In 1914 January 17 was a Saturday.
The brown bread for the sandwiches “is best steamed in one-pound baking-powder boxes”. I might need to acquire some reproduction 1914 baking-powder boxes, so I can properly make brown bread.
Chocolate Cream starts as a standard cornstarch pudding, but has beaten egg whites added in at the end, making it lighter and airier.
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 to continue my culinary adventures. Thank you so much!