Tripping Over Fannie Farmer's 1896 Apple Pie Recipe
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- Опубліковано 9 тра 2024
- Who's Fannie?! Fannie Farmer was THE American Culinary Expert from the 1800's who is the author of one of the best selling cookbooks: The Original Boston Cooking-School Cookbook 1896. I'm starting off this cookbook residency with her Apple Pie recipe from the 1800's.
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Recipe:
(I doubled all of this)
pastry dough:
1 1/2 cup flour
1/4 cup lard
1/4 cup butter
1/2 tsp salt
cold water
filling:
4 or 5 sour apples
1/3 cup sugar
1/4 tsp grated nutmeg or cinnamon (or both ;))
1/8 tsp salt
1 tsp butter
1 tsp lemon juice
few gratings of lemon juice - Розваги
In my head, one of his neighbors is a follower and using the community book shelf to gently steer the channel where they want it to go.
😂 Great thinking
I personally would like to take a peek into the old English cookbook. You are absolutely right, I'm sure you've solved the bookshelf mystery.........or are you said neighbour yourself??
@@Piggelgesicht I cannot confirm or deny.
(Definitely not)
I wonder which neighbour they are. Maybe the one with the hoover, lol.
I can't help wonder if it's the ones upstairs who vacuum
Well I’m speechless. My grandmother made epic apple pies, but she never wrote down her recipe. I made them with her a few times but for the life of me I can’t remember everything. This. Is. The. Recipe. She. Used. I cannot thank you enough for this! Oh, and my Uncle Barry used to always say “An apple pie without cheese is like a kiss without a squeeze!”
This reminds me of an old family recipe for cookies and the frosting that I was raised being told "Great-gramma made this cookie recipe and specifically built the frosting for these particular cookies". A few years ago I made them with a friend who declared the cookies to be 'gingerbread with slightly different spices, rolled unusually thin' and the frosting to be Betty Crocker's White Mountain Frosting. The ingredients were the same, in the same order, with the same quantities. :(
I sympathize. My Dutch grandmother and great-grandmother cooked by handfuls and pinches and by feel. I remember being very young, not even in school yet, and watching my grandmother make homemade noodles. She grabbed handfuls of flour, added pinches of salt, made a well in the center and started cracking eggs into it. Then she'd back up a bit, look it over, and say: "No, that doesn't look right," and fidget with the number of eggs or add flour by telling me to add a preschooler's handfuls. Oh, but those noodles that she added to pot pie or chicken noodle soup thickened the broth and were so yummy. It's hard to believe that was 70 years ago now...I miss them all so much.
@@onemercilessming1342I just got into noodle marking, it’s easy, quicker then one might think. Noodles can be frozen once (half) dried. U don’t even need a noodle machine, although I just bought myself one as it makes life a little easier
@llleiea I have a noodle machine, but prefer to do it my grandmother's way. She just cut slices with a knife. Thin ones for soup, really wide ones that she then cut into squares for pot pie.
@@onemercilessming1342 my grandmother had a roller which made zick-zack edges. loved those. and yeah one does not need a noodle machine for sure
You know the butter fiasco was Fanny's curse for being Mr "I'm a billionaire so I'm going to use cinnamon AND nutmeg and chill it in my magic electricity box"
we dont go full Townsends here you know....
Iceboxes were a thing when things book was published even if refrigerators weren't. Spices should be used if they could be afforded. And butter hates everyone equally
Hell no, i bet Fanny was looking down from up there and thinking "hell yeah, sugar, put them BOTH in, that's my boy" and smiling
😂
What’s Fanny Farmer’s fiasco with butter? Haven’t heard of it.
Fannie's main concerns were healthy eating. When she went to cooking school, a scientific approach to cooking was taking full swing. This allowed her to write an entire cookbook for convalescent diets, dedicating a huge section of it to cooking for diabetics. Towards the end of her life, her main concern was cooking for the sick; this actually placed a huge emphasis on making the food LOOK appetizing for people with already lacking appetites. So... in a way, Fannie was probably more concerned about it looking nice.
But that was after she taught the Boston Cooking School (and thus also after she wrote the Boston Cooking School Cookbook).
Fannie was a disabled person herself, having been paralyzed by polio and used cooking as a form of therapy. So she knew the blandness of a convalescent diet of the time.
I never knew this about her, that's really interesting!
As a future dietician, that warms my heart. Always interesting and beautiful to learn about your roots!
Edmonds Cookbook is still the biggest selling book in New Zealand apparently - the older editions are the best, and they have a chapter for Invalids😊 and advice about making it look attractive and colourful😊 (sprinkle with parsley, don’t serve a plate of white stuff😂) I’ve always remembered that advice: works for non invalids😝 too👍
Oh dear, that wasn't quite the pastry she had in mind. I actually shouted No! at my screen when you smeared it.
