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.

Browse the book ↓
Soups, chowders, and soup preparations

Clam Soup with Poached Eggs.

119 · First Edition, 1896

Ingredients

  • ½ cup flour.
  • 1½ teaspoons salt.
  • ½ teaspoon pepper.
  • Few gratings nutmeg.
  • Whites 2 eggs.
  • 1 quart clams.
  • 4 cups milk.
  • 1 slice onion.
  • ½ cup butter.

Method

  1. Clean and pick over clams,using three-fourths cup cold water; reserve liquor.
  2. Put aside soft part of clams; finely chop hard part, add to liquor, bring gradually to boiling point, strain, then thicken with butter and flour cooked together.
  3. Scald milk with onion, remove onion, add milk and soft part of clams to stock; cook two minutes.
  4. Add seasonings, and pour over whites of eggs beaten stiff.

Kitchen Notes

  • Scald milk means heat it until very hot, not boiling.

Original 1896 Text

Clam Soup with Poached Eggs. ½ cup flour. 1½ teaspoons salt. ½ teaspoon pepper. Few gratings nutmeg. Whites 2 eggs. 1 quart clams. 4 cups milk. 1 slice onion. ½ cup butter. Clean and pick over clams,using three-fourths cup cold water; reserve liquor. Put aside soft part of clams; finely chop hard part, add to liquor, bring gradually to boiling point, strain, then thicken with butter and flour cooked together. Scald milk with onion, remove onion, add milk and soft part of clams to stock; cook two min- utes. Add seasonings, and pour over whites of eggs beaten stiff.