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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Bread, rolls, muffins, biscuits, and breakfast cakes

Raised Doughnuts.

82-83 · First Edition, 1896

Ingredients

  • 1 cup milk.
  • ¼ yeast cake.
  • ¼ cup lukewarm water.
  • 1 teaspoon salt.
  • ⅓ cup butter and lard mixed.
  • 1 cup light brown sugar.
  • 2 eggs.
  • ½ grated nutmeg.
  • Flour.
  • ¼ cup butter.
  • 1 cup sugar.
  • Yolks 2 eggs.
  • Whites 2 eggs.

Method

  1. Scald and cool milk; when lukewarm, add yeast cake dissolved in water, salt, and flour enough to make a stiff batter; let rise over night.
  2. In morning add shortening melted, sugar, eggs well beaten, nutmeg, and enough flour to make a stiff dough; let rise again, and if too soft to handle, add more flour.
  3. Toss on floured board, pat, and roll to three-fourths inch thickness.
  4. Shape with cutter, and work between hands until round.
  5. Place on floured board, let rise one hour, turn, and let rise again; fry in deep fat, and drain on brown paper.
  6. Cool, and roll in powdered sugar.

Original 1896 Text

Raised Doughnuts. 1 cup milk. ¼ yeast cake. ¼ cup lukewarm water. 1 teaspoon salt. ⅓ cup butter and lard mixed. 1 cup light brown sugar. 2 eggs. ½ grated nutmeg. Flour. ¼ cup butter. 1 cup sugar. Yolks 2 eggs. Whites 2 eggs. Scald and cool milk; when lukewarm, add yeast cake dissolved in water, salt, and flour enough to make a stiff batter; let rise over night. In morning add shortening melted, sugar, eggs well beaten, nutmeg, and enough flour to make a stiff dough; let rise again, and if too soft to handle, add more flour. Toss on floured board, pat, and roll to three-fourths inch thickness. Shape with cutter, and work between hands until round. Place on floured board, let rise one hour, turn, and let rise again; fry in deep fat, and drain on brown paper. Cool, and roll in powdered sugar.