Apple Pie I

I wanted to share this recipe I found in one of my old cook books, The Boston Cooking-School Cook Book. The pie turned out great the last time I made it. I can’t wait to try it again next time I pickup some apples from the farmers market or grocery store.

One thing I have noticed is that in the 1800’s nutmeg was added to almost everything. Maybe not everything but it was used a lot. Sometimes I wonder if this was a trend for the time period. It was a way of “showing off” since it was an exotic spice and not grown in the United States. Maybe it was a way of adding flavor to recipes which did not carried much flavor of their own.

Fannie Merritt Farmer was a pioneering American culinary expert and cookbook author. She is best known for her influential work The Boston Cooking-School Cook Book, first published in 1896. She revolutionized American cooking by introducing standardized measurements. Teaspoons and cups are examples of these measurements. This innovation helped make recipes more precise and accessible to home cooks. Farmer was a strong advocate for nutrition. She believed in cooking as a science. Later, she focused on developing recipes for the sick and convalescent. Her legacy endures in modern kitchens, where her emphasis on accuracy and education continues to shape how we cook today.

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Fannie Merritt Farmer was known for her influential cookbooks and culinary education. Additionally, she lent her name and skills to product promotion. Notably, she promoted Cleveland’s Baking Powder. She also authored The New Book of Cookery, which was published in collaboration with the Cleveland Baking Powder Company.

This cookbook featured recipes that prominently used their baking powder. This approach aligned with Farmer’s emphasis on precision and quality in cooking. She associated her trusted name with Cleveland’s product. This helped reinforce its reputation for purity and reliability. She became one of the earliest examples of a culinary figure endorsing branded food products.