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.

1000+
Preserved Recipes
567
Original Pages
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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Cold desserts

Charlotte Russe.

359 · First Edition, 1896

Ingredients

  • 14 box gelatine or 1¼ tablespoons granulated
  • gelatine.
  • ¼ cup cold water.
  • ½ cup scalded cream.
  • ½ cup powdered sugar.
  • Whip from 3½ cups thin
  • cream.
  • 1½ teaspoons vanilla.
  • 6 lady fingers.

Method

  1. Soak gelatine in cold water, dissolve in scalded cream,
  2. strain into a bowl, and add sugar and vanilla. Set bowl in pan of ice water and stir constantly until it begins to thicken, then fold in whip from cream, adding one-third
  3. at a time.
  4. Should gelatine mixture become too thick,
  5. melt over hot water, and again cool before adding whip.
  6. Trim ends and sides of lady fingers, place around inside of a mould, crust side out, one-half inch apart.
  7. Turn in mixture, spread evenly, and chill. Serve on glass
  8. dish and garnish with cubes of Wine Jelly.
  9. Charlotte
  10. Russe is sometimes made in individual moulds; these are

Original 1896 Text

Charlotte Russe. 14 box gelatine or 1¼ tablespoons granulated gelatine. ¼ cup cold water. ½ cup scalded cream. ½ cup powdered sugar. Whip from 3½ cups thin cream. 1½ teaspoons vanilla. 6 lady fingers. Soak gelatine in cold water, dissolve in scalded cream, strain into a bowl, and add sugar and vanilla. Set bowl in pan of ice water and stir constantly until it begins to thicken, then fold in whip from cream, adding one-third at a time. Should gelatine mixture become too thick, melt over hot water, and again cool before adding whip. Trim ends and sides of lady fingers, place around inside of a mould, crust side out, one-half inch apart. Turn in mixture, spread evenly, and chill. Serve on glass dish and garnish with cubes of Wine Jelly. Charlotte Russe is sometimes made in individual moulds; these are