Lipstick - Brownie 009

One legend about the production of brownies is that of Bertha Palmer, an unmistakable Chicago socialite whose spouse claimed the Palmer House Hotel. In 1893, Palmer approached a baked good culinary specialist for a sweet reasonable for women going to the Chicago World's Columbian Exposition. She mentioned a cake-like dessert more modest than a bit of cake that could be remembered for boxed lunches. The outcome was the Palmer House Brownie with pecans and an apricot coat. The advanced Palmer House Hotel serves a sweet to supporters produced using the equivalent recipe.The name was given to the treat at some point after 1893, yet was not utilized by cook books or diaries at the time. Blending dissolved margarine in with chocolate to make a chocolate brownie The primary known printed utilization of "brownie" to portray a treat showed up in the 1896 form of the Boston Cooking-School Cook Book by Fannie Farmer, regarding molasses cakes prepared separately in tin molds. However, Farmer's brownies didn't contain chocolate. In 1899, the main realized formula was distributed in Machias Cookbook. They were classified "Brownie's Food". The formula shows up on page 23 in the cake part of the book. Marie Kelley from Whitewater, Wisconsin made the formula. The most punctual known distributed plans for an advanced style chocolate brownie showed up in the Home Cookery (1904, Laconia, NH), Service Club Cook Book (1904, Chicago, IL), The Boston Globe (April 2, 1905 p. 34), and the 1906 version of Farmer cookbook. These plans created a generally mellow and cake-like brownie. By 1907, the brownie was grounded in a conspicuous structure, showing up in Lowney's Cook Book by Maria Willet Howard (distributed by Walter M. Lowney Company, Boston) as a variation of the Boston Cooking School formula for a "Bangor Brownie". It added an additional egg and an extra square of chocolate, making a more extravagant, fudgier dessert. The name "Bangor Brownie" seems to have been gotten from the town of Bangor, Maine, which a spurious story states was the old neighborhood of a housewife who made the first brownie recipe. Maine food instructor and writer Mildred Brown Schrumpf was the primary advocate of the hypothesis that brownies were developed in Bangor. While The Oxford Companion to American Food and Drink (2007) disproved Schrumpf's reason that "Bangor housewives" had made the brownie, refering to the distribution of a brownie formula in a 1905 Fannie Farmer cookbook, in its subsequent version, The Oxford Encyclopedia of Food and Drink in America (2013) said it had found proof to help Schrumpf's case, as a few 1904 cookbooks that incorporated a formula for "Bangor Brownies