Culinary History Collection


Current Editor: Cynthia D. Bertelsen

Issue 6 Summer 2004

Mary J. Lincoln

By Ann Hertzler

Mary J. Lincoln (1844-1921) graduated from Wheaton seminary in Massachusetts in 1864. She married David Lincoln in 1865. Mary Lincoln was a noted writer and lecturer on household science and other highlight of her career include: 1879-1885 - principal Boston School of Cookery; 1893- 1903 - culinary editor for American Kitchen magazine. Mrs. Lincoln was an authority on food value and wrote for a large syndicate of newspapers.

Mary Johnson (Bailey) Lincoln was hired by Maria Parloa for the Boston Cooking School of the Woman's Education Association. She was the first to list ingredients and amounts at the head of the recipe and to designate level measurements. In addition to her many books and columns, Mrs. Lincoln was known for her teaching at the Boston Cooking School. She also traveled extensively and lectured on domestic science and home economics.

Examples from her cookbooks of pertinent "cooking" information:
The Boston Cook Book 1883;
The Boston Cooking School Cook Book 1884 (reprint with a new introduction by Janice Bluestein Longone*, 1996);
Peerless Cook Book 1886;
Carving and Serving 1886;
The Boston School Kitchen Text Book 1888;
What to Have for Luncheon 1904;
School Kitchen Text-Book 1915

Below are some examples of recipes and directions by Mary Lincoln:

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