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 ↓

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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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Beef

Tripe Batter.

186 · First Edition, 1896 · Report an issue

Ingredients

  • Broiled Tripe. first three minutes. pepper. charcoal fire .
  • Tripe in Batter .

Method

  1. Mix one cup flour with one-fourth teaspoon salt; add gradually one-half cup cold water, and when perfectly smooth add one egg well beaten, one-half tablespoon vinegar and one teaspoon olive oil or melted butter.
  2. Lyonnaise Tripe. Cut honeycomb tripe in pieces two inches long by onehalf inch wide, having three cupfuls. ( Lyonnaise Tripe. )
  3. Put on a pan and place in oven that water may be drawn out.
  4. Cook one tablespoon finely chopped onion in two tablespoons butter until slightly browned, add tripe drained from water, and cook five minutes.
  5. Sprinkle with salt and pepper and finely chopped parsley .
  6. Tripe à la Creole. Cut, bake, and drain tripe as for Lyonnaise Tripe. ( Tripe à la Creole. ) ( Lyonnaise Tripe. )
  7. Cook same quantity of butter and onion, add one-eighth green pepper finely chopped, one tablespoon flour, onehalf cup stock, one-fourth cup drained tomatoes, and one fresh mushroom cut in slices; then add tripe and cook

Original 1896 Text

Tripe Batter. Broiled Tripe. first three minutes. pepper. charcoal fire . Tripe in Batter . Mix one cup flour with one-fourth teaspoon salt; add gradually one-half cup cold water, and when perfectly smooth add one egg well beaten, one-half tablespoon vinegar and one teaspoon olive oil or melted butter. Lyonnaise Tripe. Cut honeycomb tripe in pieces two inches long by onehalf inch wide, having three cupfuls. Put on a pan and place in oven that water may be drawn out. Cook one tablespoon finely chopped onion in two tablespoons butter until slightly browned, add tripe drained from water, and cook five minutes. Sprinkle with salt and pepper and finely chopped parsley . Tripe à la Creole. Cut, bake, and drain tripe as for Lyonnaise Tripe. Cook same quantity of butter and onion, add one-eighth green pepper finely chopped, one tablespoon flour, onehalf cup stock, one-fourth cup drained tomatoes, and one fresh mushroom cut in slices; then add tripe and cook

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