Original 1896 Boston Cooking-School Cook Book

Front Cover
Courier Dover Publications, 1896 - Cooking - 567 pages
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Considered the "greatest American cookbook, " Fannie Merritt Farmer's "Boston Cooking-School Cook Book, " published over a century ago, was acclaimed for a number of innovations. It was the first to use timers now considered standard in American cooking (e.g. a level cupful, teaspoonful and tablespoonful); it relied on simple directions and showed a hitherto neglected concern for nutrition. Novices as well as practiced cooks of the period were treated to a vast amount of information that left nothing to the user's imagination - from instructions for building a fire to how to bone a bird.
  

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User Review  - dianaleez - LibraryThing

Basic but thorough. makes a great going off to college gift. My son requested a copy so he could learn to make french toast. Read full review

Contents

CHAPTER I
1
Food 1Milk for the Sick
11
CHAPTER II
17
How to Measure
27
CHAPTER III
36
0 I I I I 0 0 I 0 I 0 I I I I I I
43
Fauir Dramas
46
French Rusks
64
French Dressing 288 Oil Dressing II
290
Dressed Lettuce 292 Egg Salad I
296
302 Swedish Timbales
313
Tomato Fritters 305 Cutlets of Chicken
319
Lamb Croquettes 311 Birds in Aspic
325
Rice Pudding 328 Fruit Souflié
333
CHAPTER XXIV
339
Raspberry Whip
347

CHAPTER V
70
Corn Cake Sweetened with
75
CHAPTER VI
85
CHAPTER VII
92
Curried Eggs 97 Oyster Omelet
99
HowtoBind Soups
105
Brown Soup Stock 106 Imperial Soup
112
Clam Bouillon 117 Oyster Gumbo
119
Sours wrrnour Srocx
121
CHowDERS
127
Egg Custard 131 Salmon Forcemeat
133
SHELLISH
139
W us or Cooxmo Irsn
145
Baked Halibut with Stutling
148
Fried Fillets
155
WAYS or Cooxmo SHELLISH
161
or Baar
172
Broiled Beefsteak 176 Larded Fillet of Beef
180
Hamburg Steaks 178 Tripe a la Provencale
187
Broiled Lamb or Mutton Chops 192 Saddle of Mutton
195
Wars or Wanuma ovan Murrow AND Imus
198
Fricassee of Veal 202 India Curry 20 1
204
Pork Chops 209 Boiled Ham
210
Broiled Chicken 219 Boiled Capon with Cauliflower
219
Chicken a la Providence
220
Scalloped Chicken
233
Egg Sauce II
239
Champagne Sauce
241
Stufied Cucumbers
262
Stufied Peppers I
268
CHAPTER XX
276
French Potato Croqnettes
282
Swan Porarons
283
CHAPTER XXVI
365
Burnt Almond Ice Cream
374
Cream Horns 397 Palm Leaves
398
Gmoaaanaans COOKIES AND Wamzas
407
Hot Water Sponge Cake 416 Chocolate Cake
420
Velvet Cake
423
CHAPTER XXXII
433
CHAPTER XXXIII
442
Salted Almonds II 445 Nut Chocolate Caramels
449
White Fondant 453 Dipped Walnuts
455
Egg Sandwiches 459 Russian Sandwiches
461
Lobster it la Delmonico
467
CHAPTER XXXVI
473
Jgnn1g3
479
Canned Quinces
483
CHAPTER XXXVII
490
Albnmenized Milk
496
Chicken Broth
502
CHAPTER XXXIX
512
Mxuu 1on THANKSGIVING Dmmzn
520
Gnossuw
528
AfterDinner Cofiee Black Cof
537
396
538
80
541
153
542
158
548
84
550
365
557
85
560
373
564
92
586
Copyright

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About the author (1896)

Farmer was an American authority on cookery, born in Boston. She received her early education in Medford, Massachusetts, and graduated from the Boston Cooking School, of which she was a director from 1892 to 1902. In the latter year she founded Miss Farmer's School of Cookery, Boston, with the purpose of instructing housewives and nurses in the art of cookery, rather than training prospective domestic science teachers.

Bibliographic information