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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Bread, rolls, muffins, biscuits, and breakfast cakes

Doughnuts I.

81 · First Edition, 1896 · Report an issue

Ingredients

  • 1 cup sugar.
  • 2½ tablespoons butter.
  • 2 eggs .
  • 1 cup milk.
  • 1/4 teaspoon cinnamon.
  • 3½ teaspoons baking powder.
  • ¼ teaspoon grated nutmeg.
  • 1½ teaspoons salt.
  • Flour to roll .

Method

  1. Cream the butter, and add one-half sugar.
  2. Beat egg until light, add remaining sugar, and combine mixtures .
  3. Add three and one-half cups flour, mixed and sifted with baking powder, salt, and spices ; then enough more flour to make dough stiff enough to roll.
  4. Toss one-third of mixture on floured board, knead slightly, pat, and roll out to one-fourth inch thickness.
  5. Shape with a doughnut cutter, fry in deep fat, take up on a skewer, and drain on brown paper. Add trimmings to one-half remaining mixture, roll, shape, and fry as before ; repeat.
  6. Doughnuts should come quickly to top of fat, brown on one side, then be turned to brown on the other; avoid turning more than once.
  7. The fat must be kept at a uniform temperature.
  8. If too cold, doughnuts will absorb fat; if too hot, doughnuts will brown before sufficiently risen.
  9. See rule for testing fat.

Original 1896 Text

Doughnuts I. 1 cup sugar. 2½ tablespoons butter. 2 eggs . 1 cup milk. 1/4 teaspoon cinnamon. 3½ teaspoons baking powder. ¼ teaspoon grated nutmeg. 1½ teaspoons salt. Flour to roll . Cream the butter, and add one-half sugar. Beat egg until light, add remaining sugar, and combine mixtures . Add three and one-half cups flour, mixed and sifted with baking powder, salt, and spices ; then enough more flour to make dough stiff enough to roll. Toss one-third of mixture on floured board, knead slightly, pat, and roll out to one-fourth inch thickness. Shape with a doughnut cutter, fry in deep fat, take up on a skewer, and drain on brown paper. Add trimmings to one-half remaining mixture, roll, shape, and fry as before ; repeat. Doughnuts should come quickly to top of fat, brown on one side, then be turned to brown on the other; avoid turning more than once. The fat must be kept at a uniform temperature. If too cold, doughnuts will absorb fat; if too hot, doughnuts will brown before sufficiently risen. See rule for testing fat.

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