Way back in 1986, at one of my bridal showers I got a gift from a dear friend. She was older and wiser and incredibly creative. She was a co-worker at a floral shop that I worked at before I was married.
I still have that gift today and I have use it so much throughout the years that it is no longer in one piece! I don’t use it as much anymore. After almost 30 years of marriage I have mastered a few things. But that doesn’t mean I don’t still refer to it now and again.
That gift was a copy of the Fannie Farmer Cookbook!
The pages are well worn from constant reference when I was a newbie in the kitchen. Eventually the binding just fell right off, and now the back cover isn’t even attached.
It is the front and back covers that I go to most often these days. Both are printed with all kinds of kitchen tips and kitchen equivalents for measurements of flours, sugars, butter, and liquids.
Here in Canada, unless you want to pay a premium price, our butter does not come in sticks, so I am always referring to the guide as I find it easier to weigh the butter than measure in a cup. Yes, it does come wrapped in paper with guidelines for cutting the butter into 1/4, 1/2 and 1 cup measurements, but in baking you have to be accurate. Referring to these guides makes it easy to know exactly the weight I need.
Click to open pdf document and print
Today, I am sharing a few of my favorite kitchen equivalents from the Fannie Farmer Cookbook in a pdf that you can print for your own reference.
My daughter asked me if there was a place I could take the book to get it rebound. I think I like it just the way it is. It reminds me of my friend Sheila, and I know she would be so happy that it was used and loved so much that I have pretty much worn it out!
I have to admit I have yet to make a soufflé, but I am sure when I do it will be a mile high!
Do you have a favorite cookbook that is looking a little worse for wear because it is your go-to guide in the kitchen?