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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Cereals and eggs

Plain Omelet.

98 · First Edition, 1896 · Report an issue

Ingredients

  • 4 eggs
  • ¼ teaspoon salt
  • Few grains pepper
  • 4 tablespoons hot water
  • 1 tablespoon butter
  • 1½ cups Thin White Sauce

Method

  1. Separate yolks from whites.
  2. Beat yolks until thick and lemon colored; add salt, pepper, and hot water.
  3. Beat whites until stiff and dry, cutting and folding them into first mixture until they have taken up mixture.
  4. Heat omelet pan, and butter sides and bottom.
  5. Turn in mixture, spread evenly, place on range where it will cook slowly, occasionally turning the pan that omelet may brown evenly.
  6. When well "puffed" and delicately browned underneath, place pan on centre grate of oven to finish cooking the top.
  7. The omelet is cooked if it is firm to the touch when pressed by the finger.
  8. If it clings to the finger like the beaten white of egg, it needs longer cooking.
  9. Fold and turn on hot platter, and pour around one and one-half cups Thin White Sauce. ( Thin White Sauce. )
  10. Milk is sometimes used in place of hot water, but hot water makes a more tender omelet.

Kitchen Notes

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

Original 1896 Text

4 eggs ¼ teaspoon salt Few grains pepper 4 tablespoons hot water 1 tablespoon butter 1½ cups Thin White Sauce Separate yolks from whites. Beat yolks until thick and lemon colored; add salt, pepper, and hot water. Beat whites until stiff and dry, cutting and folding them into first mixture until they have taken up mixture. Heat omelet pan, and butter sides and bottom. Turn in mixture, spread evenly, place on range where it will cook slowly, occasionally turning the pan that omelet may brown evenly. When well "puffed" and delicately browned underneath, place pan on centre grate of oven to finish cooking the top. The omelet is cooked if it is firm to the touch when pressed by the finger. If it clings to the finger like the beaten white of egg, it needs longer cooking. Fold and turn on hot platter, and pour around one and one-half cups Thin White Sauce. Milk is sometimes used in place of hot water, but hot water makes a more tender omelet.

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