So, the reason you do the folding isn't to mix in the butter, its to do something called lamination. This means you are creating very very thin layers of butter in between thin layers of pastry, usually 27 (i.e. you do the folding three times, making the layers thinner each time). This is why you fold it into three instead of four, so each layer of butter stays as one continuous layer. These layers of butter mean the pastry can rise like a cake, but in incredibly thin flaky layers.
If you want to make it again, here's a few tips:
1) mix the lard into the flour until it looks like breadcrumbs, so a mit more mixed, with a sort of pinch and rub motion with your fingertips. The reason you use just your fingertips is to keep the lard as cool and solid as possible. In old estates, cold hands was a desirable trait in a kitchen maids because they made the most tender, flaky pastry.
2) Add a bit more water to the dough, though only a touch
3) Roll your butter out into a big square (I do it in a ziplock bag so it goes to the shape of the bag) that's about 1cm thick or a bit less, and then put it back in the fridge for a bit
4) The reason she says it leave it out for 5 minute between layers is to cool down. A bit of assumed knowledge from the time is to make pastry in the coolest place available, like the larder, which would have been kept quite a bit cooler than modern room temperature. For modern day, put it in the fridge for five minutes instead.
5) Puff pastry should really only be rolled out once, or the butter layers get so thin they disappear, and it doesn't puff well, but if you have to, keep the layers flat and fold it as few times as possible.
6) Because of the very thin layers, puff pastry can get a bit too golden and crunchy if you use an egg wash. My mum tended to brush it in a little bit of milk, but it will go browner than a shortcut pastry would with just no wash at all.
If all has gone well, puff pastry should roughly double to triple in thickness in the oven on the pie top and have discernable layers. You can also buy it pre-made, and that saves an awful lot of time.
Op
Correct and spoken like a chef!
So interesting! And another reason I am always here for the comments on a Jamie video. I always learn something new!
Thank you for saying this! I was excited about laminated pie crust but then he squished it! Like noooo 😂
loved the tips! i never made puff pastry because it seems so intimidating but one day i will
When I was a child my grandfather would say "Apple pie without cheese is like a kiss without a squeeze". I still smile when I think of it.
I came to the comment section to see if anyone else would post this! My grandmother used to say the same except it was " a hug without a squeeze " 😊
Put some ham and onions in the pie with the apples and cheese and you get more than a squeeze.
that is SO CUTE😊
I’m from northern England. We would often have cheese with apple pie, Christmas cake, or even with an 🍏!!
I grew up with a family that also did cheese apple pie, but it was warm pie & melted over the pie . Grand Matriarch in family was 2nd gen Irish immigrant family, it was on rare bakes she did (she really was not a cook fan- only holiday & she had 1st microwave on market-really bought into its capabilities so she cooked just about EVERYTHING in -yes, including a Turkey “once” only bc rest of fam took over from there on) but scrambled eggs/bacon/veg & most meat-micro. Therefore the apple pie was really nostalgia for my mom, & I always thought it was was an Irish family heritage recipe, but idk 🤷♀️.
My grandmother went to the Fannie farmer cooking school in approximately 1918 and she was an amazing cook... For many years she was the best cook in her area and I don't think anyone in her town hadn't bought at least a few of her cakes including beautiful wedding cakes.
My mother learned to cook from grandma and typically used the Fannie farmer cook book.
It is the best cookbook
There’s a saying that I’ve heard since I was a child in the Ottawa Valley: “Apple pie without cheese is like a kiss without a squeeze.” Steve.
😂 Love it.
Aww, that is awesome!
Vancouverite here, and I love cheese with my apple pie but I don’t melt it. Sort of like wine with cheese sort of thing only it is pie and cheese instead . It tastes better with the pie if the apples used are sweet as the sharpness of the cheese offsets the sweetness of the apples and sugar.
I have never tried cheese with apple pie. But it sounds amazing! I'm going to look for a recipe.
@@leonorgrandle5960 Someone else commented that David Rosengarten has an apple pie recipe with cheese in the pie crust. I googled it and the recipe is very similar to Fannie Farmer's one except for the cheesy pastry.
I'm definitely going to give it a go.😁👍
Fun fact, it's called a Paste in the book because that's the English word for Pastry. Pastry comes from Middle English itself derived from the Old French Pastaierie which is Patisserie in Modern French. Never thought to think about it. But Pasta, Pastry, Patisserie, Paste, and Pâté are all related words. If you think about it you are literally making a paste of flour, water and fat.
Since you mentioned the UK, I compared this recipe to Mrs Beeton's recipe from the same time period. It was interesting. The recipes are remarkably similar, the main differences are that Mrs Beeton brushes hers with whipped egg whites and sugar halfway through cooking and adds the following, intriguing note: "Note.-Many things are suggested for the flavouring of apple pie; some say 2 or 3 tablespoonfuls of beer, others the same quantity of sherry, which very much improve the taste; whilst the old-fashioned addition of a few cloves is, by many persons, preferred to anything else, as also a few slices of quince."
