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: Raised Oatmeal Muffins .
Ingredients: ¾ cup scalded milk.; ¼ cup sugar.; ½ teaspoon salt.; ¼ yeast cake dissolved in ¼ cup lukewarm milk.; 1 cup cold cooked oatmeal.; 2½ cups flour.

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 Oatmeal Muffins .

67 · First Edition, 1896

Ingredients

¾ cup scalded milk.
¼ cup sugar.
½ teaspoon salt.
¼ yeast cake dissolved in ¼ cup lukewarm milk.
1 cup cold cooked oatmeal.
2½ cups flour.

Method

Add sugar and salt to scalded milk ; when lukewarm, add dissolved yeast cake.
Work oatmeal into flour with tips of fingers, and add to first mixture; beat thoroughly, cover, and let rise over night.
In morning, fill buttered iron gem pans two-thirds full, let rise on back of range that pan may gradually heat and mixture rise to fill pan.

Kitchen Notes

Gem pans are small, shallow muffin tins.

Original 1896 Text

Raised Oatmeal Muffins . ¾ cup scalded milk. ¼ cup sugar. ½ teaspoon salt. ¼ yeast cake dissolved in ¼ cup lukewarm milk. 1 cup cold cooked oatmeal. 2½ cups flour. Add sugar and salt to scalded milk ; when lukewarm, add dissolved yeast cake. Work oatmeal into flour with tips of fingers, and add to first mixture; beat thoroughly, cover, and let rise over night. In morning, fill buttered iron gem pans two-thirds full, let rise on back of range that pan may gradually heat and mixture rise to fill pan.