1918 Fanny Farmer Cookbook.pdf

(936 KB) Pobierz
The 1918 Fanny Farmer Cookbook
The 1918 Fanny Farmer Cookbook
Fanny Farmer
8428075.002.png
The 1918 Fanny Farmer Cookbook
Table of Contents
Introduction. ........................................................................................................................................................1
Chapter I − FOOD. .............................................................................................................................................2
Chapter II − COOKERY. ................................................................................................................................15
Chapter III − BEVERAGES. ...........................................................................................................................37
Chapter IV − BREAD AND BREAD MAKING.. ..........................................................................................53
Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES. ..................................................80
Chapter VI − CEREALS. ...............................................................................................................................102
Chapter VII − EGGS. .....................................................................................................................................113
Chapter VIII − SOUPS. ..................................................................................................................................130
Chapter IX − SOUPS WITHOUT STOCK. .................................................................................................164
Chapter X − SOUP GARNISHINGS AND FORCE−MEATS. ..................................................................178
Chapter XI − FISH. ........................................................................................................................................185
Chapter XII − BEEF. ......................................................................................................................................229
Chapter XIII − LAMB AND MUTTON. ......................................................................................................255
Chapter XIV − VEAL.. ...................................................................................................................................266
Chapter XV − SWEETBREADS. ..................................................................................................................272
Chapter XVI − PORK. ...................................................................................................................................275
Chapter XVII − POULTRY AND GAME. ...................................................................................................280
Chapter XVIII − FISH AND MEAT SAUCES. ...........................................................................................306
Chapter XIX − VEGETABLES.. ...................................................................................................................326
Chapter XX − POTATOES.. ..........................................................................................................................357
Chapter XXI − SALADS AND SALAD DRESSINGS. ...............................................................................370
Chapter XXII − ENTRÉES. ...........................................................................................................................397
Chapter XXIII − HOT PUDDINGS.. ............................................................................................................444
i
8428075.003.png
The 1918 Fanny Farmer Cookbook
Table of Contents
Chapter XXIV − PUDDING SAUCES .........................................................................................................464
Chapter XXV − COLD DESSERTS .............................................................................................................471
Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS. ......................................499
Chapter XXVII − PASTRY. ..........................................................................................................................533
Chapter XXVIII − PIE. ..................................................................................................................................539
Chapter XXIX − PASTRY DESSERTS. ......................................................................................................550
Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS.. ...........................................................558
Chapter XXXI − CAKE. ................................................................................................................................578
Chapter XXXII − CAKE FILLINGS AND FROSTINGS. .........................................................................613
Chapter XXXIII − FANCY CAKES AND CONFECTIONS. ....................................................................625
Chapter XXXIV − SANDWICHES AND CANAPES. ................................................................................643
Chapter XXXV − RECIPES FOR THE CHAFING−DISH. ......................................................................650
Chapter XXXVI − FRUITS: FRESH AND COOKED. ..............................................................................663
Chapter XXXVII − JELLIES, JAMS, AND MARMALADES. .................................................................669
Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES. .............................................674
Chapter XXXIX − THE DRYING OF FRUITS AND VEGETABLES. ...................................................692
Chapter XL − HELPFUL HINTS FOR THE YOUNG HOUSEKEEPER. ..............................................696
Chapter XLI − SUITABLE COMBINATIONS FOR SERVING. .............................................................702
ii
8428075.004.png
Introduction
This classic American cooking reference includes 1,849 recipes,
including everything from “after−dinner coffee”—which Farmer notes is
beneficial for a stomach “overtaxed by a hearty meal”—to “Zigaras à la Russe,”
an elegant puff−pastry dish. The 1918 edition was the last edition
of the cookbook authored completely by Farmer.
Introduction
1
8428075.005.png 8428075.001.png
Chapter I − FOOD
FOOD is anything which nourishes the body. From fifteen to twenty elements enter into the
composition of the body, of which the following thirteen are considered: oxygen, 621/2 %
carbon, 211/2 % hydrogen, 10%; nitrogen, 3%; calcium, phosphorus, potassium, sulphur,
chlorine, sodium, magnesium, iron, and fluorine the remaining 3%.
1
Food is necessary for growth, repair, and energy; therefore the elements composing the
body
must be found in the food. The thirteen elements named are formed into chemical compounds
by
the vegetable and animal kingdoms to support the highest order of being, man. All food must
undergo chemical change after being taken into the body, before it can be utilized by the
body;
this is the office of the digestive system.
2
Food is classified as follows:−
1.Proteins (nitrogenous or albuminous)
2.Carbohydrates (sugar and starch)
3.Fats and oils
4.Mineral matter
5.Water
3
The chief office of proteins is to build and repair tissues. They furnish energy, but at
greater
cost than carbohydrates, fats, and oils. They contain nitrogen, carbon, oxygen, hydrogen, and
sulphur or phosphorus, and include all forms of animal foods (excepting fats and glycogen)
and
some vegetable foods. Examples: milk, cheese, eggs, meat, fish, cereals, peas, beans, and
lentils.
The principal constituent of protein food is albumen. Albumen as found in food takes
different
names, but has the same chemical composition; as, albumen in eggs, fibrin in meat, casein in
milk and cheese, vegetable casein or legumen in peas, beans, and lentils; and gluten in wheat.
To this same class belongs gelatin.
4
The chief office of the carbohydrates is to furnish energy and maintain heat. They contain
carbon, hydrogen, and oxygen, and include foods containing starch and sugar. Examples:
vegetables, fruits, cereals, sugars, and gums.
5
The chief office of fats and oils is to furnish energy and heat. Examples: butter, cream, fat
of
meat, fish, cereals, nuts, and the berry of the olive−tree. Fats and carbohydrates are stored as
the adipose tissues of the body.
Chapter I − FOOD
2

Plik z chomika:

Inne pliki z tego folderu:

Inne foldery tego chomika:

Zgłoś jeśli naruszono regulamin