It's also worth noting that, since both books are out of copyright, they can be downloaded (completely free and legally) from the wonderful Project Gutenberg if any of your viewers want to follow along in the text.
Oh WOW!! Thanks so much for mentioning about the Project Gutenberg. Bless ..
Washing the butter is partially as you said about the buttermilk, but it's mainly about the salt. If you wanted to preserve butter for a long period of time you would heavily salt it more so than someone could stomach, that's why you'd wash it. With modern refrigeration you don't have that problem
The butter-melting and pouring through the little pie holes was a very smart way to solve the "forgot to add the butter" conundrum. Puff pastry or brioche bread probably came to be in the exact same clever last-minute do or die situation.
I was wondering if he could have cut 4 slits, center to edge, folding back 4 triangles of dough, adding the butter, then putting back the triangles as special Jamie design elements.
I love that you're doing a Jamie & Chef series with a historic cookbook! It's a great idea.
I love seeing these old recipes come to life too!
Since you are now working through an historical cookbook, might be time to arrange a collaboration with Tasting History
Jamie & Fannie & Max
I was thinking the same thing. I also think he should collaborate with Early American (Justine and Ron) who cook these old recipes over a fire in an old cabin in Missouri. Recipes range from the early 1700's through the 1800's.
I’ve never been so envious about not having an apartment basement laundry before. I think my Aunt raves about a caramel cake from Fannie
Some of the stops along the SEPTA Main Line have outdoor enclosed book cases for book exchanges like the shelf in Jamie's basement laundry room.
My grandma makes the caramel cake too!!
I have a recipe for a boiled raisin cake with a Penuche (its like a caramel fudge) frosting that is from the 1930s. It’s a deadly good cake. SO rich and delicious. My grandma made it for my Mom when she was little. Mom was born in 1933. Grandma was born in 1890s.
@@cherylhuot4436Oooooo
Two words for your Aunt from someone who uses it all the time for out of copyright books.
Project Gutenberg.
One of the things you were running into is that "half turn" after folding the dough, is not a 180-degree turn. It's a 90-degree turn. (At least in my experience.) Since she has you referencing a puff pastry recipe, you're supposed to be laminating the butter and dough. So roll it out, letter fold (I usually fold in thirds), chill... then turn 90-degrees and repeat for however many times you need to.
He said letter fold but did a book fold. Neither is wrong; just different techniques (thanks, GBBO).
You're right about the turn. I was scolding him as I watched 😅
Exactly
And that actual *ball* of butter in the middle - was that really the intention? Wasn't the "circle of butter" supposed to cover most of the dough as in puff pastry? Well, he was well pleased with his crust, it just wasn't actually the Fannie version.
This comment is too far down. When Jamie was palming the dough, I screamed "NOT THE LAYERS!!!!" Pastry turned out pretty short and flaky, it looked nice, but there's nothing like some delicious lamination.
Apple pie with sharp cheddar is a yes for me.
Also, back in the day my best friend was famous in our circle for waking up at 2am, still slightly drunk, and make things like fillet mignon or yes, bake a pie from scratch because he had a craving. 😂 One of those late night baking sessions led us to discover the combo of strawberry rhubarb pie with a side of bacon. 20 years later, I still serve it that way.
I’m a bit like that friend, when I still drank I used to come home and start whipping up some pretty eloquent stuff. Now it has gotten a bit weirder even though I’m a non-drinker, because sometimes I have to take a sleep pill to help me fall asleep. Some days it doesn’t work right away and I get extremely hungry as a side effect. Then I stumble into the kitchen in my dazed state, make some weird concoction that tastes amazing and stumble into my bed. The next day I always wake up puzzled who made the mess in the kitchen. It’s a bit like sleepwalking. Zopiclone is one hell of a drug 😅
My Mom got this cookbook as a wedding gift in 1948. It was well used and well loved. I still have it. It is falling apart, held together with an elastic band, favourite pages are stained, it falls open to certain recipes. I have created a tradition of gifting special people in my life, with this book on their wedding day. It started with one friend in 1974, then all three of her children (my godchildren). One guy is not married yet but I have a copy, now out of print, stashed in a drawer. Then another special young woman on her own wedding day. They all know the story of how this tradition began. I love sharing this book with friends. ❤️🇨🇦
I grew up with Fannie! My Grandmother ( born in 1888 raised 12 kids through the depression) used that book and that woman could make a wonderful meal out of nothing. I learned to cook from these two women.
Why do I want the mystery cookbook person to be the upstairs mystery vacuumer.
The bottom crust looks amazing because you used a metal pan. Glass is not a good conductor of heat, which is why glass pie pans are more for display than for baking.
