Mary Johnson Bailey Lincoln

Mary Johnson Bailey Lincoln

Mary Johnson Bailey Lincoln
Born	(1844-10-26)October 26, 1844 Hingham, Massachusetts, U.S.
Died	October 14, 1921(1921-10-14) (aged 76) Boston, Massachusetts, U.S.
Occupation	Cookbook author, educator
Known for	The Boston Cooking-School Cook Book

Mary Johnson Bailey Lincoln (October 26, 1844 – October 14, 1921) was an American cookbook author and educator. She is best known for her influential cookbook, The Boston Cooking-School Cook Book, which became a widely used culinary reference book in the late 19th and early 20th centuries.

Early Life and Education

Mary Johnson Bailey was born on October 26, 1844, in Hingham, Massachusetts. She grew up in a family that valued education and cooking. Her mother, Martha Johnson Bailey, was an accomplished cook and taught Mary the basics of cooking from a young age.

Mary attended the Hingham Academy and later enrolled in the Boston Cooking School, where she honed her culinary skills and developed a passion for teaching others about cooking.

Career

After completing her studies at the Boston Cooking School, Mary Johnson Bailey Lincoln became an instructor at the school. She quickly gained recognition for her teaching abilities and her expertise in the field of cooking.

In 1884, Lincoln published her first cookbook, The Boston Cooking-School Cook Book. The book was an instant success and went on to become one of the most popular and influential cookbooks of its time. It contained over 1,800 recipes, as well as detailed instructions on cooking techniques, menu planning, and household management.

Lincoln's cookbook emphasized the use of precise measurements and standardized cooking methods, which was a departure from the more subjective and imprecise approach to cooking that was common at the time. Her emphasis on scientific principles in cooking helped to elevate the status of cooking as a legitimate profession and contributed to the professionalization of culinary education.

Legacy

Mary Johnson Bailey Lincoln's contributions to the field of culinary education and cookbook writing are widely recognized. Her cookbook, The Boston Cooking-School Cook Book, remains a classic in the culinary world and has been reprinted numerous times.

In recognition of her achievements, Lincoln was awarded an honorary degree by Simmons College in 1909. She continued to teach and write about cooking until her death on October 14, 1921, in Boston, Massachusetts.

See also

• The Boston Cooking-School Cook Book
• Boston Cooking School