Cover of The Boston Cooking-School Cook Book
The Boston Cooking-School Cook Book
Fannie Merritt Farmer
First printing, 1896 · Little, Brown and Company, Boston
Portrait of Fannie Merritt Farmer
Fannie Merritt Farmer
1857–1915

Principal of the Boston Cooking-School. Author of the first American cookbook to require level, standardized measurements. Published the first printing at her own expense after Little, Brown doubted it would sell.

Hundreds
of recipes
Original
page scans
1896
first edition
Card My Recipe
The Boston Cooking-School Cook Book
Fannie Merritt Farmer · 1896

Preserved from a verified first printing and organized as a working browser of recipes, menus, and reference sections. Recipe text remains verbatim to the 1896 book, with Kitchen Notes kept separate from the source text.

The book first appeared in 1896 after Farmer financed publication herself when Little, Brown doubted that a manual built on precise level measurements would find a wide readership. Its success brought the book into regular trade publication and helped fix cups, tablespoons, and teaspoons as the standard language of American recipe writing.

Born in Boston in 1857, Farmer went on to lead the Boston Cooking-School and to codify the level cup, tablespoon, and teaspoon that still structure American recipe writing. Her book is both a practical manual and a record of how domestic instruction was formalized at the end of the nineteenth century.

The book below keeps the table of contents, recipe cards, scanned page links, and menu structure together so the original volume can still be read and cooked from as a whole.

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Articles

Timing and reference page from the 1896 first edition of The Boston Cooking-School Cook Book
History
How Fannie Farmer Standardized American Cooking

Why the 1896 first edition mattered, and how level measurements, sequenced method, and kitchen instruction traveled from the Boston Cooking School into ordinary recipe writing.

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Portrait recipe card preview of Strawberry Short Cake I. from the Fannie Farmer collection
Preservation
From Historical Cookbook to Recipe Card

How a dense nineteenth-century cookbook page becomes a readable, source-linked card without quietly rewriting the historical record.

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Beef

Beef à la Mode.

181-182 · First Edition, 1896 · Report an issue

Ingredients

  • four-pound piece beef cut from the round
  • twelve large lardoons
  • salt and pepper
  • flour
  • pork fat
  • one-third cup each carrot, in dice
  • one-third cup each turnip, in dice
  • one-third cup each celery, in dice
  • one-third cup each onion, in dice
  • sprig of parsley
  • bit of bay leaf
  • half cover meat water

Method

  1. Insert twelve large lardoons in a four-pound piece of beef cut from the round.
  2. Make incisions for lardoons by running through the meat a large skewer.
  3. Season with salt and pepper, dredge with flour, and brown the entire surface in pork fat.
  4. Put on a trivet in kettle, surround with one-third cup each carrot, turnip, celery, and onion cut in dice, sprig of parsley, bit of bay leaf, and water to half cover meat.
  5. Cover closely and cook slowly four hours, keeping liquor below the boiling point.
  6. Remove to hot platter.
  7. Strain liquor, thicken and season

Kitchen Notes

  • A trivet is a rack that lifts the pan above the kettle bottom.

Original 1896 Text

four-pound piece beef cut from the round twelve large lardoons salt and pepper flour pork fat one-third cup each carrot, in dice one-third cup each turnip, in dice one-third cup each celery, in dice one-third cup each onion, in dice sprig of parsley bit of bay leaf half cover meat water Insert twelve large lardoons in a four-pound piece of beef cut from the round. Make incisions for lardoons by running through the meat a large skewer. Season with salt and pepper, dredge with flour, and brown the entire surface in pork fat. Put on a trivet in kettle, surround with one-third cup each carrot, turnip, celery, and onion cut in dice, sprig of parsley, bit of bay leaf, and water to half cover meat. Cover closely and cook slowly four hours, keeping liquor below the boiling point. Remove to hot platter. Strain liquor, thicken and season

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