I was born in 1952, and my mother used Fannie Farmer's cookbook exclusively. Two recipes comprised my all time comfort food dessert: bread pudding and lemon sauce. Both simple recipes that I learned to make by the age of 10. The book even had illustrations of each type of meat showing where different cuts came from. Very instructive. Great for beginning cooks, especially
I grew up on an apple farm in upstate NY and my mother was famous for her apple pies. She would say that it is very difficult to make a delicious pie that is also pretty because you have to have a tough (not flakey) crust to look good. Also, we always ate our apple pie with sharp cheddar cheese.
I always tell people that I can make good food or pretty food. Guess which they pick every time?
In my family we know that the best piecrust sometimes looks like Frankenstein's monster.
This makes me feel much better about my piecrusts.
I saw a sign in a Restaurant that said " pie without cheese is like a kiss without a squeeze " !
after so many old cookbook shows with glen and friends, seeing fannie farmer show up here feels like seeing a teacher outside school 😅
I was just about to suggest Glen and Friends. About once a week, he covers a recipe from the old cookbooks he collects. Be warned though, if you go more than a 50 years back, the meaning of things like cups, buttermilk, butter, oven temperatures, and so forth may have different meanings. Even further back, you basically need to be a historian to figure out what they really meant by the recipe and how to convert it to modern times.
Was raised in a house where my mother used lard like Julia uses butter. My sons,, now in their 40's, still remember still their grandmas pies and tarts. It's the lard.
Bet those 5 minute rests would work in the fridge to keep the butter from melting into the paste. Like the procedure for making croissants.
Jaime: I’m going to follow her recipe!
Also Jaime: I don’t want to do that, I’ll just go with my gut.
lol
this is exactly how my grandma made apple pie, minus the nutmeg. she didn't care for nutmeg. But just a simple apple pie - it was always a favorite. she would take them to church, give them to neighbors and of course bring them to holiday dinners. I miss her. She would never, I mean never just make an apple pie. It was always at least 2, but usually 4 to 6. I guess she thought, if your making pie...make pie. It's not like it's going to go to waste. She would always have left over pie dough so she would sprinlkle the sugar mixture on the dough and cook it with the pies...kind of like cinnamon toast. always so good... ahhh.... good memories. My grandma was known as the pie laday and I think that is how she and my grandpa met.
Shredded cheddar cheese atop apple pie is a southern favorite and kicks up the taste 100%. Place shredded cheese on top of the pie and place under the broiler for a few seconds.
I've never heard of that being a southern thing, only New England. Fascinating.
My Dad loves this and we’re in 🇨🇦
My Michigan raised Grandmother always used Colby cheese on apple pie.
I have a cake recipe from my great grandmother. Make this dough with these ingredients, make that dough with these ingredients, mix together. Bake. I have made this recipe several times now. It is a great cake, moist, chocolate. Stays fresh longer than most cakes. I bake it in a 9x13 pan at 350 for 30-40 minutes. Probably make a 3 layer cake. Haven’t tried that yet.
My grandpa, French Canadian, was also a big fan of cheddar with his apple pie! Especially Velveeta haha
You are the Adam Savage of Canadian UA-cam cooking shows. Cast iron pan hands and a whisker away from losing a digit.
Jamie, in this case, I believe that the washing of the butter was to remove the excess salt. In times past, copious amounts of salt were added to butter to help preserve it. To make it palatable, you would have to wash most of the salt out.
Lol as a farmer who cooks old school and farm fresh, I understood it all.. we milk cows and make our own butter. I laughed at your expression of washing the butter as I wadh butter. Butter was too warm is why it was sticking. Put in fridge to firm the more folds the flaking it will be
Yeah, kind of like how you need to separate the cheese-curds from the whey. I also thought the next step - "Turn the butter into a circular shape" - was also probably for country-butter which comes in a lump. I think this shows the importance of having cooking intuition and looking up the context behind recipes, as opposed to just mechanically following the exact words written.
churned butter from Jersey cows' milk for several years as a farm kid. Can confirm that it comes out of the churn into a bowl and is washed until it no longer smells of buttermilk. Mom used to salt it in that bowl, then mold it in 1-lb blocks with a wooden box-and-paddle mold.
I've been a fan of sharp cheddar with apple pie for years, with not ever having seen the Fannie Famer recipe!
Firmly in the cheddar cheese camp. The contrast of the savory cheese against the tart sweetness of the pie is amazing. Thin sliced and under the broiler to a full softening, near full melt. Have tried to convince co-workers to try and they look at me as if I'm crazy.
Sounds yummy. 😋
My go to apple pie recipe has cheddar cheese in the crust. So, firmly in the cheddar + apple pie camp.
My Swiss grandfather from Wisconsin always ate his apple pie with SWISS cheese. (And it is yummy.)
