Lincoln was the cofounder of the Boston Cooking School and the school’s first principal.
She was one of the first to look at food preparation from a scientific and nutritional basis. She wrote many other books, which provided resources for leaders of the home economics movement.
Lincoln remained active in promoting the latest domestic science knowledge right up until her death in 1921.
Though she is largely and sadly overlooked now, it’s important still to realize just how seminally important she was in her time in this field.
See also: Fannie Merritt Farmer School, Fannie Merritt Farmer