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The Boston Cooking-school Cook Book

The Boston cooking-school Cook Book by Fannie Farmer

The Boston Cooking-School Cookbook By Fannie Merritt Farmer
Boston, Little, Brown And Company (1896).

This book is arguably the best known and most influential of all American cookbooks. Fannie Farmer, is perhaps the best known of the great American culinary authorities of the turn of the 19th to 20th centuries. It has been in print from its first appearance in 1896 until the present day, although the newer editions are updated and revised so that Fannie might not easily recognize them. From its first printing it was a bestseller.

This book is timeless, Fannie wrote as if she were teaching. She explained the whys and wherefores; there is no romance, there are no flights of fancy. Simply, if you would like to make the food of Fannie Farmer, just read and follow her recipes!

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Description

This edition has more than 1200 recipes, the most up-to-date information for the time on nutrition, food composition, cooking methods and techniques, recipes for the sick, menus, and hints to the young housekeeper.

The recipes include many American classics: Mint Julep, Graham Muffins, Boston Brown Bread, Parker House Rolls, Squash Biscuits, Corn Meal Gems, Virginia Waffles, Raised Doughnuts, Strawberry Short Cake, Fried Corn Meal Mush, Fried Hominy, Lobster Bisque, Oyster Gumbo, Tomato Soup, Fish Chowder, Soft Shell Crabs, Fried Scallops, Porterhouse Steak, Corned Beef Hash, Pork Chops with Fried Apples, Boston Baked Beans, Roast Turkey, Maryland Chicken, Succotash, Stuffed Peppers, Saratoga Chips, Glazed Sweet Potatoes, Thanksgiving Pudding, Moulded Snow, Brown Bread Ice Cream, Sultana Roll with Claret Sauce, Baked Alaska, Apple Pie, Brownies, Chocolate Cake, eight different recipes for Gingerbread!

Additional information

Year

1896

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