I’ve never had cheese on apple pie, but I do like pairing a sliced Granny Smith apple alternating with chunks of sharp cheddar as an evening snack.
Even better with Jonathon apples and quick broiled cheddar.
Sharp cheddar + warm apple pie = Perfection!
I adore the Fanny Farmer cookbook!...In my early 30s, I got it second hand from a friend who was clearing out her books...it fast became my go-to cookbook for quick, nutritious meals on a budget when I was in Uni. I learned how to bake using the FF cookbook, make preserves, make sauces, casseroles, cook a whole bird, roast meats, make puddings....through Fanny, I became the Queen of the One Pot Dinners! I expanded my repertoire from there to the Joy of Cooking, Child, & Pepin...and the rest, they say, is history! I used to receive cookbooks from people as gifts...everything from Harrowsmith Country to Jamie Oliver to Nigella to Nigel Slater to Lydia B. to Linda McCartney. Eventually, years later, I donated them all to our local community book nook...I'm sure there was $1000 worth of cookbooks (all well loved) for someone else to use...
I have my mom's copy of Fannie Farmer with all the signs and stains of a well-used cookbook. I still consult it for many recipes. Her gingerbread cookie and sugar cookie recipes are still my go to for holiday cookies. "The Joy of Cooking" originally published in the 1930s is my mom's second most used cookbook. So, that's another one worth picking up.
Apple pie without cheese is like a kiss without a squeeze. Apple pie with cheddar cheese is totally a thing in Canada. You put a wedge of cheese on the plate along side the pie and take alternate bites.
That is the real old fashioned way to eat pie. Like from Fanny's day. The modern take is vanilla ice cream with your pie.
You've gotta get yourself an apple-peeler-corer-slicer Jamie. I've used one for 30 years and get it at Lee Valley Tools. It will revolutionize your life!
Apple pie is my specialty! I do layers as well, three of them, starting with apples and ending with the sugar/spice mix. For the top pastry you can do a straight up cream wash rather than an egg wash. This gives the crust a really nice brown but keeps the pastry tender, which is nice for desert pies. I find egg washes are nicer for savory meat pies. Nicely done!
My great-grandmother had the original (not a first printing) from 1896, which is now in my possession. I was never a Joy person-- for my basic recipe source, I go to Fannie Farmer/Boston Cooking School cookbooks. I have one from every edition. Marian Cunningham, who was editing the more recent editions, died, and so the future of revisions and updates is very up in the air at the moment.
Her daughter, my grandmother, attended the Nasson School for her associates degree in Home Economics, class of 1918. Her best friend, Marjorie Standish, attended a few years later and became the Julia Child of Maine. I have my grandmother's copies as well.
Early on in our marriage we lived out of Fannie Farmer for the first year or so. It taught us much about cooking and baking. So nice to see you hommage this historic book.
Can't really go wrong with an apple pie can you? Yum
Cheese and sweet stuff is such a northern English thing (apple pie, fruit cake - take your pick). I cannot eat Christmas cake without cheese. It's the best. Nice white crumbly sharp English cheeses work best - not necessarily cheddar.
Maybe that’s where I’m going wrong. I HATE wedding/Xmas cake and anything of that ilk. Adding cheese would be a vast improvement
Yes! I don't think it helped that the cheese Jamie used - which had definitely had something added to it to change the colour - looked too processed and not crumbly at all.
The melted butter was inspired. Great save. If I have little bits of pastry left I make shapes like simple flowers and leaves to make it pretty 😊 We have cooking apples in the UK which I don't think you have in the US much. We also have cheese with fruit cake!
Don't tar me with the same cheese and cake brush! 😆
@@merseyviking don't knock it until you've tried it!
Of course we have cooking apples here. We actually many many varieties of cooking apples, so many, that the cooking apples vary by which part of the country you live in. I am in Washington state and we produce the most apples in the country around 70% of the apples in the US, with the most organically grown apples as well. Most of us home cooks use several varieties of apples for pie as it really enhances the flavor.
@@weloverescuedogs2820 I think there's a bit of a loss in translation, my fault. Yes, certainly there are hundreds of varieties of apples and some are suited more to cooking, some for cider, eating, etc. There is a type of apple which is very common in the UK that we just generically call 'cooking apples'; they are very large, can be quite knobbly, tart and have firm, sour flesh. You know one as soon as you look at it as they are so ubiquitous here. I watch A LOT of American cooking shows and I've never seen one used.
My step father was a professioanal pastry chef. This was his apple pie recipe. He had an original edition of the Boston Cooking School book by Fannie Farmer. He was born in 1921 and his mother taught him how to cook. He made a laminated, flaky crust (you mushed it together awkwardly) and he made neater edges than you did. He served the pie with a choice of whipped cream, vanilla ice cream, or cheddar cheese. I happened to like the cheddar cheese best, just lightly melted in the oven (no microwaves then).
