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Correct measurements are absolutely necessary to ensure the best results. Good judgment, with experience, has taught some to measure by sight; but the majority need definite guides. -Fannie Farmer
To commemorate the life of Fannie Merritt Farmer during National Women’s History Month and on Food Porn Friday, we are featuring her recipe for Apple canapes with Cream sabayon sauce.
Fannie Merritt Farmer (March 23, 1857 – January 15, 1915), the author of the original Boston Cooking-School Cookbook, is called “the mother of level measurements.” She was a lecturer and teacher who helped to popularize a more scientific approach to cooking and housekeeping. With her innovative teachings on convalescent diet and nutrition, Fannie inspired doctors and nurses.
Her parents believe in education for women, but while they planned on sending her to college, Fannie suffered a stroke at the age of 16, which left her paralyzed. She took up cooking and housekeeping to help support her family. She enrolled in the Boston Cooking School at the age of 30 when she was able to walk again.
Image credit: Notable Biographie
Apple canapes with Cream Sabayon Sauce
• Cut bread into one-third-inch slices, and shape with a round cutter about four inches in diameter
• Saute in butter
• Pare, and cut apples into halves; then remove cores, making cavities
• Saute apples in butter (cavity side down) in a covered pan.
• When apples are half done, turn.
• Fill cavities with sugar, and continue the cooking until apples are soft.
• Place a half apple on each piece of sauteed bread: pour around Cream Sabayon sauce.
Making Cream Sabayon Sauce
• Put one cupful of milk and one cupful of cream in a saucepan, place on range, and bring to the boiling point.
• Beat the yolks of two eggs until thick, and add two tablespoonfuls of sugar.
• Pour hot milk and cream gradually, while stirring constantly, on egg mixture, and cook in double boiler five minutes.
• Add one-half teaspoonful of vanilla and a few grains of salt.
• Pour gradually, stirring constantly, whites of two eggs, beaten stiff.
In 1904, Fannie wrote a book called Food and Cookery for the Sick and Convalescent, which is the book she thought she would be known for. Her approach to convalescent cooking was innovative. She emphasized the importance of appearance, taste, and presentation of food for sick people with poor appetites.
Celebrating Fannie Merritt Farmer during National Women’s History Month!
From Behind the Pen 