Skip to comments.1902 Fannie Farmer opens cooking school
Posted on 08/23/2016 8:50:50 AM PDT by Jolla
On this day in 1902, pioneering cookbook author Fannie Farmer, who changed the way Americans prepare food by advocating the use of standardized measurements in recipes, opens Miss Farmers School of Cookery in Boston. In addition to teaching women about cooking, Farmer later educated medical professionals about the importance of proper nutrition for the sick.
(Excerpt) Read more at history.com ...
I’ve always wanted the simplest, quickest way to take flour and baking powder to make good biscuits. Could I do it quicker than baking a batch of frozen Biscuits?
I have a reprint of the Fannie Farmer Cookbook from the 1800’s. Useful information from a culinary standpoint, and fascinating from a historical view.
One thing that was interesting was that because thermometers were unreliable at the time, there are almost no temperatures given. It might say “a very hot oven”, but it doesn’t say “bake at 400 degrees”.
That was actually quite useful in the candy-making chapter. It helped me figure out where I was going wrong with my fudge.
You probably weren't putting enough coal in the oven.
Still have my grandmother's 1887 copy. I understand Fannie's concept of level measurements changed cookery completely for American women; also her connection of diet to health was noteworthy.
Just pinging you. You may enjoy this thread .
2 cups all-purpose flour
1 tablespoon baking powder (double-acting)
3⁄4 cup heavy cream
1 teaspoon salt
2 teaspoons granulated sugar
Sift dry ingredients together.
Fold in cream until it makes a soft dough that can be easily handled. (You may need to add up to a full cup of cream).
Turn on to a floured board and knead for about one minute.
I make these as drop biscuits: Take a large mound of dough (one heaping tablespoonful) and dip into melted butter.
Arrange biscuits on a baking sheet spritzed with baking spray. Bake at 425 for 15-18 minutes.
The BEST biscuits you will ever taste. And really simple
Thanks. I’ll try it.
Frozen prepared food is very convenient, if quick is important.
That’s what I use now for biscuits.
Ping to the biscuit appreciation society.
My grandmother worked for Fanny Farmer Candies for many years. When she retired she’d gotten to the position of master candy maker. She created the recipes and processes for all their candies, liquid centers and everything.
Christmas was phenomenal. Her home had more candy than any kid should ever want for.
I came across this recipe in "Beard on Bread" and it sounded like something I could do with only one functioning arm so I tried it.
The answer was, yes, I could do it with one arm and oh my, were they good.
I have both arms back but I still make these biscuits.
Some of the frozen ones are deadly, unless you can stop eating them.
Very good scratch beats frozen but on a Sunday morning with a case of the zackly’s who cares.
All Purpose Flour
With all the flour dust in the air, I bet he’s glad he made it before the E. Coli flour recall this year.
I sent your biscuit recipe to my wife, who will then return it to me one weekend morning and say “make these”.
Did you injure your rotator cuff?
Just that to lose the use of your arm for a year is odd.
I also lost the use of my arm for a year, due to torn rotator cuff.
I am also odd.
And they are good with everything and with nothing.
Sometimes I put whatever fresh herbs I happen to have lying around in and sprinkle the tops with coarse salt to make a savory biscuit.
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