Hello! I’m Mina Murray, a lover of historic cookery and culinary research.

My doting partner gifted me with this complete set of daily menus and recipe cards for 1914 from Fannie Farmer, the pioneering cookbook author. Each card has a complete menu and one recipe. I’ll be posting the cards on the appropriate day for all of 2022.

(Jump to the menus)

Big thanks to Betty Blaize for the use of her scanner. It sped up the process of digitizing these cards immensely.

The recipes on the cards are marked with an asterisk on the menu and in the recipe sections I created. The other recipes are in Fannie Farmer’s various cookbooks. If I could find a recipe, I’ve linked to it. I haven’t actually found every recipe on all the menus at publication time, but I will update when I can.

I used editions that were available when the card set was sold. Recipes came from primarily 
The Boston Cooking-School Cook Book (1912)
but also
A New Book of Cookery: Eight Hundred and Sixty Recipes, Covering the Whole Range of Cookery 
 (1912)
and
A book of good dinners for my friend; or, “What to have for dinner”
(1914)

Each recipes notes which cookbook it came from and the page number and the date or dates on which in was included in a menu.

Sometimes, especially in The Boston Cooking-School Cook Book, there is more than one recipe for a dish (Cream Sauce I, Cream Sauce II). If the menu doesn’t specify which one, I’ve provided all and the reader can choose which one they prefer to make.

Go to the menus here.

I have cooked some of the featured recipes and made videos of the process and tasting. You can see them on the following days:
January 1, Pineapple Cream
February 7, Boston Brown Bread
February 19, Frangipan Cream Pie
March 19, Florentine Eggs
April 27, Creamed Mushrooms on Toast

“Fannie Farmer” is currently a trademark owned by Fanny Farmer Candy Shops. 

M2This project is supported by my Patrons on Patreon and donations from other enthusiasts of historic cookery. With your help I can acquire the unusual ingredients and equipment and do the research needed to continue my culinary adventures. Thank you so much!