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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Fish and shellfish

Halibut à la Poulette.

139-140 · First Edition, 1896 · Report an issue

Ingredients

  • 1½ lbs. halibut
  • ¼ cup melted butter
  • ⅛ teaspoon pepper
  • 2 teaspoons lemon juice
  • Few drops onion juice
  • ¼ teaspoon salt

Method

  1. Clean fish and cut in eight fillets. Add seasonings to melted butter, and put dish containing butter in saucepan of hot water to keep butter melted.
  2. Take up each fillet separately with a fork, dip in butter, roll, and fasten with a small wooden skewer.
  3. Put in shallow pan, dredge with flour, and bake twelve minutes in hot oven.
  4. Remove paper, and bake twelve minutes in hot oven.
  5. Arrange on a rice border, garnish with parsley, and serve with Hollandaise Sauce II. ( Hollandaise Sauce II. )
  6. Skewers, arrange on platter for serving, pour around one and one-half cups Bechamel Sauce, and garnish with yolks of two hard boiled eggs rubbed through a strainer, whites of hard boiled eggs cut in strips, lemon cut fan-shaped, and parsley. ( Béchamel Sauce. ) ( Boiled Eggs. )

Kitchen Notes

  • Original calls for a hot oven — about 400°F.

Original 1896 Text

1½ lbs. halibut ¼ cup melted butter ⅛ teaspoon pepper 2 teaspoons lemon juice Few drops onion juice ¼ teaspoon salt Clean fish and cut in eight fillets. Add seasonings to melted butter, and put dish containing butter in saucepan of hot water to keep butter melted. Take up each fillet separately with a fork, dip in butter, roll, and fasten with a small wooden skewer. Put in shallow pan, dredge with flour, and bake twelve minutes in hot oven. Remove paper, and bake twelve minutes in hot oven. Arrange on a rice border, garnish with parsley, and serve with Hollandaise Sauce II. Skewers, arrange on platter for serving, pour around one and one-half cups Bechamel Sauce, and garnish with yolks of two hard boiled eggs rubbed through a strainer, whites of hard boiled eggs cut in strips, lemon cut fan-shaped, and parsley.

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