The Fannie Farmer Cookbook by Marion Cunningham

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Notes about this book

  • Recluse on January 27, 2011

    A great collection of reliable recipes that are completely attainable for almost any home cook. If I'm making a dish for the first time, I see if it's in this book first.

  • curtisca on October 15, 2010

    The Vegetarian Baked Beans are nothing like baked beans, but it's a delicious casserole that is a great crowd-pleaser!

Notes about Recipes in this book

  • Deviled crabs

    • louie734 on January 11, 2015

      Bastardized this for a twist on crab dip. Spiced up the cream sauce with extra mustard powder and tipped in a bunch of Old Bay, too. Added 2 T neufchâtel cheese to the cream sauce before adding the "crab" (used up a package of imitation crab). Baked in a small stoneware dish topped with plain old store-bought, unbuttered breadcrumbs. This was actually pretty nice with some crackers and breads. Felt decadent, and the celery flavor where onion usually would be was unusual and tasty. Would've loved to have served pickled celery with it.

  • Apple oat bran muffins

    • louie734 on November 09, 2014

      Was pretty skeptical about whether this would work out after mixing it up - it seemed incredibly wet. In fact, the muffins were finished on time and are tasty. There is no flour, only oat bran. Used a heaping 1/2 t of Penzey's baking spice blend instead of the 1 t cinnamon, which seemed like overkill. The 1 cup grated or fine chopped apple was like 2 apples - I used half grated, half chopped which gave it texture. These didn't rise much, and aren't particularly pretty, with a puddinglike texture to the bottom that is not unpleasant. A good healthy muffin. Would be good with some raisins or dates.

  • Boston cupcakes

    • wester on September 03, 2010

      Lovely cupcakes, and the mace flavour is quite clear without being overwhelming. They needed 20 minutes in the oven.

  • Almond tea cakes

    • wester on May 19, 2010

      Lovely moist subtle cakes. Not difficult to make either - I even blanched my own almonds using this cookbook. They are very sensitive to slight differences in oven temperature - I had to turn my muffin tin as soon as they had firmed up a little, because at that point the left cakes were already browing nicely and the right ones were still quite moist. And my oven is not that uneven. They break quite easily as well. Maybe they needed a minute more, because the browner ones held together better.

  • Molasses cookies

    • wester on September 03, 2010

      I made the spiced version. The cookies are nicely crispy/chewy but it is very difficult to see whether they are done yet as they have a very dark color already. They spread a lot as well.

  • Peanut butter cookies

    • wester on March 08, 2010

      Very nice cookies, good peanut flavor. Mine needed a bit longer than the recipe stated. I might put a bit more salt in next time, to deepen the flavor.

  • Baked rhubarb

    • wester on September 03, 2010

      Easy and just that bit tastier than stewing. The amount given could have been larger. We can easily down twice that.

  • Chickpea salad

    • wester on December 31, 2009

      I don't have a clue why the radishes are in here. For the rest, nice but unremarkable.

  • Avocado with chicken stuffing

    • wester on September 25, 2018

      Cool, creamy and definitely retro. Just this side of bland - I think if I hadn't roasted the almonds (in the recipe just blanched) it would have crossed the line. Using the celery leaves instead of lettuce helps as well. And I think next time I want to add a bit of mustard, too.

  • Chicken salad

    • wester on February 13, 2011

      Simple & nice. I liked the suggestion of adding some almonds as well, but I used a lot less than she suggests.

  • Popovers

    • sgump on March 09, 2013

      Couldn't be simpler--and I love the cold oven approach. Substituted 1/3 of the flour with cornmeal, added about a tablespoon of granulated sugar, and used olive oil instead of melted butter. Made 12 nice-sized popovers in a muffin tin. They disappeared quickly!

  • Apple cobbler

    • PennyG on November 27, 2020

      We had a small Thanksgiving this year. It was nice with a smaller menu than usual. I decided to make this apple cobbler, rather than mess with a pie crust. Really easy to throw together. The “cobbler” portion was cakey rather than crusty, but it was really nice with some vanilla ice cream.

  • Grilled zucchini, eggplant, and peppers

    • PennyG on July 24, 2017

      I had all of the ingredients this recipe called for on hand (fresh from the Farmers Market!) and used the recipe instructions loosely (cut all of the veggies into bite-sized pieces and rather than make a dressing, I just sprinkled all of the dressing ingredients onto the veggies and mixed). The flavors were wonderful! I will use this as a template for future grilled veggie dishes.

  • Gingersnaps

    • notalice on December 12, 2010

      crinkly/chewy/crisp - great classic recipe. double the ginger for an extra kick.

    • csb52058 on February 22, 2014

      This is my all-time favorite cookie recipe that I have been making since the early 1990's. It's easy and delicious!

  • Strawberry jam

    • Sara on June 07, 2011

      Easy, delicious! Good for toast, ice cream, yogurt, bagels, waffles and pancakes.

  • Old-fashioned beef stew

    • BlytheSpirit on July 12, 2014

      This is a long time favorite recipe.

  • Lazy daisy cake

    • BlytheSpirit on February 11, 2012

      This is easy and delicious.

  • Old fashioned fish chowder

    • Globegal on April 27, 2016

      Like this enough to make it whenever the fish in the refrigerator REALLY needs to be eaten. It's pretty simple to make.

