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

Fruit Chartreuse.

355 · First Edition, 1896

Ingredients

  • wine.

Method

  1. Make fruit or wine jelly mixture.
  2. Place a mould in pan of ice water, pour in mixture one-half inch deep; when firm, decorate with candied cherries and angelica; add by spoonfuls more mixture to cover fruit; when this is firm, place a smaller mould in the centre on jelly, and fill with ice water.
  3. Pour gradually remaining jelly mixture between moulds; when firm, invert to empty smaller mould of ice water; then pour in some tepid water; let stand a few seconds, when small mould may easily be removed.
  4. Fill space thus made with fresh sweetened fruit, using shredded pineapple, sliced bananas, and strawberries.

Original 1896 Text

Fruit Chartreuse. Make fruit or wine jelly mixture. Place a mould in pan of ice water, pour in mixture one-half inch deep; when firm, decorate with candied cherries and angelica; add by spoonfuls more mixture to cover fruit; when this is firm, place a smaller mould in the centre on jelly, and fill with ice water. Pour gradually remaining jelly mixture between moulds; when firm, invert to empty smaller mould of ice water; then pour in some tepid water; let stand a few seconds, when small mould may easily be removed. Fill space thus made with fresh sweetened fruit, using shredded pineapple, sliced bananas, and strawberries. 14 box gelatine or