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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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.

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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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Veal, sweetbreads, and pork

Veal Loaf II.

205 · First Edition, 1896 · Report an issue

Ingredients

  • three pounds lean veal
  • two slices fat salt pork, thin cut
  • six common crackers, rolled
  • one-fourth cup melted butter
  • one egg, slightly beaten
  • salt
  • pepper
  • sage

Method

  1. Wipe three pounds lean veal, and remove skin and membrane.
  2. Chop finely or force through meat chopper, then add two slices fat salt pork cut one-fourth inch thick (also finely chopped), six common crackers (rolled), one-fourth cup melted butter, and one egg slightly beaten.
  3. Season highly with salt, pepper, and sage.
  4. Pack in a small bread pan, smooth evenly on top, and bake slowly three hours.
  5. Cool before turning from pan.
  6. Cut in thin slices for serving.

Original 1896 Text

three pounds lean veal two slices fat salt pork, thin cut six common crackers, rolled one-fourth cup melted butter one egg, slightly beaten salt pepper sage Wipe three pounds lean veal, and remove skin and membrane. Chop finely or force through meat chopper, then add two slices fat salt pork cut one-fourth inch thick (also finely chopped), six common crackers (rolled), one-fourth cup melted butter, and one egg slightly beaten. Season highly with salt, pepper, and sage. Pack in a small bread pan, smooth evenly on top, and bake slowly three hours. Cool before turning from pan. Cut in thin slices for serving.

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