Grapefruit Pudding Cake for Fannie Farmer’s Birthday

Fannie Farmer
(Source)

Fannie Merritt Farmer was born in Massachusetts on March 23, 1857, the oldest of four daughters. Unlike many of her contemporaries, Farmer’s family placed a premium on education and it was expected that she would go to college, rather than marry right after school. Unfortunately, at age 16, Farmer suffered a stroke that left her partially paralyzed and unable to walk. She would eventually regain the use of her legs, but would never have full function again. Instead of going to college, Farmer was looked after by her parents, and spent the time learning to cook.

At age 30, she enrolled in the Boston Cooking School, and spent the next 9 years excelling in the study of “domestic science,” as it was known. After graduating, she took a job as an assistant to the director, and in 1891 she became principal of the School.

What do we owe to this turn-of-the-century domestic scientist? Modern baking in the United States. Prior to Farmer’s work, baking instructions were conversational and inconsistent (when you see old recipes, you might notice that no baking temperatures are given, or “as much as you like” accompanies an important ingredient), but she developed the “level measurement” system that we all take for granted today. Critics said she was taking the art and creativity out of baking. However, standard measurements allowed for adjustments in standard, measured ways, and also allowed for recipes to be transmitted to the next generation, without anything being lost in translation. Recipes improve, multiply, flourish, all because bakers are now able speak the same language–thanks to Fannie Farmer, the so-called “Mother of Level Measurements.”

In 1896, Farmer published a cookbook, The Boston Cooking School Cookbook, full of recipes that used her level measuring system. Little was expected to come of the book, and at first only 3,000 copies were printed. Instead it became hugely popular, and extremely influential, so much so that it is still in print today, under a new, more accurate name: the Fannie Farmer Cookbook. Years later, the book was updated by another amazing woman food writer, Marion Cunningham, who, in 1979, was hired to revise the Fannie Farmer Cookbook  for contemporary audiences.

Initially, my only goal was to bake a dessert from Fannie Farmer’s Boston Cooking-School Cook Book to celebrate her 160th birthday. But skimming through the recipes I found online from the first edition were leaving me less than inspired. There were plenty of cakes, pies, desserts, and puddings. I love all those things, don’t get me wrong, but nothing was jumping off the page.

That’s when I stumbled onto a recipe for Lemon Pudding Cake, a Marion Cunningham recipe from the Fannie Farmer Cookbook. I have been so into pudding lately, of all sorts. I was not really a fan of snack packs as a child, but I did love the warm chocolate pudding that my mom made me as a child (I wrote about that here). Last fall, I wrote about a cornmeal-based “Indian pudding.” And just earlier this month, I made my friend Sarah’s grandmother’s bread pudding. Definitely a theme. I had lots of grapefruit on hand, but only a few lemons, so that’s what I used. You could also make this recipe with the traditional lemon. The recipe is exactly the same, just do not add salt and sub in 1/3 cup lemon juice for the the grapefruit and lemon juices in the recipe below.

Grapefruit Pudding Cake

Grapefruit Pudding Cake2

Grapefruit Pudding Cake6

Grapefruit Pudding Cake8

Grapefruit Pudding Cake
Slightly adapted from Lemon Pudding in The Fannie Farmer Cookbook, by Marion Cunningham, 13th Edition

Grapefruit Pudding Cake Ingredients:
2 tbsp butter, softened
3/4 cup, plus 2 tbsp sugar
3 eggs, separated
1 cup whole milk
1 tbsp lemon juice
1/3 cup grapefruit juice
1 tbsp grapefruit zest
1 1/2 tbsp flour
1/8 tsp salt

Grapefruit Pudding Cake Instructions:

Heat oven to 350 degrees.

Add butter to a large dish. Beat for 30 seconds with a hand mixture until smooth. Gradually add all but 1 tbsp of sugar, mixing between each addition, until everything is incorporated and very smooth.

Beat in the egg yolks, one at a time, beating between each egg yolk addition until fully incorporated.

Add in the milk, lemon juice, grapefruit juice, zest, flour. Beat just until everything looks well incorporated and uniform. The mixture will be foamy.

In a separate bowl, use a hand beater to beat the egg whites until they turn just white and begin to combine. Sprinkle with remaining 1 tbsp sugar. Continue beating for a few seconds until soft peaks form. Use a spatula or wooden spoon to gently fold the mixture into the egg yolk batter. Continue to fold until the the mixture is uniform, then stop immediately. Your batter will look lumpy and foamy.

In at least a 2-inch deep baking pan, place your empty 1 1/2 quart baking dish. Pour hot water into the baking pan, around, but not into, the baking dish. Pour enough water so that it fills about halfway up the side of the baking dish.

