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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Lamb and mutton

Irish Stew with Dumplings.

197 · First Edition, 1896 · Report an issue

Ingredients

  • three pounds lamb from the fore-quarter
  • boiling water
  • one-half cup each carrot, cut in one-half inch cubes
  • one-half cup each turnip, cut in one-half inch cubes
  • one onion, cut in slices
  • four cups potatoes, cut in one-fourth inch slices, previously parboiled five minutes in boiling water
  • one-fourth cup flour
  • enough to form a thin smooth paste cold water
  • to taste salt
  • to taste pepper

Method

  1. Wipe and cut in pieces three pounds lamb from the fore-quarter.
  2. Put in kettle, cover with boiling water, and cook slowly two hours or until tender.
  3. After cooking one hour, add one-half cup each carrot and turnip cut in one-half inch cubes, and one onion cut in slices.
  4. Fifteen minutes before serving add four cups potatoes cut in one-fourth inch slices, previously parboiled five minutes in boiling water.
  5. Thicken with one-fourth cup flour, diluted with enough cold water to form a thin smooth paste.
  6. Season with salt and pepper, serve with Dumplings. ( Dumplings. )

Original 1896 Text

three pounds lamb from the fore-quarter boiling water one-half cup each carrot, cut in one-half inch cubes one-half cup each turnip, cut in one-half inch cubes one onion, cut in slices four cups potatoes, cut in one-fourth inch slices, previously parboiled five minutes in boiling water one-fourth cup flour enough to form a thin smooth paste cold water to taste salt to taste pepper Wipe and cut in pieces three pounds lamb from the fore-quarter. Put in kettle, cover with boiling water, and cook slowly two hours or until tender. After cooking one hour, add one-half cup each carrot and turnip cut in one-half inch cubes, and one onion cut in slices. Fifteen minutes before serving add four cups potatoes cut in one-fourth inch slices, previously parboiled five minutes in boiling water. Thicken with one-fourth cup flour, diluted with enough cold water to form a thin smooth paste. Season with salt and pepper, serve with Dumplings.

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