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

Roast Lamb.

195 · First Edition, 1896 · Report an issue

Ingredients

  • 1 leg of lamb
  • to taste salt
  • to taste pepper
  • for dredging flour
  • small quantity water

Method

  1. A leg of lamb is usually sent from market wrapped in caul; remove caul, wipe meat, sprinkle with salt and pepper, place on rack in dripping-pan, and dredge meat and bottom of pan with flour.
  2. Place in hot oven, and baste as soon as flour in pan is brown, and every fifteen minutes afterwards until meat is done, which will take about one and three-fourths hours.
  3. It may be necessary to put a small quantity of water in pan while meat is cooking.
  4. Leg of lamb may be boned and stuffed for roasting.
  5. See Stuffing, under Braised Mutton.
  6. Make gravy, following directions for Roast Beef Gravy on page 179, or serve with Currant Jelly Sauce. ( Roast Beef. ) ( Currant Jelly Sauce. ) ( Page 179 )
  7. To Carve a Leg of Lamb. Cut in thin slices across grain of meat, to the bone, beginning at top of the leg.

Kitchen Notes

  • Original calls for a hot oven — about 400°F.

Original 1896 Text

1 leg of lamb to taste salt to taste pepper for dredging flour small quantity water A leg of lamb is usually sent from market wrapped in caul; remove caul, wipe meat, sprinkle with salt and pepper, place on rack in dripping-pan, and dredge meat and bottom of pan with flour. Place in hot oven, and baste as soon as flour in pan is brown, and every fifteen minutes afterwards until meat is done, which will take about one and three-fourths hours. It may be necessary to put a small quantity of water in pan while meat is cooking. Leg of lamb may be boned and stuffed for roasting. See Stuffing, under Braised Mutton. Make gravy, following directions for Roast Beef Gravy on page 179, or serve with Currant Jelly Sauce. To Carve a Leg of Lamb. Cut in thin slices across grain of meat, to the bone, beginning at top of the leg.

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