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
Lamb and mutton

Scotch Broth.

197 · First Edition, 1896 · Report an issue

Ingredients

  • three pounds mutton cut from fore-quarter
  • three pints cold water
  • one-half cup barley, soaked in cold water over night
  • one-fourth cup each carrot, cut in one-half inch dice
  • one-fourth cup each turnip, cut in one-half inch dice
  • one-fourth cup each onion, cut in one-half inch dice
  • one-fourth cup each celery, cut in one-half inch dice
  • to taste salt
  • to taste pepper
  • two tablespoons each butter
  • two tablespoons each flour
  • one-half tablespoon finely chopped parsley
  • rice (may be used in place of barley)

Method

  1. Wipe three pounds mutton cut from fore-quarter.
  2. Cut lean meat in one-inch cubes, put in kettle, cover with three pints cold water, bring quickly to boiling point, skim, and add one-half cup barley which has been soaked in cold water over night; simmer one and one-half hours, or until meat is tender.
  3. Put bones in a second kettle, cover with cold water, heat slowly to boiling point, skim, and add one and one-half hours.
  4. Strain water from bones and add to meat.
  5. Fry five minutes in two tablespoons butter, one-fourth cup each of carrot, turnip, onion, and celery, cut in one-half inch dice, add to soup with salt and pepper to taste, and cook until vegetables are soft.
  6. Thicken with two tablespoons each of butter and flour cooked together.
  7. Add one-half tablespoon finely chopped parsley just before serving.
  8. Rice may be used in place of barley.

Original 1896 Text

three pounds mutton cut from fore-quarter three pints cold water one-half cup barley, soaked in cold water over night one-fourth cup each carrot, cut in one-half inch dice one-fourth cup each turnip, cut in one-half inch dice one-fourth cup each onion, cut in one-half inch dice one-fourth cup each celery, cut in one-half inch dice to taste salt to taste pepper two tablespoons each butter two tablespoons each flour one-half tablespoon finely chopped parsley rice (may be used in place of barley) Wipe three pounds mutton cut from fore-quarter. Cut lean meat in one-inch cubes, put in kettle, cover with three pints cold water, bring quickly to boiling point, skim, and add one-half cup barley which has been soaked in cold water over night; simmer one and one-half hours, or until meat is tender. Put bones in a second kettle, cover with cold water, heat slowly to boiling point, skim, and add one and one-half hours. Strain water from bones and add to meat. Fry five minutes in two tablespoons butter, one-fourth cup each of carrot, turnip, onion, and celery, cut in one-half inch dice, add to soup with salt and pepper to taste, and cook until vegetables are soft. Thicken with two tablespoons each of butter and flour cooked together. Add one-half tablespoon finely chopped parsley just before serving. Rice may be used in place of barley.

Suggest a correction