The Boston cooking-school cook book

Metadata

Gutenberg ID

65061

Title

The Boston cooking-school cook book

Language

en

Book source

Project Gutenberg

Description max 80 words

A definitive guide to scientific cookery, this volume elevates domestic arts through precise measurements and tested recipes. Blending the economy of tradition with modern chemistry, it transforms cooking into a disciplined science, offering everything from refined puddings to hearty cereals for the health-conscious household.

Summary up to 500 words

In 'The Boston Cooking-School Cook Book,' Fannie Merritt Farmer revolutionizes domestic science by merging ancient culinary wisdom with modern chemistry. She posits that cookery is not merely an art but a discipline requiring the knowledge of herbs, fruits, and the scientific principles of dietetics. Farmer argues that understanding food composition is essential for physical and mental well-being, asserting that humanity will soon learn to 'eat to live,' thereby reducing disease and enhancing productivity. The text serves as both a practical manual and an educational resource, encouraging readers to think critically about nutrition. A significant portion of the work is dedicated to cereals, which Farmer ranks first among vegetable foods due to their hardy growth and global prevalence. She provides rigorous nutritional analysis of grains like wheat, oats, rice, and corn, detailing their protein, fat, starch, and mineral content. Farmer offers precise instructions for preparing breakfast mushes, fried cereals, and rice dishes, emphasizing correct water ratios and cooking times to preserve texture. She notes that cereals should be cooked over hot water after an initial boil to prevent burning, and she provides specific tables for cooking various grains, from rolled oats to Indian meal. The book extensively covers macaroni preparations, ranging from simple boiled versions to complex Italian styles. Farmer details methods for boiling, baking, and creating sauces, including white sauces, tomato-based reductions, and cheese-infused variations. She explains that macaroni, while nutritious and cheap, lacks fat and should be combined with cream, butter, or cheese to become a perfect food. Recipes include Macaroni à l'Italienne, Baked Macaroni with Cheese, and Spaghetti, often served with rich sauces like Mocha or Chocolate Soufflé. A major section is devoted to puddings, offering recipes for steamed varieties such as apple, blueberry, and cranberry, as well as rich suet-based desserts like English Plum Pudding and Thanksgiving Pudding. Each recipe includes specific instructions for serving sauces, including lemon, vanilla, brandy-based, and hard sauces. Farmer also covers soufflés, breads, and cakes, providing detailed ingredient lists and step-by-step procedures. Beyond the kitchen, the text reflects the era's domestic ideals through advertisements for contemporary household goods, such as Magic Covers for pastry work, ice cream freezers, and specific brands of flour and coffee. Ultimately, Farmer's work elevates home cooking to a science, empowering housekeepers to achieve the highest standards of health and hospitality through careful testing, economy, and a deep understanding of food properties.

LLM editorial rating

4.5/5

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2026-07-09 12:40 UTC

Categories

• Cooking