The Boston Cooking-School Cook Book

The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

Browse the Kitchen

Every one of the 1823 recipes, sorted by who — or what — they were.

Soups & Broths

103 recipes

Fish & Shellfish

228 recipes

Poultry & Game

127 recipes

Meat & Roasts

226 recipes

Vegetables & Salads

273 recipes

Puddings & Desserts

378 recipes

Cakes, Bread & Biscuits

183 recipes

Preserves & Pickles

32 recipes

Sauces & Seasonings

61 recipes

Drinks & Cordials

41 recipes

Eggs, Cheese & Dairy

69 recipes

Sweets & Confectionery

43 recipes

Sandwiches & Savouries

1 recipe

Cereals, Pasta & Rice

6 recipes

Fruit & Nuts

13 recipes

The Cook's Craft

12 recipes

More from the Kitchen

27 recipes

Rights & ReuseThe complete text of The Boston Cooking-School Cook Book (1896) is in the public domain in the United States — like all works published before 1928 — and is free to read, download, quote, teach from, and reuse. This digital edition (its transcription, restored images, and site design) is © 2026 PhotoOpAI, and any editorial commentary we add is clearly marked as ours; the underlying public-domain text carries no such restriction.