First published in 1883, the "Boston Cook Book" became a standard in American kitchens and was widely used in cooking classrooms. Lincoln, an instructor at the Boston Cooking School, influenced a generation of cooking professionals with this comprehensive cookbook.
Mary Johnson Bailey Lincoln was an instructor at the Boston Cooking School, where she influenced a generation of cooking professionals, including Fannie Farmer, with her methods based in the ""chemistry and philosophy of food."" The Boston Cook Book, published in 1883, became a standard in American kitchens and was also widely used in cooking classrooms. Specific instruction in the basics of technique, kitchen set-up, and preparation insured that young and/or inexperienced cooks would have great success with Mrs. Lincoln's recipes.