Exploring “the Fannie Farmer Cookbook”
Two warm slices of “Honey Bread” from The Fannie Farmer Cookbook” with a cup of coffee
In my last blog post, I wrote about my vintage cookbooks and my desire to prepare at least one recipe from each book, and share my experience with you.
I started with The Fannie Farmer Cookbook (1965 edition). Why? Because of all the cookbooks, this is the most fragile so I thought I would use it and get it out of the way. LOL
Written in 1896, The Fannie Farmer Cookbook was the original Boston Cooking School Cookbook, which Farmer wrote while attending the school. Farmer graduated in 1889 and later became head of the school.
In the preface, Farmer shares her predictions on the future of cooking:
Mankind will eat to live, will be able to do better mental and physical work, and disease will be less frequent.
Almost 160 years later, I’m not sure Americans achieved what Farmer had hoped.
I casually flipped through the cookbook, waiting for a recipe to catch my attention. Instead, I was distracted by recipes circled, pages dog-eared and notes from my aunt like “turn the page!”, on a recipe for lace cookies. My memory recalled seeing her cooking in her kitchen.
I decided to make the quick bread, “Honey Bread” (Spice Bread; Pain D’epice), a classic French bread with cinnamon and ginger. Other recipes ask for mace, cloves or other spices. This bread something my husband and I will both eat.
As I read the ingredients, I noticed Farmer didn’t recommend brands like recipes in the Betty Crocker Cookbook. For example, Arm and Hammer Baking Soda, which could have been suggested as it was created in 1846 11 years before this Farmer’s cookbook was written.
Although my goal was to stick to the exact recipe as written, I did not use the optional ingredient of rye flour to give it a rich deep color.
Farmer is credited with standardizing measurement for cooking through this cookbook, believing it produces better food recipe outcomes than estimates. My mom would beg to differ.
To blend the ingredients, directions said to “beat for 15 minutes, but if using an electric mixer, beat for no less that 30 minutes.” I thought that was odd and should have been reversed, but what do I know. I used a hand mixer and decided to stop at 15 minutes. I know I am probably the only person who has a hand mixer.
As it baked, the smell from my kitchen reminded me of my favorite season. Autumn. After 50 minutes, I removed the bread from the oven and cut into it immediately. It was wonderfully moist and just sweet enough. You could taste the salt, but it wasn’t overpowering. Next time I bake this, I may use less salt hoping it won’t change the outcome, remembering Farmer’s standards in measurements.
My husband and I liked this quick bread. I have eaten it with Irish butter and honey separately. Both ways were delicious with a cup of morning coffee.
I liked baking an item as my first experience. It helped build my confidence in my baking skills and reminded me that, according to Farmer, if I follow her instructions, the outcome will surely be a success!
