Fannie's Last Supper (25 page)
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Authors: Christopher Kimball
Alvoud, Henry E
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The pagination of this electronic edition does not match the edition from which it was created. To locate a specific passage, please use the search feature of your e-book reader.
Abbott, John, 18–19
Abel, Mary, 180
Accum, Frederick, 186
Alan, Tames, 60
almond butter cake, 208–10
American Kitchen Magazine,
24, 133
American oven, 108
Andrés, José, 225, 226, 228, 229, 230, 233, 235
Apicius, 63
Appert, Nicolas, 179
apples, 174–76
Fannie’s applesauce to accompany roasted goose, 177–78
Arbuckle, John, 213–14
Arktinsal, Emile, 133, 228
artichokes, 132, 133–34
fried baby, 18, 216
recipe for, 135–36
Art of Cookery Made Plain and Easy, The
(Glasse), 44
asparagus, 139
Atlantic,
146
Baines, Russell, 238
bain-marie, 107
baking, 193–97, 205
baking powder, 193, 194
barding, 142
Barrows, Anna, 133
beans, Munroe baked, 149–50
Beard, James, 242
Beaux Arts Club, 15
beef, 56, 139
heart, stuffed, 139
steak, 138–39
beets, 98–99
glazed, 100
Bellamy, Edward, 180
Benson, Frank, 242
Bittman, Kelly, 225, 228, 229
Bittman, Mark, 225, 228, 229
boiling, 181
Borden, Lizzie, 13
Boston:
clubs in, 70–71
Kimball home in, 5, 7, 9–10, 13, 159, 228
railroads and, 40
South End of, 7–13, 40
walking tour of, 39–41
worldview in, 81–82
Boston, Victorian, 13–14, 39–41, 81–84
clubs in, 69, 70–71
commercial establishments in, 39
food shopping in, 117–27
homes in, 11–12
restaurants in, 69–70
shipping and, 154–55
tourist attractions in, 14
transportation and, 14, 82, 151
Boston Cooking School, 2, 12–13, 23–28, 39, 41, 53, 56
Boston Cooking School Cook Book
(Lincoln), 24
Boston Cooking-School Cook Book, The
(
The Fannie Farmer Cookbook
) (Farmer), 5, 16, 24, 25, 27, 28–29, 54, 59, 111, 154, 166, 241
1913 edition of, 152–53
Boston cream pie, 197
Boston Daily Globe,
185–86
Boston Food Fair, 3–4, 59
Boston Globe,
13, 85, 87, 88, 110, 126, 142–43, 166
Boston Herald,
27
Boston Public Library, 13
Boston School Kitchen Text-book
(Lincoln), 24
bottle jack, 108
Bradley, Alice, 241
brains, 42–43, 47–50, 226
braising, 138
Brandeis, Louis, 13
bread, 109, 145, 181, 193–94
brown, 36–37
bread crumbs, 109, 145
bread graters, 109
breakfast, 143–44
Breakfast, Lunch and Tea
(Harland), 164–65
Brigham, Peter B., 34
broiling, 138
Brooks, Bob, 53
Brooks, Mary, 53–54
Brueggeman, Scott, 42
Buckeye Cookery,
47
Bullfinch, Charles, 120
Burbank, Luther, 95
Burns, Jabez, 213
butter, 85–86, 183
Cabot, Mrs. Powell, 83
cakes, 18, 196–97, 204–6
French cream, 18, 198–99
recipe for, 200–202
Mandarin, 18, 206, 216, 217–18, 235
almond butter cake for, 208–10
easy marzipan for, 207
Grand Marnier pastry cream for, 211–12
recipe for, 206–12
savoy, 205, 206
Victorian sponge, 198
calf’s feet, homemade gelatin from, 42, 184–86, 227
recipe for, 190–91
calf’s heads, 17, 41–43, 46–49
mock turtle soup, 17, 41–44, 46–49
recipe for, 50–52
stock, 225
caliper, sliding, 164
canned goods, 124, 164, 167, 179
Canton ginger, 154, 155–56
Canton sherbet, 18, 218, 233
recipe for, 156–57
Carème, Antonin, 206
Carter, James W., 213
champagne Mignonette, 36
cheese, 219–20
served after Fannie Farmer Dinner, 220–21
chestnut stuffing, 173–74
chicken, 139
Fannie Farmer’s roast, with crispy flour coating, 139–40
recipe for, 141
Child, Julia, 32–33, 72, 75–76
chocolate, 197
hot, 215
cleaning, 163, 165, 180, 237, 238
