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 Cutlets.

310 · First Edition, 1896 · Report an issue

Ingredients

  • 2 cups chopped lobster meat
  • ½ teaspoon salt
  • Few grains cayenne
  • Few gratings nutmeg
  • 1 teaspoon lemon juice
  • 1 egg yolk
  • 1 teaspoon finely chopped parsley
  • 1 cup Thick White Sauce

Method

  1. Mix ingredients in order given, and cool. Shape in form of cutlets, crumb, and fry same as croquettes. Make a cut at small end of each cutlet, and insert in each the tip end of a small claw.
  2. Stack around a mound of parsley.
  3. Serve with Sauce Tartare. ( Sauce Tartare. )

From Sauce Tartare.

This recipe uses the ingredients and method of Sauce Tartare. . Read the method above for any substitutions or additions specific to this recipe.

Ingredients

  • ½ teaspoon mustard
  • 1 teaspoon powdered sugar
  • ½ teaspoon salt
  • few grains cayenne
  • 2 yolks eggs
  • ½ cup olive oil
  • 1½ tablespoons vinegar
  • ½ tablespoon each Capers
  • ½ tablespoon each Pickles
  • ½ tablespoon each Olives, finely chopped
  • ½ tablespoon each Parsley, finely chopped
  • ⅓ shallot, finely chopped
  • ¼ teaspoon powdered tarragon

Method

  1. Mix mustard, sugar, salt, and cayenne; add yolks of eggs, and stir until thoroughly mixed, setting bowl in pan of ice water.
  2. Add oil, at first drop by drop, stirring with a wooden spoon or wire whisk.
  3. As mixture thickens, dilute with vinegar, when oil may be added more rapidly.
  4. Keep in cool place until ready to serve, then add remaining ingredients.

Original 1896 Text

2 cups chopped lobster meat ½ teaspoon salt Few grains cayenne Few gratings nutmeg 1 teaspoon lemon juice 1 egg yolk 1 teaspoon finely chopped parsley 1 cup Thick White Sauce Mix ingredients in order given, and cool. Shape in form of cutlets, crumb, and fry same as croquettes. Make a cut at small end of each cutlet, and insert in each the tip end of a small claw. Stack around a mound of parsley. Serve with Sauce Tartare.

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