  • Harvard beets

    • Globegal on July 19, 2014

      first made 7-19-14. Tasty. Thought it needed salt & pepper. Has clear and simple instructions. The book even has instructions for pressure cooking beets. On 8-12-14, tweaked it to give it just the right amount of sour for me: 1/4 cup + 2 Tablespoons cider vinegar, and 2 Tablespoons of water. This tweak makes this a 5-star recipe.

  • Baked Spanish rice

    • Globegal on April 27, 2016

      Made 4-27-2016. Used brown rice and baked for 50 min rather than 30. Tastes ok. It seems a little oily. It called for 1/4 cup oil. Will try 1/8 cup next time. It's pretty simple to put together. Will try canned tomatoes next time. Froze leftovers. 5-30-16. Now reheating what I froze along with enchiladas. Don't notice it being oily ... only delicious. Like the chewiness of the brown rice.

  • Sauternes rice

    • Globegal on April 27, 2016

      This is a decent recipe. Uses ingredients generally on hand. Better the next day.

  • Colonial bread

    • bching on January 24, 2016

      THE bread for ham sandwiches. Easy and delicious.

  • Roast goose with potato stuffing

    • bching on December 24, 2020

      The goose came out of the oven looking gorgeous and festive but the stuffing was dreary glop. And it sounded like such a good idea--goose fat drizzled mash.

  • Turkish pilaf

    • Grazer on December 18, 2018

      Amazing. Add a bit of garlic. Can sub cranberries for raisins. Make sure chicken stock is flavourful. Usually serve with curried chicken.

  • Basic muffins

    • ashallen on October 26, 2020

      This basic recipe hasn't changed since my 1965 edition :). My older edition does mention the possibility of using an additional egg and up to 1/2 cup sugar, however, and omitting 2 tbsp from the 2 cups of flour if using all-purpose vs. pastry flour. It also has a variation called "orange muffins" which has disappeared from later editions that calls for mixing in 3/4 c diced candied orange peel. That's the variation I made, using homemade peel I'd packed in syrup that's very tender. I also used the extra egg, the 1/2 c sugar, and an extra 1/4 tsp salt since I thought all that orange peel might need some balancing out. I subtracted the 2 tbsp of flour. These were surprisingly good - the large amount of orange peel was really delicious. The basic cake part did its job supporting the peel and had a slightly springy (but not tough) texture. On its own, it'd be on the plain side, but it's a fine background for various add-ins or spreading with butter and jam.

  • Cranberry-raisin pie

    • ashallen on November 23, 2019

      This was good, but not fabulous. I used cream sherry instead of Grand Marnier, but the stronger orange flavor that would have come from using an orange liqueur would have been good. Using a mixture of dark and light raisins and all or some brown sugar would probably add some more complexity to the flavor. And I think I would have liked the texture of the filling better if all or some of the fruit was chopped up before putting in the crust - it might have helped it meld together more.

  • Deviled scallops

    • Shelmar on September 06, 2019

      Maybe the worst thing I've ever made. It wasn't the scallops.

  • Creamed fish

    • Shelmar on September 06, 2019

      "with mushrooms" variation. Very good mushroom soup; reduce to 4T butter, increase to 2C fish.

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Reviews about Recipes in this Book

  • Brandy snaps

    • Kitchn

      The brandy snap is a great cookie and one that isn't too hard to whip up once you get the hang of it. The crisp itself is delicious and addicting...

      Full review
  • ISBN 10 0394567889
  • ISBN 13 9780394567884
  • Published Sep 30 1994
  • Format Paperback
  • Page Count 896
  • Language English
  • Edition 13th Revised edition
  • Countries United Kingdom
  • Publisher Robert Hale Ltd
  • Imprint Robert Hale Ltd

Publishers Text

With its 1839 recipes and text, this cookbook represents the best in American cooking. It provides for the beginning cook the finest possible grounding in the basics, and for every cook the richest and most reliable source for all the wonderful, down-to-earth dishes that form the American culinary heritage. All the recipes from the preceding 12 editions have been preserved - re-tested and rewritten where necessary. Lost treasures - including delicious recipes that were eliminated in the era when practically no one baked bread - have been rediscovered and restored to their rightful place in the cook's repertoire. This is a book to consult for the finest possible recipes for pumpkin soup, old-fashioned New England chowder, carpetbag steak, roast stuffed turkey, Anadama bread, Indian pudding, apple pie, and all the other traditional favourites. Scores of new recipes have been added and many chapters entirely revamped: "Appetizers and Hors d'Oeuvres" is reshaped to meet today's various styles of entertaining; the fish section is enlarged to include a greater variety of fish and shellfish and features simples short cooking for maximum flavour; a special chapter explores all kinds of "Filled Things" - from sandwiches to crepes, quiches, pizzas, stuffed vegetable and pastas; new attention is paid to cereals and grains and heathful salads; the vegetable and fruit chapters are restructured to emphasize fresh produce, showing what to look for in the market, stressing cooking techniques that best preserve flavour and texture. Throughout the emphasis is on freshness, genuine flavour, minimum waste, intelligent - in otherwords, unfancy good cooking as one of the great joy of everyday life. And is the book to make it all possible, encompassing the full panoply of dishes that Americans have made their own, presented with a clarity that will ensure success for the novice and with a culinary inventiveness and variety that will inspire the adventurous cook.

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