The Boston Cooking-School Cook Book

Fannie Merritt Farmer

First printing, 1896 · Little, Brown and Company, Boston

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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Want to make your own card from a photo, URL, or recipe text? Turn a recipe photo into a card.

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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Fish and shellfish

Fried Oysters.

Name: Fried Oysters
Ingredients: as needed selected oysters; to taste salt; to taste pepper; as needed flour; as needed egg; as needed cracker or stale bread crumbs; for garnish parsley; optional Sauce Tyrolienne

164 · First Edition, 1896 · Report an issue

Ingredients

as needed selected oysters
to taste salt
to taste pepper
as needed flour
as needed egg
as needed cracker or stale bread crumbs
for garnish parsley
optional Sauce Tyrolienne

Method

Clean, and dry between towels, selected oysters. Season with salt and pepper, dip in flour, egg, and cracker or stale bread crumbs, and fry in deep fat.
Drain on brown paper and serve on a folded napkin. Garnish with parsley and serve with or without Sauce Tyrolienne. ( Sauce Tyrolienne. )

Original 1896 Text

as needed selected oysters to taste salt to taste pepper as needed flour as needed egg as needed cracker or stale bread crumbs for garnish parsley optional Sauce Tyrolienne Clean, and dry between towels, selected oysters. Season with salt and pepper, dip in flour, egg, and cracker or stale bread crumbs, and fry in deep fat. Drain on brown paper and serve on a folded napkin. Garnish with parsley and serve with or without Sauce Tyrolienne.

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