Pour your cake batter into the baking dish and slide into the oven.

Bake for 50-60 minutes, being sure to not let it get too brown. It should be light and golden. Keep an eye on it, but try not to open the oven door often.

This dish can be served after it has just cooled, or it can be served chilled.

Grapefruit Pudding Cake7

What you have when you remove it from the oven is a sponge cake floating over a delicious grapefruit custard. This might very well be my dream dessert. In one dish! It’s magic. I can’t wait to try it with another fruit juice, or chocolate. It’s a fantastic recipe to celebrate an amazing lady. Happy birthday, Fannie!

Grapefruit Pudding Cake4

Sarah (Ferguson) Potter’s Grandma’s Olde Time Bread Pudding

alta

Alta, as a teenager

As a genealogist, it’s not every day that you meet someone in the same profession as you, at least not in person. That’s why I’m so lucky to know Sarah (Ferguson) Potter. Sarah is a genealogist, who has been researching her own genealogy since she was in 8th grade. Five years ago she started Modern Ancestry, a genealogy company that focuses on combining research with creative products, such as family history books, custom photo albums, documentary-style films and recipe books.

When I reached out to Sarah about this post, I was so excited that she agreed to participate. Sometimes when I interview ladies for this blog, there is some back and forth on the recipe they would like to share. However, Sarah had recently gifted her sister with a collection of their favorite family dishes while growing up for Christmas, so she had several recipes to choose from. On top of that, she had already done so much of her own research on her family that it was fascinating to read everything she had to share about her grandmother.  And what better way to kick off Women’s History Month than by remembering an entrepreneurial American woman?

Sarah’s grandmother, Alta, was born in 1915 in Minooka, Illinois and raised in Morris, Illinois. She was the oldest of 8 children, and helped raise her 7 siblings with her single mother during the Depression. She quit high school at age 15 and began working at the Cameron Inn, where she lived with the owners and worked every job she could.

alta-clippings

Later, after she married her husband, Chet Ferguson, Alta worked with her mother, Carrie, at the Carson House cooking homemade meals for weary travelers and guests. Twelve years after she married her husband, she and her husband went on to have three children. During that time, she devoted her time to raising her children, but in the 1960s she decided to go back to work. She began working at a restaurant in Morris called Sis’ Drive-In. Later, she and a business partner would buy the restaurant and run it themselves before selling in the early 1980s.

sarahandalta

Sarah and her grandmother, Alta.

While Sarah was lucky enough to have several of her grandmother’s recipes to choose from, she found it difficult to pick one that held the best memories of her grandmother. She settled on her grandmother’s bread pudding. While unsure exactly where the recipe came from, it was a favorite at her grandmother’s restaurant, and years later customers would approach her father and aunts and tell them how much they loved the dish.

It was a dish that Sarah found so delicious that she remembered it through the years. It was not a dish that her grandmother made for every meal, but certainly for special occasions, and she was kind enough to share the recipe here on the Hungry Genealogist. After trying the recipe, let me tell you, you will not be disappointed. The recipe is simple to make and is made with simple ingredients, but the dish comes out of the oven looking quite luxurious and tasting even better than it looks.

bread-pudding3

bread-pudding5

bread-pudding6

bread-pudding7

Grandma’s Olde Time Bread Pudding

Olde Time Bread Pudding Ingredients:
6 slices day-old bread
3 tbsp butter
1/2 cup raisins
1/4 tsp salt
1/2 cup sugar
3 eggs, beaten
3 cups milk, scalded
1/4 tsp cinnamon

Olde Time Bread Pudding Instructions:

Preheat oven to 350 degrees.

Toast the bread and butter while still hot. Arrange the bread in a buttered baking dish that is at least one quart in size. Sprinkle the raisins over the top of the toast.

In a medium bowl, whisk together the eggs, salt, and all but 2 tbsp of the sugar. Add the milk and whisk to blend.

Pour the egg and milk mixture over the toast and raisins and allow to sit for about 10 minutes, occasionally pressing the bread down into the milk mixture to absorb.

Mix the cinnamon with the remaining 2 tbsp of sugar and sprinkle over the top of the mixture.

Bake for about 25 minutes, or until the top is slightly browned and a knife inserted into the center comes out clean.

Serve warm or cold.

bread-pudding

bread-pudding8

Sarah told me that, even though her grandmother is no longer living, her cousin David still makes her grandmother’s bread pudding recipe, with a rum or bourbon sauce. She said that she has not made the recipe since her grandmother passed away, but that she hopes to try to make it for herself and her family soon. If you would like to learn more about the work that Sarah does, please visit her website and check it out for yourself! Sarah, thank you so much for telling us about your impressive grandmother, and sharing her delicious recipe!