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

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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Cakes, cookies, frostings, and confections

Sponge Cake.

417 · First Edition, 1896

Original 1896 Text

Sponge Cake. and add to first mixture. thirty minutes in a moderate oven. Grated rind one-half lemon . Whites 6 eggs. 1 cup flour. Yolks 6 eggs. 1 cup sugar. 1 tablespoon lemon juice. ¼ teaspoon salt. Beat yolks until thick and lemon-colored, add sugar gradually, and continue beating, using Dover egg-beater. Add lemon-juice, rind, and whites of eggs beaten until When whites are partially mixed with yolks, remove beater, and carefully cut and fold in flour Bake one hour in a slow oven, in an angel cake pan or deep narrow pan . Genuine sponge cake contains no rising properties, but is made light by the quantity of air beaten into both yolks which have the addition of soda and cream of tartar or baking powder require same oven temperature as butter When failures are made in Sunshine and Angel Cake, they are usually traced to baking in too slow an oven, and removing from oven before thoroughly