Could It Be Better?*
Written by Scotia48 on July 22, 2008 – 5:00 pm -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!
Tags: Cookbooks, Food, Frugality, Recipes
Posted in Diaries, Food, Frugality, Recipes, The Politics of Food |
6 Comments
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I started collecting older cookbooks several years ago. I don’t think I have any Fannie Farmer ones, but I have some really good ones from the 1890s-1930s. This was what I called my “great-grandmother” diet — if she wouldn’t have recognized it, my family wasn’t going to eat it.
Great idea, Scotia. I will look for those as well.
Kate,
I noticed the salt and sugar “creep” from the cookbooks before about 1970 to after.Also the fats used. Just compare a recipe from 1925 and 1995. You will see what I am talking about. I don’t like it and I think Fannie was right. Oh, did I tell you that my great aunt was a…,uh, Fannie?
Ok, here are two cookbooks that are great:
The Household Searchlight Recipe Book, 1931 (learned bread from this one among others)
Everyday Foods, 1927 (my Mother’s High School cookbook that I made the doughnut recipe from for MY High School boyfriend!)
Then this is a favorite domestic book:
The Home Poultry Flock, 1943 by Thompson & Bird (everything you didn’t want but needed to know about raising chickens for eggs and meat) Lots of common sense in this one.
Ah, Fannie. I no longer have her cookbook - I have no idea where it disappeared to. But it’s a beauty.
Thanks, Scotia.
My favorite cookbook! At least the one copy (recently purchased) that I have. I love to buy and read cookbooks, and have most of the classics, but hers is the one I use most. Her white bread and pumpkin bread recipes are terrific, and if I’m looking for a way to cook something, her cookbook is where I start. I had considered writing a diary about that very subject. Thank you, Scotia.
Thanks, guys, I thought it was about time to spread the FMF love. She was a really marvelous woman who went through adversity to become beloved by many households across the world. And she did this all by 1915!