The Boston Cooking-School Cook Book

Fannie Merritt Farmer

First printing, 1896 · Little, Brown and Company, Boston

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.

1000+

Preserved Recipes

567

Original Pages

1896

First Edition

Card My Recipe

The Boston Cooking-School Cook Book

Name: Blanquette of Lamb.
Ingredients: two cups meat in two cups sauce.; one-fourth cup each of butter.; one cup White Stock.; one cup of milk which has been scalded.; one tablespoon Mushroom Catsup.; salt.; pepper.

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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Lamb and mutton

Blanquette of Lamb.

199 · First Edition, 1896

Ingredients

two cups meat in two cups sauce.
one-fourth cup each of butter.
one cup White Stock.
one cup of milk which has been scalded.
one tablespoon Mushroom Catsup.
salt.
pepper.

Method

Cut remnants of cooked lamb in cubes or strips.
Reheat two cups meat in two cups sauce,-sauce made of one-fourth cup each of butter and flour, one cup White Stock, and one cup of milk which has been scalded with two blades of mace.
Season with salt and pepper, and add one tablespoon Mushroom Catsup, or any other suitable table sauce.
Garnish with large croutons, serve around green peas, or in a potato border, sprinkled with finely chopped parsley.

Original 1896 Text

Blanquette of Lamb. Cut remnants of cooked lamb in cubes or strips. Re- heat two cups meat in two cups sauce,-sauce made of one-fourth cup each of butter and flour, one cup White Stock, and one cup of milk which has been scalded with two blades of mace. Season with salt and pepper, and add one tablespoon Mushroom Catsup, or any other suit- able table sauce. Garnish with large croutons, serve around green peas, or in a potato border, sprinkled with finely chopped parsley.