Here is a great antique cookbook to add to your collection from one of the earliest culinary experts in America--- Fannie Merritt Farmer. This cookbook from 1912 is titled... The Boston Cooking School -- Cook Book (Cookbook) by Fannie Marritt Farmer.
The book was used, but still in pretty good condition for its age with some stains on the front cover, a few stains on the back cover and some wear to the edges of the covers and spine from use and re-shelving. The spine is a bit loose, but there are no loose pages.
INSIDE there is an only an old price in pencil on the first page of the book. There is a crack at the seam of one page, but again, nothing is loose. Otherwise, the pages are at least 95% free of any major marks, stains or writing. There are a few small and faint spatters here and there and some stains that are on the sides of the cookbook that show on some of the pages along the margin. But again, even though this cookbook is over 98 years old, it more than acceptable!
There are 808 pages PLUS wonderful ads at the back of the cookbook--ads that are in black and white and probably were also found in woman's magazine of the time.
This wonderful vintage cookbook contains TONS of different chapters. To name just a few: Cooking Terms & Methods, Raised Bread and Biscuits, Griddlecakes and Waffles, Cheese and Vegetarian Dishes, Soups with Stock, Fish, Beef, Veal, Vegetables, Hot and Cold Entrees, Hot Desserts, Frozen Desserts, Pies, Loaf and Layer Cakes, Jellies, Pickles and Relishes, Canning, and Drying of Fruits and Vegetables.
And just so you know.....
At the age of 30, Farmer enrolled in the Boston Cooking School at the suggestion of Mrs. Charles Shaw. Farmer trained at the school until 1889 during the height of the domestic science movement, learning what were then considered the most critical elements of the science, including nutrition and diet for the well, convalescent cookery, techniques of cleaning and sanitation, chemical analysis of food, techniques of cooking and baking, and household management. Farmer was considered one of the school's top students. In 1891, she took the position of school principal.
Farmer left the Boston Cooking School in 1902 and created Mrs. Farmer's School of Cookery. She began by teaching gentlewomen and housewives the rudiments of plain and fancy cooking, but her interests eventually led her to develop a complete work of diet and nutrition for the ill, titled Food and Cookery for the Sick and Convalescent. Farmer was invited to lecture at Harvard Medical School and began teaching convalescent diet and nutrition to doctors and nurses. She felt so strongly about the significance of proper food for the sick that she believed she would be remembered chiefly by her work in that field, as opposed to her work in household and fancy cookery. Farmer understood perhaps better than anyone else at the time the value of appearance, taste, and presentation of sickroom food to ill and wasted people with poor appetites; she ranked these qualities over cost and nutritional value in importance.
Farmer continued to lecture, write, and invent recipes until 10 days before her death. To many chefs and good home cooks in America, her name remains synonymous today with precision, organization, and good food.
This is just one of over 1,000 cookbooks I have in my store so please check them out!
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