Sample recipes from The Fannie Farmer Cookbook

Standing Rib Roast

Cooking time varies widely, depending on the shape of the roast and internal temperature. You”ll need a meat thermometer. Serve with York...

(1 Votes)

Baked Ham

Baked ham is an ideal main dish for beginning cooks and the best answer for the harried cook. It requires only that you put it into the o...

(1 Votes)

Giblet Broth

In general “giblets” refers to all the loose parts—the neck, heart, liver, and gizzard of poultry. A broth made of giblets and vegetables...

(1 Votes)

Braised Chestnuts

To shell chestnuts, cut slits or crisscross gashes in the flat sides of the chestnuts and drop them into boiling water for a minute or tw...

(1 Votes)

Waldorf Salad

Sometimes it's pleasing to have two different kinds of apples in a Waldorf salad, if the season is right and you can get different variet...

(1 Votes)

Christmas Stollen

Christmas Stollen are made from a sweet dough, rich in butter and eggs, with lemon rind, almonds, and candied fruit added for festive tri...

(1 Votes)

French Toast

French toast is always better if your bread is a little dry—a day or two old, or leave the slices out overnight. Serve these crusty slice...

(1 Votes)

Yorkshire Pudding

First cousin to the popover, this crisp, golden-brown puff is a glorious accompaniment to roast beef or Standing Rib Roast. Remove the ro...

(1 Votes)

Indian Pudding

Spicy, coarse, and dark brown, an old-fashioned dessert that celebrates the Indians' gift of com. Serve with heavy cream or vanilla ice c...

(1 Votes)

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Sign In using Email and Password