I kind of want to meet your neighbor. Looking at those books I’ve decided:
He’s a man in his 70’s and is a fascinating person and an amazing cook. Not always the obvious, entry level choices here (Babylonian, Syrian, Imperial, Lebanese) so he’s been doing this for a long while. He’s probably thrown some amazing dinner parties but since 2020 isn’t really entertaining so much anymore. It’s likely he’s memorized how to make his favorites anyway, so he’s hoping someone else gets some enjoyment from his collection. Amazing that it might turn out to be THOUSANDS of people thanks to you being one of the neighbors to grab some. GO GET MORE!
Apple Pie with Cheddar Cheese is a New England/Canadian Maritimes thing, if I'm not mistaken. And as the name of her cookbook might suggest, Fannie was definitely a New Englander.
It was common in New York State, too. Potentially cheese could be served with any fruit pie, but that’s died out except for apple. Another old custom that’s almost died out - a piece of cheddar to accompany a donut/ fried cake.
The UK actually have their own Fanny 😄 She was called Fanny Craddock and was a food critic and chef
In regards to the original era, she’s closer to Mrs. Beaton then Fanny Cradock. However, the book constantly gets updated constantly; some of the recipes in the original edition, and their modern version look almost nothing alike.
Fanny Cradock (one 'd') was a monster.
@@adriancarlton-oatley9736 In what way? Other than her looks deteriorating into “Whatever Happened to Baby Jane” territory?
There’s not much about her life known on this side of the pond… so all I have to go on is her food which seems to be rather typical of the 1950s even when it was decades later.
@@MildredCadyShe treated the people around her pretty horribly.
Fannie Craddock wasn't a real cook in any meaningful sense. She was also a nasty piece of work.
My grandmother used to say, “Apple Pie without cheese is like a kiss without a squeeze”. We always had apple pie with cheddar cheese growing up in our Canadian home. I love the combination of sharp cheese and sweet pie, it’s odd maybe but it’s a savory sweet treat!
The first mass produced refrigerator was the GE Monitor refrigerator, in 1929. Both of my parents, born in 1928 and 1931, were adults before they lived anywhere with a fridge.
My dad was born in 1932, and at that point his family didn’t have indoor plumbing, let alone a refrigerator! 😮
Im so glad he talked about the cheddar cheese! The most traditional and american apple pie you can have is with a slice of cheddar and scoop of vanilla ice cream on top. The cheese contrasts perfectly with the sweetness and the tang of the apples brings it all together. Its perfection and if you have tried it i highly recommend it.
Hi from Belgium. I used to have a sandwich (two slices of bread) with butter cheese and jam. It was mostly strawberry jam. That apple pie with cheddar kind of resembles that combination. Love the show.
My wife loves making pies, and one of my favorite pies she’s ever made was an apple pie with a cheddar cheese crust! She made her usual all-butter pie crust, but she incorporated shredded cheddar in at the same time as the butter. The flavor of it was amazing, and paired really well with the apple filling!
My Fannie farmer cookbook has literally fallen apart over the past 47 years. it's been taped together with black industrial tape twice. I use it regularly. The recipe for banana bread and for the twin mountain muffins with blueberries I've made more times than I can count. and there's many other recipes that are just plain clear easy to understand and to make and they are foolproof.
when I make most pastry and cookies I use half butter - half shortening/lard, a trick from a friend of mine's mom AND I put cheddar cheese in the crust for apple, picked that up living in the UK!
“Apple pie without the cheese is like a hug without the squeeze!” It’s a family tradition for us.
this is like the fourth comment I've seen saying this exact same thing lol
apple slices with cheddar cheese was my grandmother's DAILY afternoon snack for her entire life :) grew up with the combo and simply love it.
I learned to cook with a Fannie Farmer cookbook, a 1970s edition. I'm so envious you got a copy of the 1896. Her apple pie, pumpkin pie, and sweet potato pie recipes are the best!
Glad you discovered the joys of Fannie! Better late than never!! I bet you could use the pyrex pie plate with the same proportions of 'paste' if you divide it about 1/3 to 2/3 instead of in half. The bottom crust needs more 'paste' than the top does, usually.
Apple pie and cheddar cheese is definitely a thing. And for some reason I randomly crave it throughout the year. I don’t always eat them together but sometimes it’s all I need. 🍎 🧀 🥧
Thanks for the video, Jamie! It sounds very much like Fannie was having you create a puff pastry, which requires maintenance of all those layers you created by folding over the butter ball - so smashing the pastry at the end (something you would do for a short crust pastry) erased all that hard work you did.
Nice save on the missing butter!! The crust looks really flakey and perfectly browned on the bottom!! The cheese thing is more a family tradition than regional. This one looks like a winner! Well done Jamie!!
