The All New Fannie Farmer Boston Cooking School Cook Book by Fannie Merritt Farmer

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Notes about this book

  • ashallen on October 22, 2021

    Hermits: I loved the dark, spicy flavor of these but the texture was off - like a wet, dense, "underbaked" brownie and more tender than chewy. I'm hoping that the main cause was that I pre-soaked my raisins (which had seemed dry) - I won't do that next time. The raisin moisture was exacerbated given that the recipe calls for 1/4 c dried currants in addition to the raisins (I substituted more raisins) plus 3 tbsp candied citron and/or candied orange peel. I used homemade candied peel packed in syrup - I squeezed it out but it was still very moist. I baked these for ~20 minutes after which the corners were ~192F and the center was ~185F. Since their flavor is very good, I'll try these again. In the meantime, the "gooey" version might make a good mix-in for a batch of vanilla ice cream...

  • ashallen on October 22, 2021

    Corn Bread: This is a fine, basic corn bread recipe. I prefer the flavor that comes from using buttermilk, soured milk, or thinned yogurt in place of regular milk.

  • ashallen on October 22, 2021

    Orange Muffins: I used homemade candied orange peel packed in syrup that had a very tender texture. The recipe mentions the possibility of using an additional egg and up to 1/2 cup sugar and omitting 2 tbsp from the 2 cups of flour if using all-purpose vs. pastry flour (as I did). I did all three and also added an extra 1/4 tsp salt since I thought the large quantity of orange peel might need some balancing out. 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.

  • ashallen on October 22, 2021

    Peanut Butter Brownies: I really liked the chewy, dense, and fudgey texture in these. The peanut butter flavor is quite light, however. Versions of this recipe in the later Fannie Farmer cookbooks use more peanut butter than the 1/4 c called for here. I substituted 1 oz chopped bittersweet chocolate for chopped peanuts on half of the pan and we definitely preferred the flavor of the chocolate side. We also liked these best after they had fully cooled - both the flavor and the texture seemed to improve.

  • ashallen on May 30, 2021

    Orange Puff: This recipes takes a basic souffle mixture and steams it in a large covered pot on the stovetop rather than baking it in an oven - super interesting! Final pudding had a very nice light, spongy, melt-in-your-mouth texture. Definite egg flavor and relatively gentle orange flavor, despite using orange juice concentrate vs. orange juice. I'm sure the suggested Orange Sauce (which I didn't make) would've been a nice flavor boost. Fannie Farmer unfortunately doesn't say what size dish to steam the pudding in. I chose a 1.75 quart Corningware dish which ended up being waaay too small. About 15 minutes into steaming, the pudding lifted the glass cover off the dish (so I removed it) and eventually swelled to twice (or more?) the volume of the original batter (whoa!). After all that excitement, it shrank to a volume only slightly greater than the original batter as it cooled.

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  • ISBN 10 0553109197
  • ISBN 13 9780553109191
  • Published Jan 01 1961
  • Format Paperback
  • Page Count 648
  • Language English
  • Edition Unabridged
  • Countries United States
  • Publisher Bantam USA

Publishers Text

This is America's most valued and trusted cookbook. Its easily followed recipes and cooking instructions will make you an accomplished cook. In these pages you will find the correct ingredients and the simplest methods for preparing delicious, appetizing food, from basic "meat and potatoes" to a fancy party masterpiece.

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