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

Omelet Soufflé.

322 · First Edition, 1896 · Report an issue

Ingredients

  • 2 eggs Yolks of eggs
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla
  • 4 eggs Whites of eggs
  • Few grains salt

Method

  1. Prepare as Soufflé au Rhum. ( Soufflé au Rhum. )
  2. Mound three-fourths of mixture on a slightly buttered platter.
  3. Decorate mound with remaining mixture forced through a pastry bag and tube.
  4. Sprinkle with powdered sugar, and bake ten minutes in a moderate oven.

From Soufflé au Rhum.

This recipe follows the method of Soufflé au Rhum. . Read the method above for any substitutions or additions specific to this recipe.

Method

  1. Beat yolks of eggs until lemon-colored.
  2. Add sugar, salt, and rum.
  3. Cut and fold in whites of eggs beaten until stiff and dry.
  4. Butter a hot omelet pan, pour in one-half mixture, brown underneath, fold gradually, turn on a hot serving-dish, and sprinkle with powdered sugar.
  5. Cook remaining mixture in same way.
  6. Soufflé au Rhum should be slightly underdone inside.
  7. At gentlemen's dinners rum is sometimes poured around soufflé and lighted when sent to table.

Kitchen Notes

  • Original calls for a moderate oven — about 350°F.

Original 1896 Text

2 eggs Yolks of eggs ¼ cup powdered sugar ½ teaspoon vanilla 4 eggs Whites of eggs Few grains salt Prepare as Soufflé au Rhum. Mound three-fourths of mixture on a slightly buttered platter. Decorate mound with remaining mixture forced through a pastry bag and tube. Sprinkle with powdered sugar, and bake ten minutes in a moderate oven.

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