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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Entrées

Lobster Cream.

316-317 · First Edition, 1896 · Report an issue

Ingredients

  • 2 lb. lobster meat
  • ½ cup soft stale bread crumbs
  • ½ cup milk
  • ¼ cup cream
  • 2 teaspoons Anchovy essence
  • ½ teaspoon salt
  • Few grains cayenne
  • 3 egg whites

Method

  1. Remove lobster meat from shell and chop finely.
  2. Cook bread and milk ten minutes.
  3. Add cream, seasonings, and whites of eggs beaten until stiff.
  4. Turn into one slightly buttered timbale mould and two slightly buttered Dario moulds.
  5. Bake as Lobster Timbales. ( Lobster Timbales. )
  6. Remove to serving-dish, having larger mould in centre, smaller moulds one at either end.
  7. Pour around Lobster Sauce I., sprinkle with coral rubbed through a sieve, and garnish with pieces of lobster shell from tail, and parsley ( Lobster Sauce I. )

From Lobster Timbales.

This recipe follows the method of Lobster Timbales. . Read the method above for any substitutions or additions specific to this recipe.

Method

  1. Sprinkle slightly buttered Dario or timbale moulds with lobster coral rubbed through a strainer.
  2. Line moulds with Fish Force-meat I., fill centres with Creamed Lobster, and cover with force-meat.
  3. Put in a pan, half surround with hot water, place over moulds buttered paper, and bake twenty minutes in a moderate oven.
  4. Serve with Lobster or Béchamel Sauce.

Original 1896 Text

2 lb. lobster meat ½ cup soft stale bread crumbs ½ cup milk ¼ cup cream 2 teaspoons Anchovy essence ½ teaspoon salt Few grains cayenne 3 egg whites Remove lobster meat from shell and chop finely. Cook bread and milk ten minutes. Add cream, seasonings, and whites of eggs beaten until stiff. Turn into one slightly buttered timbale mould and two slightly buttered Dario moulds. Bake as Lobster Timbales. Remove to Pour around Lobster Sauce I., sprinkle with coral rubbed through a sieve, and garnish with pieces of lobster shell from tail, and parsley serving-dish, having larger mould in centre, smaller moulds one at either end.

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