Southdown Soup
Crisp Crackers
*Cadillac Chicken
Creamed Sweet Potatoes
Escalloped Corn
Praline Ice Cream
Sponge Drops

In 1914 March 10 was a Tuesday.

Southdown Soup is a lamb broth with green beans and rice. Southdown is a breed of sheep, so I’m presuming that’s to what the name refers.

To dress a chicken for broiling, Fannie Farmer says “Singe, wipe, and with a sharp-pointed knife, beginning at back of neck, make a cut through backbone the entire length of bird. Lay open the bird and remove contents from inside. Cut out rib bones on either side of backbone, remove from breastbone, then cut through tendons at joints.” In other words, spatchcock it. It will lay flat and cook more evenly.

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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