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: Salad or Dinner Rolls.
Ingredients: one-fourth cup butter.; Parker House Rolls

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

Salad or Dinner Rolls.

62 · First Edition, 1896

Ingredients

one-fourth cup butter.
Parker House Rolls

Method

Use same ingredients as for Parker House Rolls, allowing one-fourth cup butter.
Shape in small biscuits, place in rows on a floured board, cover with cloth and pan, and let rise until light and well puffed.
Flour handle of wooden spoon and make a deep crease in middle of each biscuit, take up, and press edges together.
Place closely in buttered pan, cover, let rise, and bake twelve to fifteen minutes in hot oven.
From this same mixture crescents, braids, twists, bow-knots, and other fancy shapes may be made.

Kitchen Notes

Original calls for a hot oven — about 400°F.

Original 1896 Text

Salad or Dinner Rolls. Use same ingredients as for Parker House Rolls , allow- ing one-fourth cup butter. Shape in small biscuits, place in rows on a floured board, cover with cloth and pan, and let rise until light and well puffed. Flour handle of wooden spoon and make a deep crease in middle of each biscuit, take up, and press edges together. Place closely in buttered pan, cover, let rise, and bake twelve to fif- teen minutes in hot oven . From this same mixture cres- cents , braids , twists, bow-knots, and other fancy shapes may be made.