Fannie farmer cookbook recipes online
So, I Was Cleaning The Craft Room And.Recipes in 19th-century cookbooks relied on measurements like a “handful” of rice or a “goodly amount” of molasses - on the assumption that women largely knew how to cook.įannie Merritt Farmer changed all that.Another Project (or why it takes me so long to cle.What Is It About A Fannie Farmer Cookbook?.My goal is to recreate some of the recipes, as long as I can figure out that temperature and time thing. I find myself going back to them, reading bits here and there, and try to evoke that same atmosphere in my own kitchen, modern conveniences aside. What a treasure these two books have turned out to be. And if her eyes wandered to the window, the meadow, the high-riding sun, and the fleeting mists, her fingers never stumbled in their cunning, nor did her spirit lose its poise."
#FANNIE FARMER COOKBOOK RECIPES ONLINE SKIN#
But she would go in, and she would peel the thin skin from a Yellow Harvest with a steady knife and weld the crisp, juicy portions into a luscious filling bedded below and coverleted above with such crust as the Elysian ovens might burst with envy to behold. MY mother would sometimes breathe a sigh when she had to go in from a wistful contemplation of summer mists withdrawing flimsily over the meadow before the militant advance of the braggart sun. Not better than my mother's, whose rhubarb, apple, pumpkin, and mince beat a rhythmic homophony through the seasons, but equal to hers and the making done, I have thought since, in a different mood. Tildy's creative forte lay in the construction of pies. Unless, of course, they knew a trick to make it go faster. A half a cup of nutmeats probably took the better part of an afternoon to shell. They are very hard nuts that yield very little meat.
And have you ever shelled hickory nuts? I have. One must assume that housewives at that time knew exactly how long to bake this cake, and at what temperature. The cake was then frosted with white of eggs and sugar." This was mixed, boiled and spread between layers. This was baked in layer tins and put together with a cream made of one cup thick sour cream, one cup of sugar, one-half cup of hickory nutmeats rolled fine. This called for four eggs (beaten separately), one cup of sugar, one cup of flour, one-fourth cup of butter (creamed with the sugar), one-third of a cup of milk, three teaspoonfuls of baking powder, and one teaspoon of lemon juice. " There was a certain "cream cake" of which my father was very fond, and which my mother often made for supper when company was coming. They are as delightful as the reviews say they are. Imagine my delight when a list popped up one the screen before me, of both titles. I entered the title "The Country Kitchen" in the search bar and held my breath. I wanted to be able to read them, hold them, make some of the recipes! But, how?Ī quick look-see on the Internet found me at the Alibris website. Well, a more fitting partnership could not be found- two novels about cooking being advertised in a cookbook. This is the welcome companion volume to "The Country Kitchen." Here are more delightful stories of the same beloved characters, and more of the mouth-watering recipes with which Mother kept Father under control: apple dowdy, pigeon pie, Black Queen's Cake, and many others- thirty American dishes every housewife will appreciate.
"Worth treasuring for the recipes alone."- New York Times Book Review. Reading the descriptions yielded the answer:Ĭhosen by the American booksellers as "the most original book of 1936." It is the story of a country family in the 1870's of Father, autocratic, obstinate, kindly, generous, whose Achilles heel was his appetite of Mother, who eased Father along because ructions weren't worth while, but who had her own way of bringing him to terms of "Delly", a little girl with wide eyes and sharp ears, who took it all in and now, years afterwards, has put it into words. I had never heard of her before and wondered why it was that her books were advertised in a book devoted to baking, braising and blanching. In the back of this 1937 edition is an advertisement for two books written by one Della Lutes. Sometimes, all it takes is reading them over to make me content.
I cannot pass one up when I see them at yard sales, estate sales or even my mother-in-law's bookshelf.Įach one is filled with classic New England comfort food recipes. I grew up in Fannie Farmer country, so that may have something to do with my fascination with her cookbooks.