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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Hot puddings and pudding sauces

Strawberry Sauce.

341 · First Edition, 1896

Ingredients

  • ½ cup butter.
  • 1 cup powdered sugar.
  • ½ cup strawberries.

Method

  1. Make as Hard Sauce, add strawberries, and beat until
  2. berries are well mashed.
  3. Creamy Sauce I.
  4. ¼ cup butter.
  5. 1½ cup powdered sugar.
  6. 2 tablespoons milk.
  7. 2 tablespoons wine.
  8. Cream the butter, add sugar gradually, and milk and wine drop by drop.
  9. If liquids are added too fast the
  10. sauce willhave a curdled appearance; it should be of soft,
  11. smooth consistency.
  12. Creamy Sauce II.
  13. Usesameproportions as given in Recipe I.
  14. If not careful in adding liquids, it will curdle; but this will make no
  15. difference, as the sauce is to be warmed over hot water.
  16. By careful watching and constant stirring, the ingredients will be perfectly blended; it should be creamy in consistency.

Original 1896 Text

Strawberry Sauce. ½ cup butter. 1 cup powdered sugar. ½ cup strawberries. Make as Hard Sauce, add strawberries, and beat until berries are well mashed. Creamy Sauce I. ¼ cup butter. 1½ cup powdered sugar. 2 tablespoons milk. 2 tablespoons wine. Cream the butter, add sugar gradually, and milk and wine drop by drop. If liquids are added too fast the sauce willhave a curdled appearance; it should be of soft, smooth consistency. Creamy Sauce II. Usesameproportions as given in Recipe I. If not careful in adding liquids, it will curdle; but this will make no difference, as the sauce is to be warmed over hot water. By careful watching and constant stirring, the ingredients will be perfectly blended; it should be creamy in consistency.