Lowney's Cook Book
Lowney's cook book : illustrated in colors : a new guide for the housekeeper, especially intended as a full record of delicious dishes sufficient for any well-to-do family, clear enough for the beginner, and complete enough for ambitious providers / prepared and revised by ... Maria Willett Howard.
When you think of tempting chocolate treats, what comes to mind? Is it maybe… a brownie? The first known use of the word "brownie" for a dessert is in the 1896 edition of the Boston Cooking-School Cook Book by Fannie Farmer. But that recipe was for little molasses cakes, not chocolate. It wasn't until the 1906 version of Farmer's cook book that a chocolate brownie with a cake-like texture was featured. Chocolate brownies quickly gained in popularity across the United States.
And then came Lowney's Brownies.
The Walter M. Lowney Company was a candy manufacturer founded in Boston in the early 1880s. The company became well known for their baking and drinking chocolate products as well as hard candy and marshmallows. To promote their baking chocolate, the company published Lowney's Cook Book. It was written by a Lowney employee, Maria Willett Howard, who trained at the Boston Cooking School with Fannie Farmer. Ms. Howard improved on the Farmer brownie recipe, adding another egg and an additional square of baking chocolate – specifically, Lowney's Premium Chocolate. The result was a richer, fudgier brownie, and the dreams of chocolate lovers everywhere were answered. This 1912 edition of Lowney's Cook Book features 18 color plates showing delicious dishes that can be made using the company's products.
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Adoption Type: Build and Access the Collection
