Turkey Soup
Souffléd Crackers
*Baked Rockingham Halibut
Mashed Sweet Potatoes
Escalloped Tomatoes
Meringue Lemon Tartlets
Cheese Squares

In 1914 January 7 was a Wednesday.

The turkey carcass from the 4th now becomes soup.

Souffléd Crackers are made with common crackers, a large round cracker, slightly puffed, like an oyster cracker, so they could be split easily. They’re very plain and much improved by toasting, serving with cheese, or crumbling into chowder. One of the bakeries that made them (as well as hardtack and other durable crackers) is just down the road from me.

This 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!