*India Curry, Rice Border
Vegetable Salad
Ginger Custards
Toasted Crackers
Pimiento Cream Cheese
Café Noir

In 1914 July 25 was a Saturday.

If I were typesetting this menu, I’d probably have the crackers and cheese on the same line above the custards. I think they are to accompany the salad together and not that the crackers go with the custards while the cheese is a savory to be had after dessert.

Ironically this Indian Curry is made with veal*. I think that says a little something about how authentic it’s going to be. Another marker is that Fannie Farmer’s definition of curry powder is “A yellow powder of which the principal ingredient is turmeric. Used largely in India.”

*Hindus do not eat beef in any form and many are vegetarians.

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!