Still have my grandmother's 1887 copy. I understand Fannie's concept of level measurements changed cookery completely for American women; also her connection of diet to health was noteworthy.
I’ve always wanted the simplest, quickest way to take flour and baking powder to make good biscuits. Could I do it quicker than baking a batch of frozen Biscuits?
I have a reprint of the Fannie Farmer Cookbook from the 1800’s. Useful information from a culinary standpoint, and fascinating from a historical view.
One thing that was interesting was that because thermometers were unreliable at the time, there are almost no temperatures given. It might say “a very hot oven”, but it doesn’t say “bake at 400 degrees”.
That was actually quite useful in the candy-making chapter. It helped me figure out where I was going wrong with my fudge.
Still have my grandmother's 1887 copy. I understand Fannie's concept of level measurements changed cookery completely for American women; also her connection of diet to health was noteworthy.
Just pinging you. You may enjoy this thread .
My grandmother worked for Fanny Farmer Candies for many years. When she retired she’d gotten to the position of master candy maker. She created the recipes and processes for all their candies, liquid centers and everything.
Christmas was phenomenal. Her home had more candy than any kid should ever want for.
I still have my 1959 Fanny farmer cook book.
I received it as a engagement gift.
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