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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Poultry and game

Roast Turkey.

226-227 · First Edition, 1896 · Report an issue

Ingredients

  • ten-pound turkey
  • salt
  • one-third cup butter
  • one-fourth cup flour
  • two cups boiling water
  • one-half cup butter
  • one-half cup flour
  • buttered paper
  • parsley or celery tips

Method

  1. Dress, clean, stuff, and truss a ten-pound turkey, see pages 215-217. ( Pages 215-217 )
  2. Place on its side on rack in a dripping-pan, rub entire surface with salt, and spread breast, legs, and wings with one-third cup butter, rubbed until creamy and mixed with one-fourth cup flour.
  3. Dredge bottom of pan with flour.
  4. Place in a hot oven, and when flour on turkey begins to brown, reduce heat, baste with fat in pan, and add two cups boiling water.
  5. Continue basting every fifteen minutes until turkey is cooked, which will require about three hours.
  6. For basting, use one-half cup butter melted in one-half cup boiling water, and after this is used baste with fat in pan.
  7. During cooking turn turkey frequently, that it may brown evenly.
  8. If turkey is browning too fast, cover with buttered paper to prevent burning.
  9. Remove string and skewers before serving.
  10. Garnish with parsley or celery tips.

Kitchen Notes

  • A dripping-pan is a roasting pan.
  • Original calls for a hot oven — about 400°F.

Original 1896 Text

ten-pound turkey salt one-third cup butter one-fourth cup flour two cups boiling water one-half cup butter one-half cup flour buttered paper parsley or celery tips Dress, clean, stuff, and truss a ten-pound turkey, see pages 215-217. Place on its side on rack in a dripping-pan, rub entire surface with salt, and spread breast, legs, and wings with one-third cup butter, rubbed until creamy and mixed with one-fourth cup flour. Dredge bottom of pan with flour. Place in a hot oven, and when flour on turkey begins to brown, reduce heat, baste with fat in pan, and add two cups boiling water. Continue basting every fifteen minutes until turkey is cooked, which will require about three hours. For basting, use one-half cup butter melted in one-half cup boiling water, and after this is used baste with fat in pan. During cooking turn turkey frequently, that it may brown evenly. If turkey is browning too fast, cover with buttered paper to prevent burning. Remove string and skewers before serving. Garnish with parsley or celery tips.

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