
Fannie Farmer
Did
you know cookbooks weren't always as precise as they are today? For centuries,
women learned to cook by trial and error, watching their mothers and learning
to sense the right amounts and correct temperatures. And as in anything, some
people aren't intuitive when it comes to cooking. In that case, your family ate
your overcooked fare, because throwing it out wasn't an option.
Enter Fannie Merrit Farmer, and the world of cooking changed. Fannie was born on March 23,1857 in Boston. She came from the middle-class, was well-educated, and very bright. An illness that left her unable to walk for a few years stole her dreams of attending college. While she recovered her health, she learned to cook and so managed the household tasks for her family. Once she was well enough, she worked as a cook and domestic in several households. Her exceptional organizational skills in the kitchen made her a desirable employee.
In 1889, she entered the Boston Cooking School. In her early thirties, she was their oldest student. She chose this school for its scientific approach to cooking and nutrition, which was becoming a popular approach to cooking in the late nineteenth century. Rather than intuitive cooking, it strove to experiment with various dishes. They used measuring cups and spoons to ensure consistency. Their experiments were systematic, for example increase the salt, or add one new ingredient, then record the result and repeat with different measurements. Seeking to find the perfect combination. Using the scientific method provided more nutritional meals. The school focused on household management, especially in middle-class homes.
It wasn't long before Fannie was teaching there and then became its principal. Fannie had a heart to create a cookbook that would teach proper cooking techniques to anyone. The ones available had instructions such as "a large handful of flour, a glob of lard, butter the size of an egg, a pinch of a spice. The problem with them is hands and eggs came in various sizes. Teacups also came in a variety of sizes, and the recipes rarely specified the size. Fannie observed the wealthy had four ounce teacups. For other classes, their cups might be as large as twelve ounces. Therefore, one cook's bread failed while another's was light and fluffy. Not everyone used measuring cups or spoons, even though they were available. Even with proper equipment, recipes weren't specific enough.
She used the scientific method to create wholesome recipes and set about writing a cookbook with exact instructions. She explained each step in food preparation and how to do it. She is the one who insisted you use a knife to level a cup of dry ingredients evenly in a measuring cup.
When she approached a publisher with her cookbook, they were skeptical. So much so that they would only print 3,000 copies if she paid for it. She raised the money. The Boston Cooking School Cookbook sold out in a few weeks. The publisher had to hurry to print more copies for a second and third printing. It became the gift for new brides and a standard for every household. It changed American cooking forever. Her recipes used exact measurements, specified level cups and measuring spoons, precise cooking times, and explained techniques clearly, even including scientific information about food preparation. Fannie Farmer's desire was to see inexperienced cooks succeed consistently.
Fannie believed cooking was not only a practical household skill but a science that could improve health. She emphasized: cleanliness, nutrition, accuracy and efficiency. She also believed women deserved proper education in domestic management rather than being expected to learn everything informally.
In 1902 Fannie left the Boston Cooking School and opened Miss Farmer's School of Cookery. Not only did she offer housewife courses, but added nursing and dietitian training.
Perhaps
her own poor health caused her to expand her interests to cooking for invalids
and hospital patients. She added books on convalescent cooking to her
publishing credits.
Fannie
Farmer never married nor had a family of her own, yet she cared about families
being healthy. Her life centered around teaching, writing and lecturing,
sharing her passion not only for proper cooking techniques but also healthy
living.
She died in Boston in 1915 at the age of 58 leaving a legacy as the mother of level measurements. Her cookbook continued to be sold for generations. The next time you use a recipe that insists you use a level measurement, you can thank Fannie Farmer.
What is your favorite go-to recipe book, and does it give specific instructions like Fannie?
I love Better Homes and Garden Cookbooks, I have two from different years.
Cindy Ervin Huff is a multi-published, award-winning author in Historical and Contemporary Romance. She’s a 2018 Selah Finalist. Cindy has a passion to encourage other writers on their journey. When she isn’t writing, she feeds her addiction to reading and enjoys her retirement with her husband of 50 plus years, Charles. Visit her at www.cindyervinhuff.com.
My book Rescuing Her Heart is available in e-book for $1.99. Today is the last day for the sale. Delilah's mother was a cook in a grand house. Her mother taught her well, and those skills came in handy as she rebuilds her life after the trauma of an abusive husband. Click here to purchase.
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