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: Fricassee of Lamb with Brown Gravy.
Ingredients: three pounds lamb from the fore-quarter.; one and one-half cups Brown Sauce made from liquor in which meatwas cooked after removing all fat.; salt.; pepper.; boiling water.; butter.

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

Fricassee of Lamb with Brown Gravy.

196 · First Edition, 1896

Ingredients

three pounds lamb from the fore-quarter.
one and one-half cups Brown Sauce made from liquor in which meatwas cooked after removing all fat.
salt.
pepper.
boiling water.
butter.

Method

Order three pounds lamb from the fore-quarter, cut in pieces for serving.
Wipe meat, put in kettle, cover with boiling water, and cook slowly until meat is tender.
Remove from water, cool, sprinkle with salt and pepper, dredge with flour, and sauté in butter or mutton fat.
Arrange on platter, and pour around one and one-half cups Brown Sauce made from liquor in which meatwas cooked after removing all fat.
It is better to cook meat the day before serving, as then fat may be more easily removed.

Original 1896 Text

Fricassee of Lamb with Brown Gravy. Order three pounds lamb from the fore-quarter, cut in pieces for serving. Wipe meat, put in kettle, cover with boiling water, and cook slowly until meat is tender. Remove from water, cool, sprinkle with salt and pepper, dredge with flour, and sauté in butter or mutton fat. Arrange on platter, and pour around one and one-half cups Brown Sauce made from liquor in which meatwas cooked after removing all fat. It is better to cook meat the day before serving, as then fat may be more easily removed.