Mary Johnson Bailey Lincoln (July 8, 1844 – December 2, 1921) was an influential Boston cooking teacher and cookbook author.

[1] Considered one of the pioneers of the Domestic Science movement in the United States, she was among the first to address the scientific and nutritional basis of food preparation.

Born in South Attleboro, Massachusetts, she contributed to the family income due to the death of her father when she was aged seven.

[1] During the late 1870s, David Lincoln's health began to fail and Mary entered domestic service to provide an income.

It also help set a pattern for the rational organization of cookbooks, and was among the first in America to provide recipes formulated with consistent measurements.

"[6] Mrs. Lincoln touted her book as “not only a collection of recipes,” but a book “which shall also embody enough of physiology, and of the chemistry and philosophy of food, to make every principle intelligible to a child and interesting to the mature mind.”[7] In 1885, following the death of her sister, Mrs. Lincoln resigned from the school.

In addition, she wrote for other periodicals, published books, and devised a large number of advertising pamphlets for food and cooking equipment companies.