Celery Soup
Turkey Soufflé
Brussels Sprouts
*Deerfoot Potatoes
Steamed Cranberry Pudding
Creamy Sauce
Café Noir

In 1914 January 6 was a Tuesday.

The turkey soufflé is presumably meant to use up the leftovers from the roast turkey on the 4th. I have not yet found a recipe for it.

Why Deerfoot Potatoes? Because the best sausages came from Deerfoot Farms in Southborough, Massachusetts! According to an ad in the New York Times in January 1914 they are “Made of the tender meat of dairy fed young porkers, daintily seasoned with selected spices.” Fannie Farmer frequently uses specific, and often local, brands in her recipes. 

M2This project is supported by my Patrons on Patreon and donations from other enthusiasts of historic cookery. With your help I can acquire the unusual ingredients and equipment and do the research needed in my quest for greater historical accuracy in my culinary adventures. Thank you so much!

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