supplies for, 160–61
clothing, 60–61, 62
clubs, 69, 70–71
cockscombs, 84–85
cod, salt, 154
coffee, 186, 213–15, 218
Fannie Farmer’s boiled, 219
Coffey, Brenda, 228
coal, 160
coal cookstoves, 4–5, 83–84, 101–8, 129, 153
Cole, Samuel, 69
Common Ground
(Lukas), 12
Complete Confectioner, The,
154
Complete Cook, The
(Sanderson), 47
cookbooks, 29
cooking:
food science and, 179–81, 236–37, 243
at home, 127–32, 137–40, 142–47, 153, 163–64, 180, 187, 237, 238
Cook Not Mad, The,
49
cooks, Victorian, 59–62
Cook’s Illustrated,
96
cookstoves, 101–8
coal, 4–5, 83–84, 101–8, 129, 153
gas, 4, 83, 105–6, 111, 129, 153
height of, 238–39
wood, 103–6, 111, 129, 231
cookware, 164
sales of, 132
Victorian, 107–9
Coolidge, Calvin, 123
Coolidge, Mrs. John Gardner, II, 83
corn, 145
crackers, water, 85
Cuisine Artistique, La
(Dubois), 205–6
Cunningham, Marion, 242
currant, red, jelly, 92–94
recipe for, 94
custard, 187
baked toasted coconut and vanilla, 148–49
daubing, 142
Davis, Joseph, 105
Dearborn, Carrie, 26
Decker, Peter, 34
deer hunting, 86–88
Delamere, Edmund, 84
Delamere, Ellen, 84
Delmonico’s, 17, 30, 166
desserts, 144
Dickinson, Amy, 225, 229, 230, 234, 236
Dickinson, Bruno, 225, 229
dining out, 130
dining rooms, 181–82
dinner, midday, 130, 144, 239
Dinner Party of the Century,
see
Fannie Farmer Dinner
dinners, Victorian, 1–2, 15–17, 32, 110
table manners and, 202–4
Donkin, Brian, 179
Dresser, Keith, 133, 227, 231, 232, 233
Drowne, Deacon Shem, 120
Dubois, Urbain, 205–6
eggbeaters, 164–65
egg flip, 137
eggs, 139, 165
Ehlenfeldt, Cindy, 133, 228, 232
Ehlenfeldt, Mike, 133, 228
Eleana, Marie, 133
Eleana, Ryan, 133
electricity, 128
Epicurean, The
(Ranhofer), 4, 18, 29, 145, 206
Erickson, David, 106, 113
Escoffier, Auguste, 17, 46, 56, 72, 75
Europe, 151–52, 164, 166–67, 204, 218
Expert Maid-Servant, The,
62
Family Life in 19th-Century America,
162
Faneuil, Peter, 119–20
Faneuil Hall, 87, 88, 117, 119–21, 126, 127
Fannie Farmer Dinner, 225–40
cheeses served after, 220–21
food preparation methods for, 30–32
idea for, 2, 4–5
Fannie Farmer Dinner
(continued)
kitchen team for, 132–33
menu for, 17–18
planning and preparation for, 15, 17–19, 30–32, 215–18
recipes for,
see
recipes
rehearsal for, 133
service for, 32, 133, 217, 232
table settings for, 183–84
wine list for, 223
Fanny Farmer Candy Shops, 242
Farmer, Cora, 25, 26, 241
Farmer, Fannie Merritt, 2, 11, 12–13, 17, 18, 23–30, 241–43
birth and childhood of, 25
Boston Cooking School and, 2, 12–13, 23, 25–28, 53, 56
cooking courses offered by, 54–55
cooking school founded by, 26
death of, 241
family of, 13
home of, 5, 12, 13, 39, 40
level measurements and, 57, 59
physical appearance of, 27
polio of, 26, 39
Farmer, John Franklin, 25
Farmer, Lillian, 25
Farmer, Mary (Fannie’s mother), 25–26
Farmer, Mary (Fannie’s sister), 25, 26
farmers, 122, 126
fat, clarifying, 142
fireplace, cooking in and around, 102, 108
fish, 111–12, 138, 139
salmon, 17–18, 112–13, 133, 138, 216, 217, 233
grilled, with caper vinaigrette, 114–15
flatware, 182–83
food coloring, 18, 167, 186–87
natural, how to make, 190
food(s):
American attitudes toward, 166–67
canned, 124, 164, 167, 179
commercialized production of, 85–86, 164, 167
cost of, 129–30
imported, 152, 154, 164
preservation of, 129, 144, 163, 179, 185
science and, 179–81, 236–37, 243
shopping for, 117–27
Francatelli, Charles, 205
Fresnaye, Louis, 146
Friary, Donald, 19
fricassée, 139
fried foods, 57, 181
Gardner, Mrs. Jack, 81
