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.

Browse the book ↓

Want to make your own card from a photo, URL, or recipe text? Turn a recipe photo into a card.

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.

Read story
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.

Read story
Fish and meat sauces

Sauce Béarnaise.

246 · First Edition, 1896 · Report an issue

Ingredients

  • 1 recipe Hollandaise Sauce II.
  • 1 teaspoon finely chopped parsley
  • 1 teaspoon fresh tarragon

Method

  1. To Hollandaise Sauce II. add one teaspoon each of finely chopped parsley and fresh tarragon. ( Hollandaise Sauce II. )
  2. Served with mutton chops, steaks, broiled squabs, smelts, or boiled salmon. ( Boiled Salmon. )

From Hollandaise Sauce II.

This recipe follows the method of Hollandaise Sauce II. . Read the method above for any substitutions or additions specific to this recipe.

Method

  1. Wash butter, divide in three pieces.
  2. Put one piece in a saucepan with vinegar and egg yolks; place saucepan in a larger one containing boiling water, and stir constantly with a wire whisk.
  3. Add second piece of butter, and, as it thickens, third piece.
  4. Remove from fire, and add salt and cayenne.
  5. If left over fire a moment too long it will separate.
  6. If a richer sauce is desired, add one-half teaspoon hot water and one-half tablespoon heavy cream.

Original 1896 Text

1 recipe Hollandaise Sauce II. 1 teaspoon finely chopped parsley 1 teaspoon fresh tarragon To Hollandaise Sauce II. add one teaspoon each of finely chopped parsley and fresh tarragon. Served with mutton chops, steaks, broiled squabs, smelts, or boiled salmon.

Suggest a correction