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 Egg-plant.

263 · First Edition, 1896 · Report an issue

Ingredients

  • egg-plant
  • one cup soft stale bread crumbs
  • two tablespoons butter
  • one-half tablespoon onion, finely chopped
  • three slices bacon
  • salt
  • pepper
  • one egg, beaten
  • buttered bread crumbs
  • a little stock or water, if necessary water

Method

  1. Cook egg-plant fifteen minutes in boiling salted water to cover.
  2. Cut a slice from top, and with a spoon remove pulp, taking care not to work too closely to skin.
  3. Chop pulp, and add one cup soft stale bread crumbs.
  4. Melt two tablespoons butter, add one-half tablespoon finely chopped onion, and cook five minutes; or try out three slices of bacon, using bacon fat in place of butter.
  5. Add to chopped pulp and bread, season with salt and pepper, and if necessary moisten with a little stock or water; cook five minutes, cool slightly, and add one beaten egg.
  6. Refill egg-plant, cover with buttered bread crumbs, and bake twenty-five minutes in a hot oven.

Kitchen Notes

  • Original calls for a hot oven — about 400°F.

Original 1896 Text

egg-plant one cup soft stale bread crumbs two tablespoons butter one-half tablespoon onion, finely chopped three slices bacon salt pepper one egg, beaten buttered bread crumbs a little stock or water, if necessary water Cook egg-plant fifteen minutes in boiling salted water to cover. Cut a slice from top, and with a spoon remove pulp, taking care not to work too closely to skin. Chop pulp, and add one cup soft stale bread crumbs. Melt two tablespoons butter, add one-half tablespoon finely chopped onion, and cook five minutes; or try out three slices of bacon, using bacon fat in place of butter. Add to chopped pulp and bread, season with salt and pepper, and if necessary moisten with a little stock or water; cook five minutes, cool slightly, and add one beaten egg. Refill egg-plant, cover with buttered bread crumbs, and bake twenty-five minutes in a hot oven.

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