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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Entrées

Sponge Fritters.

307-308 · First Edition, 1896

Ingredients

  • 2⅔ cups flour.
  • ⅓ cup sugar.
  • ⅔ cup scalded milk.
  • ⅓ yeast cake dissolved in 2
  • tablespoons lukewarm water.
  • Currant jelly.
  • ⅓ cup melted butter.
  • ¼ teaspoon salt.
  • 2 eggs.
  • Grated rind ½ lemon.
  • Quince marmalade.

Method

  1. Make a sponge of one-half the flour, sugar, milk, and dissolved yeast cake; let rise to double its bulk. Add
  2. remaining ingredients and let rise again. Toss on a
  3. floured board, roll to one-fourth inch thickness, shape
  4. with a small biscuit cutter (first dipped in flour), cover,
  5. and let rise on board. Take each piece and hollow in centre to form a nest. In one-half the pieces put onehalf teaspoon of currant jelly and quince marmalade
  6. mixed in the proportion of one part jelly to two parts
  7. marmalade. Brush with milk, edges of filled pieces.
  8. Cover with unfilled pieces and press edges closely together
  9. with fingers first dipped in flour. If this is not carefully
  10. done fritters will separate during frying. Fry in deep
  11. fat, drain on brown paper, and sprinkle with powdered
  12. sugar.
  13. Before making Croquettes, consult Rules for Testing
  14. Fat for Frying, page 23; Egging and Crumbing, page 25;
  15. Uses for Stale Bread, page 69; and Potato Croquettes,
  16. page 282.

Kitchen Notes

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

Original 1896 Text

Sponge Fritters. 2⅔ cups flour. ⅓ cup sugar. ⅔ cup scalded milk. ⅓ yeast cake dissolved in 2 tablespoons lukewarm water. Currant jelly. ⅓ cup melted butter. ¼ teaspoon salt. 2 eggs. Grated rind ½ lemon. Quince marmalade. Make a sponge of one-half the flour, sugar, milk, and dissolved yeast cake; let rise to double its bulk. Add remaining ingredients and let rise again. Toss on a floured board, roll to one-fourth inch thickness, shape with a small biscuit cutter (first dipped in flour), cover, and let rise on board. Take each piece and hollow in centre to form a nest. In one-half the pieces put onehalf teaspoon of currant jelly and quince marmalade mixed in the proportion of one part jelly to two parts marmalade. Brush with milk, edges of filled pieces. Cover with unfilled pieces and press edges closely together with fingers first dipped in flour. If this is not carefully done fritters will separate during frying. Fry in deep fat, drain on brown paper, and sprinkle with powdered sugar. Before making Croquettes, consult Rules for Testing Fat for Frying, page 23; Egging and Crumbing, page 25; Uses for Stale Bread, page 69; and Potato Croquettes, page 282.