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.

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.

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Vegetables and potatoes

Stuffed Artichokes.

254 · First Edition, 1896 · Report an issue

Ingredients

  • Boiled Artichokes
  • Chicken Force-meat I. or II.
  • Thin White Sauce

Method

  1. Prepare and cook as Boiled Artichokes, having them slightly underdone. ( Boiled Artichokes. )
  2. Fill with Chicken Force-meat I. or II., and bake thirty minutes in a moderate oven, basting twice with Thin White Sauce. ( Chicken Force-meat I. )
  3. Remove to serving-dish and pour around them Thin White Sauce. ( Thin White Sauce. )

From Boiled Artichokes.

This recipe follows the method of Boiled Artichokes. . Read the method above for any substitutions or additions specific to this recipe.

Method

  1. Cut off stem close to leaves, remove outside bottom leaves, trim artichoke, cut off one inch from top of leaves, and with a sharp knife remove choke; then tie artichoke with a string to keep its shape.
  2. Soak one-half hour in cold water.
  3. Drain, and cook thirty to forty-five minutes in boiling, salted, acidulated water.
  4. Remove from water, place upside down to drain, then take off string.
  5. Serve with Béchamel or Hollandaise Sauce.
  6. Boiled Artichokes often constitute a course at dinner.
  7. Leaves are drawn out separately with fingers, dipped in sauce, and fleshy ends

Kitchen Notes

  • Original calls for a moderate oven — about 350°F.

Original 1896 Text

Boiled Artichokes Chicken Force-meat I. or II. Thin White Sauce Prepare and cook as Boiled Artichokes, having them slightly underdone. Fill with Chicken Force-meat I. or II., and bake thirty minutes in a moderate oven, basting twice with Thin White Sauce. Remove to serving-dish and pour around them Thin White Sauce.

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