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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Hot puddings and pudding sauces

Chestnut Soufflé.

333-334 · First Edition, 1896 · Report an issue

Ingredients

  • ½ cup sugar
  • 2 tablespoons flour
  • ½ cup milk
  • 1 cup chestnut purée
  • 3 egg whites

Method

  1. ¼ cup sugar. 2 tablespoons flour. 1 cup chestnut purée. ½ cup milk. Whites 3 eggs. Mix sugar and flour, add chestnuts and milk gradually; cook five minutes, stirring constantly; beat whites of eggs until stiff, and cut and fold into mixture. Bake as Fruit Soufflé; serve with Cream Sauce ( Fruit Soufflé. ) ( Chestnut Purée. ) ( Cream Sauce. )

From Fruit Soufflé.

This recipe uses the ingredients and method of Fruit Soufflé. . Read the method above for any substitutions or additions specific to this recipe.

Ingredients

  • ¾ cup fruit pulp, peach, apricot, or quince
  • 3 egg whites
  • to taste sugar

Method

  1. Rub fruit through sieve; if canned fruit is used, first drain from syrup.
  2. Heat and sweeten if needed; beat whites of eggs until stiff, add gradually hot fruit pulp, and continue beating; turn into buttered and sugared individual moulds, having them three-fourths full; set moulds in pan of hot water and bake in slow oven until firm, which may be determined by pressing with finger; serve with Sabyon Sauce.

Original 1896 Text

Chestnut Soufflé. ¼ cup sugar. 2 tablespoons flour. 1 cup chestnut purée. ½ cup milk. Whites 3 eggs. Mix sugar and flour, add chestnuts and milk gradually; cook five minutes, stirring constantly; beat whites of eggs until stiff, and cut and fold into mixture. Bake as Fruit Soufflé; serve with Cream Sauce

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