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: To Whip Cream.
Ingredients: cream.; milk.

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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Cold desserts

To Whip Cream.

357 · First Edition, 1896

Ingredients

cream.
milk.

Method

Thin and heavy cream are both used in making and garnishing desserts.
Heavy cream is bought in half-pint, pint, and quart glass jars, and usually retails at sixty cents per quart; thin or strawberry cream comes in glass jars ormay be bought in bulk, and usually retails for thirty cents per quart.
Heavy cream is very rich; for which reason, when whipped without being diluted, it is employed as agarnish; even when so used, it is generally diluted with one-fourth to one-third its bulk in milk; when used in Whipping of cream. combination with other ingredients for making desserts, it is diluted from one-half to two-thirds its bulk in milk.

Original 1896 Text

To Whip Cream. Thin and heavy cream are both used in making and garnishing desserts. Heavy cream is bought in half-pint, pint, and quart glass jars, and usually retails at sixty cents per quart; thin or strawberry cream comes in glass jars ormay be bought in bulk, and usually retails for thirty cents per quart. Heavy cream is very rich; for which reason, when whipped without being diluted, it is employed as agar- nish; even when so used, it is generally diluted with one-fourth to one-third its bulk in milk; when used in Whipping of cream. combination with other ingredients for making desserts, it is diluted from one-half to two-thirds its bulk in milk.