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To bridge this gap, Fannie Farmer emerged in 1896, setting a new standard with her cookbook. Notably, her recipe for angel food cake is not only a delicious dessert but also a testament to the clarity of measurement and instruction at a time when precision was lacking. The angel food cake—so light it was said an angel could eat it and still fly—has foundations that haven't changed much since Farmer's era.
Her detailed recipe, emphasizing measurable ingredients and clear instructions, laid the groundwork for modern cooking practices. For instance, she specified "whites, 8 eggs," but later editions transitioned to a volume measurement of one cup of egg whites, a more reliable approach in the culinary world.