Flavorings and extracts have been around for more than a hundred years. The 1923 edition of The Boston Cooking-School Cook Book had an advertisement for Foss’ Pure Flavoring Extracts in the back of the book. In Chapter 1, there was a description of flavoring extracts:
Flavoring Extracts
Many flavoring extracts are on the market. Examples: almond, vanilla, lemon, orange, rose, etc. These are made from the flower, fruit, or seed from which they are named. Strawberry, pineapple, and banana extracts are obtained from the fruits themselves or manufactured from chemicals.
The Boston Cooking School Cook Book (1923)
Well, if Miss Fannie says so!
Definitely, “sufficient” if Miss Fannie says so. 🙂
I agree, if Miss Fannie recommends it, it has to be good. Unfortunately, she was not there to vouch for it.
Interesting that the ad goes with the recommendation of the “late Miss Fannie M. Farmer.” It seems like the recommendation of a living person would have been more meaningful.
I didn’t realize extracts have been around that long. Nice to know!
I know that hundred-year-old recipes often call for vanilla, lemon, other extracts – but, like you, in many ways it seems surprising how long they’ve been around.