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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Lamb and mutton

Casserole of Rice and Meat.

199 · First Edition, 1896 · Report an issue

Ingredients

  • steamed rice
  • two cups cooked mutton (finely chopped)
  • salt
  • pepper
  • cayenne
  • celery salt
  • onion juice
  • lemon juice
  • one-fourth cup cracker crumbs
  • one egg (slightly beaten)
  • enough to moisten stock or water
  • buttered paper
  • Tomato Sauce
  • veal (in place of mutton)

Method

  1. Line a mould, slightly greased, with steamed rice. Fill the centre with two cups cold, finely chopped, cooked mutton, highly seasoned with salt, pepper, cayenne, celery salt, onion juice, and lemon juice; then add one-fourth cup cracker crumbs, one egg slightly beaten, and enough hot stock or water to moisten. ( Steamed Rice. )
  2. Cover meat with rice, cover rice with buttered paper to keep out moisture while steaming, and steam forty-five minutes.
  3. Serve on a platter surrounded with Tomato Sauce. Veal may be used in place of mutton. ( Tomato Sauce. )

Original 1896 Text

steamed rice two cups cooked mutton (finely chopped) salt pepper cayenne celery salt onion juice lemon juice one-fourth cup cracker crumbs one egg (slightly beaten) enough to moisten stock or water buttered paper Tomato Sauce veal (in place of mutton) Line a mould, slightly greased, with steamed rice. Fill the centre with two cups cold, finely chopped, cooked mutton, highly seasoned with salt, pepper, cayenne, celery salt, onion juice, and lemon juice; then add one-fourth cup cracker crumbs, one egg slightly beaten, and enough hot stock or water to moisten. Cover meat with rice, cover rice with buttered paper to keep out moisture while steaming, and steam forty-five minutes. Serve on a platter surrounded with Tomato Sauce. Veal may be used in place of mutton.

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