*Oysters Louisiane
Pot Roast with Dumplings
Dressed Lettuce, Russian Style
Canton Sponge
Cream Sauce

In 1914 February 26 was a Thursday.

We’ve had Dressed Lettuce often as a salad, but how to serve it “Russian Style” remains a mystery for now. Maybe it’s served with Russian Dressing instead of French.

The dessert, a steamed pudding made with preserved ginger in syrup, and its sauce are listed a separate items instead of the usual format of “Canton Sponge, Cream Sauce”. A design choice for the card or an indication how it should be served?

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 to continue my culinary adventures. Thank you so much!

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