Fanny Farmer and Her Egg Salad Recipe

Most Americans who cook have probably heard of the classic Fanny Farmer Cookbook but like me, most of you might not know anything about this fascinating woman’s life . Fanny was born in 1857 in Boston. She was a bright girl and her parents had high hopes for her and her education but soon after her high school graduation, Fanny suffered a debilitating stroke which left her paralyzed. Fannie remained an invalid for years but eventually learned to walk again, albeit with a limp.
It wasn’t until she was 31 that Fanny enrolled in the Boston Cooking School where her performance was considered by the faculty to be excellent. Upon her graduation in 1889 Fanny was asked to be assistant director of the school and eventually became its director. It was during this time that Miss Farmer published he first cookbook, the Boston Cooking School Cookbook.
Fanny Farmer eventually wrote six cookbooks and opened her own cooking school and named it Miss Farmers School of Cookery. The school was also noted for developing cooking supplies for the sick and disabled and focusing on teaching housewives how to prepare healthy and nutritious meals.
Well, we have 18 chickens now and  are collecting an awful lot of eggs. After experimenting with different recipes I have found Miss Farmers classic old time recipe to be the tastiest of all I have tried . Having fresh eggs doesn’t hurt either. The combination of dill, lemon, and mayonnaise is unbeatable!
Fanny Farmers Egg Salad Recipe:
  1. Eight hard boiled eggs peeled and chopped. Hard boiled eggs are much easier to peel when they are cold. Also note that all the following ingredients should be cold.
  2. 2 tablespoons lemon juice
  3. 2 teaspoons white vinegar
  4. 1 tablespoon chopped chives
  5. 1 tablespoon chopped dill, or 1 1/2 teaspoons dried dill weed
  6. a pinch of ground pepper.
  7. 1/3 cup mayonnaise

  8. 1/3 cup chopped green pepper. I never have this around when I make the recipe but it sounds like a good addition, adding a bit of crunch.

Directions:

  1. Combine mayo, lemon juice, vinegar, chives, dill, and pepper. Mix until well blended and add salt to taste.
  2. Add the green pepper and chopped eggs. Toss gently.

Yum!


It also passes the toddler taste test.

 Fannie Farmer Biography – life, family, parents, death, school, young, information, born, college, house http://www.notablebiographies.com/Du-Fi/Farmer-Fannie.html#ixzz1JbZ4nzfD

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-McKenzie

Comments

  1. Danièle says

    Yum indeed 🙂 What is the quantity for the mayo ? And so this mRs Farmers was Julia Child’s prototype!

  2. Justine/Sewcountrychick says

    Thanks Daniele I wouldn’t have noticed about the mayo! It’s 1/3 a cup.

  3. Danièle says

    There really is nothing like these traditional recipes for taste isn’t ther?

  4. Vintage Girl says

    Thank you for sharing the recipe and about Fannie. I didn’t know that hard boil eggs peel better cold, so that’s my problem! I am going to try this recipe this week, we loss 5 of our chickens, a weasel got in!

  5. Stacie says

    That looks so good. Perfect timing for all the eggs that have been dyed as well.

  6. A.J.A. says

    What a cutie patootie with that egg salad face 🙂 I will try this- our bunny likes dill, and so do I. Thanks for posting the recipe, and the history is inspiring too.