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

Raspberry Whip.

347 · First Edition, 1896

Ingredients

  • 1¼ cups raspberries.
  • White 1 egg.
  • 1 cup powdered sugar.

Method

  1. Put ingredients in bowl and beat with wire whisk until
  2. stiff enough to hold in shape; about thirty minutes will be
  3. required for beating.
  4. Pile lightly on dish, chill, surround
  5. with lady fingers, and serve with Boiled Custard.
  6. Strawberry Whip may be prepared in same way.
  7. Baked Custard.
  8. 4 cups scalded milk.
  9. 4 to 6 eggs.
  10. ½ cup sugar.
  11. ¼ teaspoon salt.
  12. Few gratings nutmeg.
  13. Beat eggs slightly, add sugar and salt, pour on slowly
  14. scalded milk; strain in buttered mould, set in pan of hot
  15. water.
  16. Sprinkle with nutmeg, and bake in slow oven
  17. until firm, which may be readily determined by running
  18. a silver knife through custard; if knife comes out clean,
  19. custard is done.
  20. During baking, care must be taken

Kitchen Notes

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

Original 1896 Text

Raspberry Whip. 1¼ cups raspberries. White 1 egg. 1 cup powdered sugar. Put ingredients in bowl and beat with wire whisk until stiff enough to hold in shape; about thirty minutes will be required for beating. Pile lightly on dish, chill, surround with lady fingers, and serve with Boiled Custard. Strawberry Whip may be prepared in same way. Baked Custard. 4 cups scalded milk. 4 to 6 eggs. ½ cup sugar. ¼ teaspoon salt. Few gratings nutmeg. Beat eggs slightly, add sugar and salt, pour on slowly scalded milk; strain in buttered mould, set in pan of hot water. Sprinkle with nutmeg, and bake in slow oven until firm, which may be readily determined by running a silver knife through custard; if knife comes out clean, custard is done. During baking, care must be taken