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.

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1896

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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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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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Entrées

Chicken Croquettes I.

Name: Chicken Croquettes I
Ingredients: 1¾ cups chopped cold cooked fowl; ¼ teaspoon salt; ¼ teaspoon celery salt; Few grains cayenne; 1 teaspoon lemon juice; Few drops onion juice; 1 teaspoon finely chopped parsley; 1 cup Thick White Sauce

312 · First Edition, 1896 · Report an issue

Source and cookbook navigation

Transcribed from the 1896 first edition of The Boston Cooking-School Cook Book by Fannie Merritt Farmer.

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Ingredients

1¾ cups chopped cold cooked fowl
¼ teaspoon salt
¼ teaspoon celery salt
Few grains cayenne
1 teaspoon lemon juice
Few drops onion juice
1 teaspoon finely chopped parsley
1 cup Thick White Sauce

Method

Mix ingredients in order given.
Cool, shape, crumb, and fry same as other croquettes.
White meat of fowl absorbs more sauce than dark meat.
This must be remembered if dark meat alone is used.
Croquette mixtures should always be as soft as can be conveniently handled, when croquettes will be soft and creamy inside.

Original 1896 Text

1¾ cups chopped cold cooked fowl ¼ teaspoon salt ¼ teaspoon celery salt Few grains cayenne 1 teaspoon lemon juice Few drops onion juice 1 teaspoon finely chopped parsley 1 cup Thick White Sauce Mix ingredients in order given. Cool, shape, crumb, and fry same as other croquettes. White meat of fowl absorbs more sauce than dark meat. This must be remembered if dark meat alone is used. Croquette mixtures should always be as soft as can be conveniently handled, when croquettes will be soft and creamy inside.

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