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.

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!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s