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.

Read story
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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Cold desserts

Cold Cabinet Pudding.

356 · First Edition, 1896 · Report an issue

Ingredients

  • ¼ box or 1 tablespoon box gelatine or granulated gelatine
  • ¼ cup cold water
  • 2 cups scalded milk
  • 3 yolks of eggs
  • ⅓ cup sugar
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla
  • 1 tablespoon brandy
  • 5 lady fingers
  • 6 macaroons

Method

  1. 14 box gelatine or 1½ cup sugar. 1¼ tablespoons granulated gelatine. 16 teaspoon salt. ¼ cup cold water. 2 cups scalded milk. Yolks 3 eggs. 6 macaroons. 1 teaspoon vanilla. 1 tablespoon brandy, 5 lady fingers. Soak gelatine in cold water and add to custard made of milk, eggs, sugar, and salt; strain, cool slightly, and flavor. Place a mould in pan of ice water, decorate with candied cherries and angelica, cover with mixture, added carefully by spoonfuls; when firm, add layer of lady fingers (first soaked in custard), then layer of macaroons (also soaked in custard); repeat, care being taken that each layer is firm before another is added. Garnish, and serve with Cream Sauce I. and candied cherries ( Cream Sauce. ) ( Lady Fingers. ) ( Cream Sauce I. )

From Cream Sauce.

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

Ingredients

  • 1 cup cream

Method

  1. Make same as Thin White Sauce, using cream instead of milk.

Kitchen Notes

  • Scald milk means heat it until very hot, not boiling.

Original 1896 Text

Cold Cabinet Pudding. 14 box gelatine or 1½ cup sugar. 1¼ tablespoons granulated gelatine. 16 teaspoon salt. ¼ cup cold water. 2 cups scalded milk. Yolks 3 eggs. 6 macaroons. 1 teaspoon vanilla. 1 tablespoon brandy, 5 lady fingers. Soak gelatine in cold water and add to custard made of milk, eggs, sugar, and salt; strain, cool slightly, and flavor. Place a mould in pan of ice water, decorate with candied cherries and angelica, cover with mixture, added carefully by spoonfuls; when firm, add layer of lady fingers (first soaked in custard), then layer of macaroons (also soaked in custard); repeat, care being taken that each layer is firm before another is added. Garnish, and serve with Cream Sauce I. and candied cherries

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