Preface to the First Edition:
“But for life the universe were nothing: and all that life has requires nourishment.”
With the progress of knowledge the needs of the human body have not been forgotten. During the last decade much time has been given by scientists to the study of foods and their dietetic value, and it is a subject which rightfully should demand much consideration from all. I certainly feel that the time is not far distant when a knowledge of the principles of diet will be an essential part of one’s education. Then mankind will eat to live, will be able to do better mental and physical work, and disease will be less frequent.
At the earnest solicitation of educators, pupils, and friends, I have been urged to prepare this book, and I trust it may be a help to many who need its aid. It is my wish that it may not only be looked upon as a compilation of tried and tested recipes, but that it may awaken an interest through its condensed scientific knowledge which will lead to deeper thought and broader study of what to eat.
- The Fannie Farmer Cookbook, 1896
I have two Fannie cookbooks, “The Boston Cooking School, 1924 and The Fannie Farmer Cookbook, 1965. I refer to them often. I take modern canning recipes and track back and find less sugar, I find mayonnaise that has a smidge of sugar instead of tablespoons, I find dressings with less salt and sugar. I found my favorite pastry. I found deerfoot potatoes (winter dish, yum), I found bread and butter pickles that you could eat the whole jar in one sitting, I found a lemon ice that is refreshing in 110 degree heat…well, you get the idea.
Fannie had a great philosophy. She is our own “Water for Chocolate” woman!
*Fannie always asked that after each recipe!