gas cookstoves, 4, 83, 105–6, 111, 129, 153
Geary, Andrea, 133, 226, 227, 230, 232, 234
gelatin, 4, 57, 63–64, 65, 111, 123, 167, 184–86
homemade, from calf’s feet, 42, 184–86, 227
recipe for, 190–91
Jell-O, 24, 111, 184, 185, 187, 239
powdered, lemon jelly using, 191–92
see also
jellies
Gillette, Fanny Lemira, 63
ginger, 154, 155–56
Canton sherbet, 18, 218, 233
recipe for, 156–57
Glasse, Hannah, 44
Godey’s Lady’s Book Receipts and Household Hints, The,
198
Gomes, Peter, 225
Good Housekeeper, The,
49
Goodwin, William W., 105
goose, 168–70, 216, 217
roast, 18, 233–34
chestnut stuffing, 173–74
with chestnut stuffing and jus, 171–72
Fannie’s applesauce to accompany, 177–78
Grand Marnier pastry cream, 211–12
Green, Steve, 11
griddle cakes, 143
grocery stores, 122–25
Guide Culinaire, Le
(Escoffier), 75
Hamersley, Fiona, 225, 229
Hamersley, Gordon, 225, 229, 232
Hamersley’s Bistro, 133, 225
happiness, 237–38, 239
Harland, Marion, 133, 164–65
Harper’s Bazaar,
61
Harris, William T., 59
heart, 139
Hirsch, Jim, 226–27
Hodgson, Anthony, 120
home cooking, 127–32, 137–40, 142–47, 153, 163–64, 180, 187, 237, 238
homes, Victorian, 11–12
dining rooms in, 181–82
kitchens in, 159–61, 163, 165, 180, 181
Hoosier cabinets, 160
hot closet, 108
Houchin, Jeremy, 118
House Beautiful,
61
How to Mix Drinks
(Thomas), 19
iceboxes, 108–9, 127, 163
ice sculpture, 226, 228–29, 235
Industrial Revolution, 60, 162, 167, 180, 182
Irish moss, 185
isinglass, 185
Island Creek Oysters, 17
James Beard’s American Cookery,
142
Janjigian, Andrew, 133
jellies, 18, 92–93, 111, 184, 186, 187, 189, 215–16, 234–35, 239
lemon, 189
using powdered gelatin, 191–92
orange snow, 188
red currant jelly, 92–94
recipe for, 94
see also
gelatin
Jell-O, 24, 111, 184, 185, 187, 239
jelly molds, 184, 189
Jennie June’s Cookbook,
47
Jones, Brian, 225, 229, 235–36
Joy of Cooking
(Rombauer), 76
Kellogg, Ella Eaton, 179–80
Kelly, Kate, 225
Kimball, Adrienne, 3, 7, 9–11, 12, 13, 92, 108–9, 183–84, 225, 229
Kimball, Charlie, 11
King’s Hand-Book of Boston,
69
kitchens, 159–61, 163, 165, 180, 181
kitchen tools and appliances, 164–65
Klein, Melissa, 133, 228, 232
Kummer, Corby, 146
Ladies’ Home Journal,
24
larding, 142
leaveners, 193–94, 196
lemon jelly, 189
using powdered gelatin, 191–92
limes, pickled, 146–47
Lincoln, Mary, 2, 3, 24, 28, 57–59, 74–75, 104, 105, 139, 143, 165, 179, 180
linoleum, 159–60
Little Women
(Alcott), 147
lobster, 73–75, 76, 111
à l’Américaine, 17, 72, 75–77, 217, 230–31
recipe for, 78–80
Lobster at Home
(White), 76
Locke, Frank, 69
Lodge, Henry Cabot, 82
Looking Backward: From 2000 to 1887
(Bellamy), 180
Lowell, John, 82–83
macaroni, 144, 145–46
and cheese, 146
Manchester, William, 238
Manners, Culture, and Dress of the Best American Society
(Wells), 165
manufactured goods, 164–65
margarine, 85–86, 186
markets, 117–27
marzipan, easy, 207
Massachusetts Horticultural Society, 133
McCarthy, Charlie, 83
McDowell, Debbie, 133, 228, 232
McDowell, Jake, 133, 228
McMurrer, Erin, 17, 72–74, 132–33, 215–16, 226, 227, 231, 232
measurements, 31, 57–59
meat, 138–39, 143
roasts, 89, 102–3, 108
Mencken, H. L., 27
Mills, Marjorie, 27
Miss Farmer’s School of Cookery, 26
Miss Parloa’s New Cook Book: A Guide to Marketing and Cooking
(Parloa), 24, 99
mock turtle soup, 17, 41–44, 46–49
recipe for, 50–52
Modern Cook, The
(Francatelli), 205
molasses, 147, 154
Montagne, Renee, 225, 228, 229
Morison, Samuel Eliot, 126–27
Mrs. Lincoln’s Baking Powder Company, 24