Cookbooks: not just for recipes any more
MHS reference historian Zoe Ann Stoltz discusses the many layers of information that can be gleaned from old cookbooks.
Chocolate brownie
A chocolate brownie is a flat, baked square or bar developed in the United States at the end of the 19th century and popularized in both the U.S. and Canada during the first half of the 20th century. The brownie is a cross between a cake and a cookie in texture. Brownies come in a variety of forms. They are either fudgy or cakey, depending on their density, and they may include nuts, frosting, whipped cream, chocolate chips, or other ingredients. A variation that is made with brown sugar and no chocolate is called a blondie.
Brownies are common lunchbox fare, typically eaten by hand, and often accompanied by milk or coffee. They are sometimes served warm with ice cream (à la mode), topped with whipped cream or marzipan, or sprinkled with powdered sugar. They are especially popular in restaurants, where they can be found in variation on many dessert menus.
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Fannie Farmer's 1896 Brownies
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In our quest to find the perfect best brownie recipe, we ran across this one in Fannie Farmers 1896 cookbook. Is it the first written brownie recipe? Not sure about that, but it is different than what we would call a brownie today.
What we need to remember is that in 1896 chocolate wasn't widely available, and these were probably called brownies because of the colour of the molasses. Eventually chocolate would be added, molasses would be removed and the modern brownie would be born.
This recipe however would live on as what we would today call the Blondie.
This is a slightly modified version of the 1896 brownie recipe in Fannie Farmers cookbook.
Ingredients:
1/3 cup (75 mL) butter at room temp
1/3 cup (75 mL) powdered icing sugar
1/3 cup (75 mL) cooking or fancy molasses
1 egg
7/8 cup (240 mL) bread flour
1 cup (250 mL) chopped pecans
Method:
Pre heat oven to 350ºF (180ºC)
Mix ingredients in order, then bake 15-20 minutes in small shallow tart tins.
Makes about 4.
Let cool on rack before serving.
You can easily sub darker molasses or Maple syrup for the fancy molasses if you wish.
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In 2020, we showed what 13 types of foods look like around the world, from sandwiches to dumplings.
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Election Cake with Q&A
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ELECTION CAKE (adapted for a quicker cake from an 1896 recipe from Fannie Farmer's The Boston Cooking-School Cook Book)
INGREDIENTS
1/2 Cup Butter
2 Eggs
1 Cup (200g) Brown Sugar
1/2 Cup (118ml) Buttermilk
2/3 Cup (106g) Raisins
8 Finely Chopped Dried Figs
1 2/3 Cups (210g) Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1/4 Teaspoon Cloves
1/4 Teaspoon Mace
1/4 teaspoon Nutmeg
1 Teaspoon Salt
For Whiskey Sauce
2 Cups (240g) Powdered Sugar
1 Teaspoon Vanilla
3 Tablespoons Whiskey
Equipment
A mixing bowl and spoon
9 inch loaf pan (or round cake pan)
METHOD
1. Grease a 9'' loaf pan and set the oven to 350°F/176°C.
2. In a medium bowl, whisk together Flour, baking soda, baking powder, cinnamon, clove, mace and nutmeg. Set aside.
3. In a large bowl, cream together the butter and sugar. Add the Eggs and beat in. Mix the buttermilk, raisins and figs into the batter. Finally, fold in the flour mixture by hand until just incorporated. Pour batter into the prepared loaf pan and bake until an inserted toothpick comes out clean; about 50 minutes.
4. For the whiskey sauce, mix together the powdered sugar, whiskey, and vanilla until creamy. To change the consistency, add more sugar or whiskey.
Thomas Keller’s butter-poached lobster sent me into a state of pure delirium
Attempting Thomas Keller's groundbreaking dish: Butter-Poached Lobster, Leeks, Pommes Maxime and Red Beet Essence from The French Laundry Cookbook.
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