My grandfather, a professional chef instructor, had a rhyme posted in his kitchen: "Apple pie without the cheese is like a kiss without the squeeze." It is very old-fashioned (Grandpa studied at the Cordon Bleu before WW1), which why it may have gone out of fashion. But it's my favorite! Love this new exploration!
I have my grandmother’s copy from the 1930s. She bought it from a door to door salesman when she was 17. It was the first cookbook she ever owned. When she sold her house, she passed the book on to me. I treasure it.
Haven't finished the vid yet, but if you flour your rolling pin, the dough won't stick to it and drive you nuts :)
@6:10, Jamie what you did was not the Letter Fold, it was the book fold. BUT, if Frannie said to fold to the center, it would be what you did, the Book Fold, but that would not produce three layers as she says. As you can see, the Book Fold produces two layers. The Letter Fold, which would be folding in thirds, one layer over another, would produce three layers.
My Grandmother was born in 1900, she was married at 19, she used a wood fueled cookstove until almost 1940. My grandfather always talked about how my grandmother used to be a great cook until she got her electric stove, lol. My grandmother would tell him to hush and to cook 3 meals a day in the southern summer heat on the woodstove.. then he could complain about the electric stove. My grandfathher made sure they kept their woodstove in the kitchen, despite it taking up what couldve been more cabinet space. On cold winter mornings my grandfather would get up early, fire up the woodstove and happily fix himself a big country breakfast as my grandmother made her own breakfast on the ele tric stove. Lol
Cheddar on apple pie was a standard in my grandmother’s home. She was from New England, home of Fannie Farmer. I grew up on those recipes.
Jamie, I always read the entire recipe before I start. This helps me avoid needless mistakes. Love your channel.
Oh cool, antique recipes! I'm really looking forward to this new(?) cookbook series! 😊
My Dad gave me a copy of Fannie Farmers cookbook in my 20's and I've made hundreds of her recipes. I've collected about 50 cookbooks covering most cuisines of the world, but if I had to choose only one to keep, it would be hers. It teaches you EVERYTHING about cooking.
All seasons are beautiful for the person who carries happiness within.
“I have it (this pie dish) so I WANT to use it.”
👏🏼 👏🏼👏🏼 We are of the same mind and cheekiness.
Fannie Farmer's lemon squares from her baking book are THE BEST EVER
If there's one thing I've learned from the Townsends channel it's that they LOVED their nutmeg back then
One of my favorites out of the updated book is her Lace Cookies and her Shortbread Cookies. They are so delicious and I can never get enough of them! My mom taught me how to bake and cook with the FFCK. Love this! You should do more!!
Her salt water taffy. Molasses flavor. (Remember her candy stores? The lollipops in the box?)
@@ellenf7056 Oh, my mom never made those and I don't think we ever had her stores up here. I didn't even know she had stores! I live in Alaska, so everything I've had out of the book was from what my mom and my grandma made growing up and I now make as an adult. :)
If you get a chance, look for a show called Fannie's Last Supper. It was done by Christopher Kimball and a few cooks from the PBS series Cook's Country. In the show they make a 5 course meal from Fannie's cookbook, give a little history of who she was and what she did for American cooking. The whole meal is cooked on an antique cast iron wood burning stove. Must. See!
The Fannie Farmer cookbook is regularly updated. It is now an excellent basic, instructional cookbook of 1200 pages covering everything. I grew up with it. And, then my parents got all us kids copies for Christmas one year when a new edition had come out, and when we each left home, my brothers' copies were the one thing they took with them.
The Fannie Farmer cookbook was THE cookbook in the Boston area, generations ago. My Canadian grandmother learned to cook from that one too. I'm a fan as well! Loads of great basic recipes in there.
Fannie would be proud man! You did an amazing job! 🍏🍏🍏🍏🍏🧀🧀🧀🧀❤❤❤❤❤❤
My grandmother, Polish, born late, late 1800s, made the best babka. It was a heafty bread, not the fluffy bread-like substance found now. Used a coffee cup for measuring. Nobody got the exact recipe. For Christmas and Easter she'd make many loaves. She had so many she left the dough balls to rise on her bed under a quilt 😅 I miss that bread so much !
I have used my updated Fannie Farmer cookbook for approximately 30 years, and I love it. No pictures except for a few illustrations so some baking experience is helpful. It's a good cookbook to learn from. Thanks Fannie.
Love her recipes. Had a Fannie Farmer cookbook about 50 years old. Best recipes ever. Lost it in a move however.
