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 ↓

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
Current live Strawberry Short Cake I. recipe view 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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Entrées

Aspic Jelly.

323-324 · First Edition, 1896

Ingredients

  • 2 sprigs thyme.
  • 1 sprig savory.
  • 2 cloves.
  • ½ teaspoon peppercorns.
  • 1 bay leaf.
  • ⅓ cup white wine.
  • 1 box gelatine.
  • 1 quart White Stock for vegetables and white meat, or 1 quart Brown Stock for dark meat.
  • Juice 1 lemon.
  • Whites 3 eggs. spoons) in a saucepan; cook eight minutes, and strain, Aspic jelly is always made with meat stock, and is principally used in elaborate entrées where fish, chicken, game, or vegetables are to be served moulded in jelly.
  • In making Aspic Jelly, use as much liquid as the pan which is to contain moulded dish will hold.

Method

  1. Put vegetables, seasonings, and wine (except two tablereserving liquid. Add gelatine to stock, then add lemon juice. Heat to boiling point and add strained liquid.
  2. Season with salt and cayenne. Beat whites of eggs slightly, add two tablespoons wine, and dilute with one cup hot mixture. Add slowly to remaining mixture, stirring constantly until boiling point is reached. Place on back of range and let stand thirty minutes. Strain through a double cheese cloth placed over a fine wire strainer, or through a jelly bag.

Original 1896 Text

Aspic Jelly. 2 sprigs thyme. 1 sprig savory. 2 cloves. ½ teaspoon peppercorns. 1 bay leaf. ⅓ cup white wine. 1 box gelatine. 1 quart White Stock for vegetables and white meat, or 1 quart Brown Stock for dark meat. Juice 1 lemon. Whites 3 eggs. spoons) in a saucepan; cook eight minutes, and strain, Aspic jelly is always made with meat stock, and is principally used in elaborate entrées where fish, chicken, game, or vegetables are to be served moulded in jelly. In making Aspic Jelly, use as much liquid as the pan which is to contain moulded dish will hold. Put vegetables, seasonings, and wine (except two tablereserving liquid. Add gelatine to stock, then add lemon juice. Heat to boiling point and add strained liquid. Season with salt and cayenne. Beat whites of eggs slightly, add two tablespoons wine, and dilute with one cup hot mixture. Add slowly to remaining mixture, stirring constantly until boiling point is reached. Place on back of range and let stand thirty minutes. Strain through a double cheese cloth placed over a fine wire strainer, or through a jelly bag.

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