenance.
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Breakfast Cited sourceEgg Croquettes
A historical breakfast preparation centered on eggs, directly cited to Farmer’s 1910 edition.
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Dinner Cited sourceDevilled Crabs
The original 1910 method for Devilled Crabs, presented as a faithful archival transcription.
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Dinner Cited sourceThin White Sauce
The original 1910 method for Thin White Sauce, presented as a faithful archival transcription.
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Breakfast Cited sourceMacaroni, Italian Style
A historical breakfast preparation centered on macaroni, directly cited to Farmer’s 1910 edition.
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Breakfast Cited sourceCereal with Fruit
Start the day with Farmer’s original Cereal with Fruit method, preserved as a source transcription.
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Dinner Cited sourceCheese Soufflé
The original 1910 method for Cheese Soufflé, presented as a faithful archival transcription.
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Breakfast Cited sourceScrambled Eggs
A historical breakfast preparation centered on eggs, directly cited to Farmer’s 1910 edition.
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Dinner Cited sourceCauliflower Fritters
The original 1910 method for Cauliflower Fritters, presented as a faithful archival transcription.
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Breakfast Cited sourceEggs à la Suisse
A historical breakfast preparation centered on eggs, directly cited to Farmer’s 1910 edition.
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Dinner Cited sourceAnchovy Butter
The original 1910 method for Anchovy Butter, presented as a faithful archival transcription.
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Picnic Cited sourceFrench Fruit Salad
A portable historic recipe using oranges, drawn directly from Farmer’s public-domain cookbook.
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Dinner Cited sourceScalloped Oysters
The original 1910 method for Scalloped Oysters, presented as a faithful archival transcription.
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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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Dessert Cited sourceCurrant Cake
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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Lunch Cited sourceEgg Balls I
A turn-of-the-century lunch recipe featuring yolks 2 “hard-boiled” eggs, with the original instructions and source page intact.
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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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Lunch Cited sourceChestnut Purée
A turn-of-the-century lunch recipe featuring white stock ii or iii, with the original instructions and source page intact.
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Lunch Cited sourceImperial Soup
A turn-of-the-century lunch recipe featuring white stock iii, with the original instructions and source page intact.
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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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