Wikimedia Foundation, Inc. Accessed July 22, 2013. —"A cupful is measured level ... A tablespoonful is measured level. Top Answer. Fannie Merritt Farmer was born in Boston, Massachusetts, on March 23, 1857. At the age of 30, Farmer, now walking (but with a substantial limp that never left her), enrolled in the Boston Cooking School at the suggestion of Mrs. Charles Shaw. Fannie could not continue her formal academic education;[1] for several years, she was unable to walk and remained in her parents' care at home. Although she was the oldest of four daughters, born in a family that highly valued education and that expected young Fannie to go to college, she suffered a paralytic stroke at the age of 16 while attending Medford High School. [1] In 2018, The New York Times published a belated obituary for her. Fannie Merritt Farmer (23 March 1857 – 16 January 1915) was an American/Canadian culinary expert whose Boston Cooking-School Cook Book became a widely used culinary text. n.d. Accessed July 22, 2013. The book's publisher (Little, Brown & Company) did not predict good sales and limited the first edition to 3,000 copies, published at the author's expense. In addition to teaching, she traveled across the United States giving lectures. Fannie Farmer wrote and published the first American cookbook. The company was named in honor of culinary expert Fannie Farmer, who had died four years earlier; … Fannie could not continue her formal academic education; for several years, she was unable to walk and remained in her Despite her immobility, Farmer continued to lecture, write, and invent recipes; she gave her last lecture 10 days before her death. Keri Lynn Engel is an autodidact and women’s history buff who founded Amazing Women in History in 2011. To help support her family, Fannie took up cooking and housekeeping. that. The Boston Cooking School believed in a scientific approach to cooking and housekeeping. They didn’t think it would do very well, so they only agreed to print a limited run of 3,000 books if Fannie would cover the costs. Fannie Farmer was the author of The Boston Cooking-School Cookbook, the first cookbook to use strict standardized measurements. It become a best-seller across the United States, selling over 4 million copies during Fannie’s lifetime. The material on this site can not be reproduced, distributed, transmitted, cached or otherwise used, except with prior written permission of Multiply. Optional – add brandy. [1] The Boston Evening Transcript published her lectures, which were picked up by newspapers nationwide. Fannie Farmer was born on 23 March 1857 in Boston, Massachusetts, United States, to Mary Watson Merritt and John Franklin Farmer, an editor and printer. A revised version of her book, now known as Fannie Farmer’s Cookbook, is still in print today, over 100 years after its first printing. [1] 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. Eventually she was able to walk again though she still had a limp. [1] 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 which contained thirty pages on diabetes.
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