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.

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Water (Wheat flour spring Wheat flour)

7.2 0.9 12.9 Wheat flour (spring) Wheat flour (winter) Entire wheat flour 11.8 1.1 75.0 0.5 11.6 10.4 1.0 75.6 0.5 12.5 14.2 1.9 70.6 1.2 12.1 Graham flour 13.7 2.2 70.3 2.0 11.8 Pearl barley Rye meal 9.3 1.0 77.6 • 1.3 10.8 7.1 0.9 • 78.5 0.8 12.7

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