One of the classic cookbooks, originally published in 1896 by Fannie Farmer and quickly became a turn-of-the-century best-seller. Farmer states in the introduction “At the earnest solicitation of educators, pupils, and friends, I have been urged to prepare this book, and I trust it may be a help to many who need its aid. It is my wish that it may not only be looked upon as a compilation of tried and tested recipes but that it may awaken an interest through its condensed scientific knowledge which will lead to deeper thought and broader study of what to eat.”
This cookbook is an extensive volume of over 600 pages covering cooking definitions, methods, and recipes:
- Food
- Cookery
- Beverages
- Bread and Bread Making
- Biscuits, Breakfast Cakes, and Shortcakes
- Cereals
- Eggs
- Soups
- Soups without Stock
- Soup Garnishments and Force-Meats
- Fish
- Beef
- Lamb and Mutton
- Veal
- Sweetbreads
- Pork
- Poultry and Game
- Fish and Meat Sauces
- Vegetables
- Potatoes
- Salads and Salad Dressings
- Entrees
- Hot Puddings
- Pudding Sauces
- Cold Desserts
- Ices, Ice Creams, and other Frozen Desserts
- Pastry
- Pies
- Pastry Desserts
- Gingerbreads, Cookies, and Wafers
- Cake
- Cake Fillings and Frostings
- Fancy Cakes and Confections
- Sandwiches and Canapes
- Recipes for the Chafing-Dish
- Fruits: Fresh and Cooked
- Jellies, Jams, and Marmalades
- The Canning of Fruits and Vegetables by the Open Kettle Method
- The Drying of Fruits and Vegetables
- Helpful Hints for the Young Housekeeper
- Suitable Combinations for Serving
- Food Values
Being a classic, over 100 years old, The Boston Cooking-School Cook Book is still available in reprints and as “The Original Fannie Farmer 1896 Cookbook”.
I have included an image of the original inscription:
“Presented to my wife, as a token of my affection, on our First Wedding Anniversary, June 22, 1923. DPL”
