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

Salmi of Duck.

235 · First Edition, 1896 · Report an issue

Ingredients

  • cold roast duck
  • Spanish Sauce
  • one-fourth cup butter
  • one tablespoon finely chopped onion
  • a stalk celery
  • two slices carrot, cut in pieces
  • two tablespoons finely chopped lean raw ham
  • one-fourth cup flour
  • two cups Consommé
  • bit of bay leaf
  • sprig parsley
  • blade of mace
  • two cloves
  • one-half teaspoon salt
  • one-eighth teaspoon pepper
  • sherry wine
  • stoned olives
  • mushrooms, cut in quarters

Method

  1. Cut cold roast duck in pieces for serving.
  2. Reheat in Spanish Sauce. ( Spanish Sauce. )
  3. Spanish Sauce. Melt one-fourth cup butter, add one tablespoon finely chopped onion, a stalk of celery, two slices carrot cut in pieces, and two tablespoons finely chopped lean raw ham. ( Spanish Sauce. )
  4. Cook until butter is brown, then add one-fourth cup flour, and when well browned add two cups Consommé, bit of bay leaf, sprig of parsley, blade of mace, two cloves, one-half teaspoon salt, and one-eighth teaspoon pepper; cook five minutes.
  5. Strain, add duck, and when reheated add sherry wine, stoned olives, and mushrooms cut in quarters.
  6. Arrange on dish for serving, and garnish with olives and mushrooms.
  7. Grouse may be used in place of duck.

Original 1896 Text

cold roast duck Spanish Sauce one-fourth cup butter one tablespoon finely chopped onion a stalk celery two slices carrot, cut in pieces two tablespoons finely chopped lean raw ham one-fourth cup flour two cups Consommé bit of bay leaf sprig parsley blade of mace two cloves one-half teaspoon salt one-eighth teaspoon pepper sherry wine stoned olives mushrooms, cut in quarters Cut cold roast duck in pieces for serving. Reheat in Spanish Sauce. Spanish Sauce. Melt one-fourth cup butter, add one tablespoon finely chopped onion, a stalk of celery, two slices carrot cut in pieces, and two tablespoons finely chopped lean raw ham. Cook until butter is brown, then add one-fourth cup flour, and when well browned add two cups Consommé, bit of bay leaf, sprig of parsley, blade of mace, two cloves, one-half teaspoon salt, and one-eighth teaspoon pepper; cook five minutes. Strain, add duck, and when reheated add sherry wine, stoned olives, and mushrooms cut in quarters. Arrange on dish for serving, and garnish with olives and mushrooms. Grouse may be used in place of duck.

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