My great aunt age 12 enrolled in Miss Archer's Academy of Cookery 1894 Paisley Scotland for 2 1/2 years to learn to be a 3rd Kitchen maid...first lesson how to tie apron, 2nd how to work off a tray at all times...keeps your work together and nothing including liquids falls on floor you take your work from sink to stove etc... 3rd how to make bread and butter sandwiches 4th how to do pastry....3rd K.M's did lots of that. Used a canvas cloth rubbed well with flour not a board....good to know in these times of centrally heated kitchens..cloth acts as insulation pastry keeps cooler...she went on until 1940's doing these things..in some pretty fancy houses and regaled me with exploits....Love your enthusiasm Jamie...you'd have made a great 3rd K.M
My mom got me the Fannie Farmer cookbook for Christmas in 2004. my edition is the 7th printing from 1965. still my go to for all the staples. The oatmeal cookies are splendid ❤❤❤
OMG Jamie that looks amazing! Great job 👏🏻
Why is that I never get tired of the “Bowl me, Lemon me” routine.
I grew up with Fannie Farmer’s cookbook, and this is my go-to apple pie recipe. So great to see her on your channel!
My Aunt used to always offer cheddar cheese with her apple pie on Christmas Eve and New Year's Eve, so I've known about that since I was pretty young. I always took her up on her offer. I like apple pie, and I love cheddar, so to me the combination was very nice.
In some areas of England we have cheese with rich fruit cake (our wedding and Christmas cakes). It makes a nice contrast to the sweetness. But not melted. And proper Cheddar from Cheddar.
I found your channel the other day and now I’m addicted! It is so fun to watch you cook. The first episode I watched was you doing a Thanksgiving dinner and I was in awe of how clean and organized you kept everything as you went along. That’s always the hardest part, is the cleanup. But then at the end you said you needed two days. The first day for cooking the second day for cleanup and you panned the Camera down to the floor where all of your dirty dishes were waiting to be washed. 😂. Reality TV! 😂😂 qI’m in my 70’s and have cooked countless thanksgiving dinners to varying degrees of success, and felt like I’d really arrived when I could do it all without a recipe (except for the pies). I find myself grinning and laughing out loud watching you-not because you’re bad at it, but because you’re fearless, adventurous, and really good at it! I love the bowls dropping from the ceiling.
One thing I learned from my mom- when you have a smaller turkey (12 pounds or less) start roasting the bird breast side down for the first 3 hours then flip it over for the last hour to make sure the breast is nicely browned. That method allows the turkey juices to settle in the breast meat for a juicier bird.
Thanks for trying out good ole Fannie Farmer. Her’s was our cookbook Bible in the early 70s when I was a young hippie chick learning how to cook.
Informative AND funny. You’re a treasure, for sure!
Fannie Farmer was my husband and my first general American cookbook.
"Apple pie without the cheese is like a kiss without the squeeze". 💜
I love old recipes, but beyond a certain point they're a bit tricky to follow. For example temperature and time. As Jamie noticed, there's no temperature in the original book, and there's a simple reason for that: There pretty much was no temperature setting for ovens, so there was no reason to add it. The housewife was expected to simply know how to and how long to bake that thing in their oven.
This is also why sometimes steps are missing: it was simply expected that the housewife would know and would do them on their own.
I can remember looking through my Gran's "White House Cookbook." I don't remember which president it was at the time but I do remember the illustration of the 'new' gas chandeliers. It called out oven temperatures as, "slow," "moderate," and "hot." I asked Grandma how you could tell what that meant with no temperature gauge on an oven (hers was wood fired) and she said you open the oven door and stick your hand inside to count how long it takes to make your hand to get hot. How times have changed.
Apple slices with cheddar cheese was one of my favorite snacks growing up. Sharp cheddar with the sourness of a cold Granny Smith is delicious.
Prior to Fannie Farmer's cookbook most had very little exact amount of ingredients, they also had left out concrete instructions that we expect today because it was assumed that a woman would have learned the basics from her mother. (Also the books that were for men working in great houses would have been apprentices so they would have learned the basics as well) The Boston Cooking School was set up to teach working class girls a trade so that they could get work as cooks in the homes of the growing middle class who wanted servants and expected a "higher level" of skill and cuisine. I went to culinary school and I love reading old cook books! Have you thought of trying out really old recipes? The first cookbook written & printed in America is from 1796 "American Cookery" by Amelia Simmons. I love your channel, you remind me of Julia Childs, you never hide your mistakes and your love of cooking comes through. Too many vloggers curate a "perfect" experience that no one can attain. It's great that you show the mistakes you make and the ways you fix them, that's how it really happens in a kitchen.
I thought Jamie released new episodes on Fridays. This feels like a bonus!
I am so excited you found this cookbook - my Grandma used to have it. It'll be fun to watch you try it out
I collect old cookbooks...you got a gem.!
The FF cookbook was the classic in our house growing up (the newer version, well, the late 70's). This was fun.
LOVE your videos and apple pie! Perfect combo 🎉🎉🎉🎉🎉❤❤❤❤