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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Vegetables and potatoes

Stuffed Tomatoes.

272 · First Edition, 1896

Ingredients

  • two tablespoons butter.
  • one-half tablespoon finely chopped onion.
  • one-half cup finely chopped cold cooked chicken.
  • one-half cup stale soft bread crumbs.
  • one egg slightly beaten.
  • salt.
  • pepper.
  • buttered cracker crumbs.

Method

  1. Wipe, and remove thin slices from stem end of six medium-sized tomatoes.
  2. Take out seeds and pulp, sprinkle inside of tomatoes with salt, invert, and let stand one-half hour.
  3. Cook five minutes two tablespoons butter with one-half tablespoon finely chopped onion.
  4. Add one-half cup finely chopped cold cooked chicken or veal, one-half cup stale soft bread crumbs, tomato pulp, and salt and pepper to taste.
  5. Cook five minutes, then add one egg slightly beaten and cook one minute, and refill tomatoes with mixture.
  6. Place in buttered pan, sprinkle with buttered cracker crumbs, and bake twenty minutes in a hot oven.

Original 1896 Text

Stuffed Tomatoes. Wipe, and remove thin slices from stem end of six me- dium-sized tomatoes. Take out seeds and pulp, sprinkle inside of tomatoes with salt, invert, and let stand one-half hour. Cook five minutes two tablespoons butter with one-half tablespoon finely chopped onion. Add one-half cup finely chopped cold cooked chicken or veal, one-half cup stale soft bread crumbs, tomato pulp, and salt and pepper to taste. Cook five minutes, then add one egg slightly beaten and cook one minute, and refill tomatoes with mixture. Place in buttered pan, sprinkle with but- tered cracker crumbs, and bake twenty minutes in a hot oven.