Lunch Cited sourceString Bean Soup
A turn-of-the-century lunch recipe featuring white stock i, ii, or iii, with the original instructions and source page intact.
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Lunch Cited source
Lunch Cited sourceNoodles
Farmer’s concise method for Noodles, transcribed from the public-domain 1910 cookbook.
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Lunch Cited sourceDuchess Soup
A turn-of-the-century lunch recipe featuring white stock iii, with the original instructions and source page intact.
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Party Cited sourceVictoria Punch
Farmer’s original Victoria Punch preparation, ready to browse with transparent provenance.
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Lunch Cited sourceFrench White Soup
A turn-of-the-century lunch recipe featuring lb. fowl, with the original instructions and source page intact.
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Dinner Cited sourceCherry Fritters
The original 1910 method for Cherry Fritters, presented as a faithful archival transcription.
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Lunch Cited sourceBortchock Soup
A turn-of-the-century lunch recipe featuring lbs. shin of beef, with the original instructions and source page intact.
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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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Lunch Cited sourceMushroom Soup
A turn-of-the-century lunch recipe featuring lb. mushrooms, with the original instructions and source page intact.
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Seafood Cited sourceLemon Salmon Croquettes
Flaked salmon and thick white sauce chilled, shaped, crumbed, and shallow-fried until crisp and golden.
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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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Lunch Cited sourceBaked Bean Soup
A turn-of-the-century lunch recipe featuring cold baked beans, with the original instructions and source page intact.
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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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Picnic Cited sourceFrench Dressing
A portable historic recipe using salt, drawn directly from Farmer’s public-domain cookbook.
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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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Dessert Cited sourceSoft Molasses Gingerbread
A classic 1910 sweet built around molasses, with Farmer’s original method and page citation.
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Dinner Cited sourceBrown Mushroom Sauce II
The original 1910 method for Brown Mushroom Sauce II, presented as a faithful archival transcription.
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Lunch Cited sourceOyster Stew
A turn-of-the-century lunch recipe featuring oysters, with the original instructions and source page intact.
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Dessert Cited sourceMolasses Sauce
A classic 1910 sweet built around molasses, with Farmer’s original method and page citation.
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Dinner Cited sourceDumplings
The original 1910 method for Dumplings, presented as a faithful archival 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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