Grape Fruit Coupe
Roast Ribs of Beef
*Yorkshire Pudding
Franconia Potatoes
Mashed Turnips
Crême au Fruit
Sponge Drops
Toasted Crackers
Cheese
Café Noir
In 1914 November 1 was a Sunday.
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Beef Stew with Dumplings
Waldorf Salad
*Cheese Sandwiches
Marshmallow Pudding
Café Noir
In 1914 October 31 was a Saturday. It’s Halloween and there’s nothing spooky about this menu!
I made the Cheese Sandwiches:
This project is supported by my Patrons onPatreon 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!
Creamed Salt Codfish
Baked Potatoes
Buttered Beets
Boston Brown Bread
Celery Salad
Baronettes
*Steamed Apple Pudding, Vanilla Sauce
In 1914 October 30 was a Friday. Not just fish, salt codfish. With potatoes and brown bread, how New England can you get?
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!
Oyster Stew
Oyster Crackers
Sliced Ham
Stuffed Baked Potatoes
Tomato Soufflé
*Cream Pie
Coffee
In 1914 October 29 was a Thursday. Not many existing recipes for this menu.
The Cream Pie is very similar in its construction to Frangipan Cream Pie.
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!
Roast Spare Rib of Pork, Brown Gravy
*Sweet Potatoes with Apples
Turnip Cones
Radishes
Crackers
Cheese
Café Noir
In 1914 October 28 was a Wednesday.
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!
Appledore Soup
Browned Crackers
Cold Sliced Chicken
Scrub Potatoes
Currant Jelly
Dinner Rolls
Pear Salad
Nut Graham Sandwiches
*Norwegian Prune Pudding
In 1914 October 27 was a Tuesday. We have leftover chicken from Sunday.
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!
*Baked Bean Soup
Crisped Crackers
Pork Steaks
Glazed Sweet Potatoes
Cauliflower Hongroise
Grapes
Pears
Wafer Crackers
Pimiento Cream Cheese
Café Noir
In 1914 October 26 was a Monday. Not a lot of existing recipes for this menu.
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!
Mock Bouillon
Roast Stuffed Chicken
Sweet Potatoes, Georgian Style
Corn Fritters
Dressed Lettuce with Cheese Balls
Bar-le-duc Strawberries
Wafers
*Praline Ice Cream
Cup Cakes
In 1914 October 25 was a Sunday.
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!
Roasted Hamburg Steak
*Turkish Pilaf
Mashed Squash
Waldorf Salad
Wafer Crackers
Orange Jelly
Café Noir
In 1914 October 24 was a Saturday.
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!
Kornlet Soup
Fried Fillets of Flounder
Shadow Potatoes
Creamed Cauliflower
Dressed Lettuce
*Horseradish Sandwiches
Sterling Fruit Pudding, Wine Sauce
In 1914 October 23 was a Friday.
Kornlet was “a canned extract of green corn”, according to their patent application. It sounds like a can of evaporated milk, only corn-flavored. The Haserot Canneries took the pulp and milk of the corn, discarding the hull, and then cooked it down until it was concentrated.
It sounds like it would make an easy soup, and there’s a recipe in the 1907 ad to the right. However, since Fannie Farmer’s recipe above calls for the canned kornlet to be cooked in water and then rubbed through a sieve, I would expect something a little more substantial, like actual corn kernels.
This has nothing to do with Kornlet, or even food at all, but I think it’s cool, nonetheless. The Haserot family plot in Cleveland is marked with the statue of an angel who appears to be weeping black tears.
I made Horseradish Sandwiches!
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!
365 Kitchen Cabinet 