Fried Smelts
*Huntington Cole Slaw
Pan-broiled Lamb Chops
Parisian Potatoes
Creamed Carrots
Honeycomb Pudding, Creamy Sauce

In 1914 March 11 was a Wednesday.

The recipe for Fried Smelts includes an unusual garnish alongside the expected parsley and lemon — fried gelatin. This was made with sheets of gelatin quickly fried until it turned white.

Fannie Farmer’s cooking school (after she left the Boston Cooking School) was located at 30 Huntington Avenue, which may be why the cole slaw (and several other recipes) is so named.

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!