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
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Original
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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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Cakes, cookies, frostings, and confections

Salted Pecans.

445 · First Edition, 1896 · Report an issue

Ingredients

  • to taste shelled pecans

Method

  1. Shelled pecans may be bought by the pound, which is much the best way when used for salting, as it is difficult to remove the nut meat without breaking.
  2. Fry same as Salted Almonds I. or II. ( Salted Almonds I. )
  3. Care must be taken that they do not remain in fat too long; having a dark skin, color does not determine when they are sufficiently cooked.

From Salted Almonds I.

This recipe follows the method of Salted Almonds I. . Read the method above for any substitutions or additions specific to this recipe.

Method

  1. Blanch one-fourth pound Jordan almonds and dry on a towel.
  2. Put one-third cup olive oil in a very small saucepan.
  3. When hot, put in one-fourth of the almonds and fry until delicately browned, stirring to keep almonds constantly in motion.
  4. Remove with a spoon or small skimmer, taking up as little oil as possible.
  5. Drain on brown paper and sprinkle with salt; repeat until all are fried.
  6. It may be necessary to remove some of the salt by wiping nuts with a napkin.

Original 1896 Text

to taste shelled pecans Shelled pecans may be bought by the pound, which is much the best way when used for salting, as it is difficult to remove the nut meat without breaking. Fry same as Salted Almonds I. or II. Care must be taken that they do not remain in fat too long; having a dark skin, color does not determine when they are sufficiently cooked.

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