[Sca-cooks] OT... Fannie Farmer's Last Supper

[yaini0625 at yahoo.com]

I am impressed. He even cooked the meals in a period stove instead of a modern stove. Would have changed timing and preparation dramatically.
A few years ago on PBS there was a show called the "Edwardian House." They took a 21st Century family and crew and had the live during the Edwardian time. I remember the cook being totally flabbergasted at the kitchen. I think they had to replace him at the end of the week.
Aelina

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-----Original Message-----
From: Johnna Holloway <johnnae at mac.com>
Sender: sca-cooks-bounces+yaini0625=yahoo.com at lists.ansteorra.org
Date: Fri, 01 Oct 2010 12:28:06 
To: <SCA_Subtleties at yahoogroups.com>; Cooks within the SCA<sca-cooks at lists.ansteorra.org>
Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] OT... Fannie Farmer's Last Supper

I actually got the book yesterday and thought it would be worth  
reporting on later.
It's by Chris Kimball of Cooks Illustrated.
Here's what the Christian Science Monitor had to say:
3. Fannie’s Last Supper: Re-creating One Amazing Meal from Fannie  
Farmer’s 1896 Cookbook

Fannie’s Last Supper, by Chris Kimball, 272 pp., $25.99 (on sale as of  
Oct. 5)

Leave it to Christopher Kimball, founder of America’s Test Kitchen and  
Cook’s Illustrated, to take Victorian cooking to the extreme. After  
moving into an 1859 five-story townhouse in Boston’s South End, the  
chef extraordinaire grew curious about the period, particularly in  
culinary terms. Using the legendary Fannie Farmer as a guide, Kimball  
set out to learn bygone techniques, ingredients and recipes,  
culminating with a 12-course Christmas dinner from the expert’s  
bestselling work "The Boston Cooking School Cook Book."

Mockturtle soup with fried brain balls, saddle of venison with  
lyonnaise potatoes and sugared beets, fried baby artichokes, and a  
trio of molded Victorian jellies only skim the surface of the  
elaborate 28-recipe dinner. In "Fannie's Last Supper," Kimball  
recreates the famed menu the way they did a century ago: from scratch,  
food coloring included. He even forgoes the luxury of most modern  
appliances, and installs an authentic cast iron coal stove into his  
kitchen.

As Kimball describes the daunting – even for him – task of testing and  
mastering the recipes, he recounts an American era rich in culinary  
history. His take is enthusiastic (“the meat would have to be larded,  
a technique I was eager to test”), frank (on Farmer: “To tart up a  
recipe, she would simply give it an ersatz French name”), and overall  
entertaining. Ambitious readers can attempt any of Kimball’s revamped  
recipes – he includes them in the book.

http://www.csmonitor.com/Books/2010/0930/3-promising-books-for-October/Fannie-s-Last-Supper-Re-creating-One-Amazing-Meal-from-Fannie-Farmer-s-1896-Cookbook

Definitely a volume for food historians and a good read for what  
promises to be a very wet homebound weekend.

Johnna

On Oct 1, 2010, at 9:34 AM, Helen Schultz wrote:

> To see the preview of an excellent recreation of a large 12-course  
> Victorian feast, visit this web site... www.fannieslastsupper.com
>
> ~~ Katarina Helene (Midrealm)
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